Introduction:
Nun’s Puffs, also known as “Pets de Nonne” in French (literally “Nun’s Farts” in a humorous culinary context), are light and airy pastries made from a choux-like dough. These delightful treats are typically fried and dusted with powdered sugar, though some variations are baked. Their origins date back to French convent kitchens, where nuns would whip up simple, delicious pastries from modest ingredients.
Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup whole milk
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Vegetable oil (for frying)
Powdered sugar (for dusting)
Instructions:
Make the Dough:
In a medium saucepan, combine butter, milk, sugar, and salt. Bring to a boil over medium heat.
Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
Remove from heat and let it cool for 5–10 minutes.
Incorporate the Eggs:
Add the eggs one at a time, beating well after each addition. The dough will look separated at first but will become smooth and glossy.
Fry the Puffs:
Heat 2–3 inches of oil in a heavy-bottomed pot to 375°F (190°C).
Drop tablespoon-sized scoops of dough into the hot oil, a few at a time to avoid crowding.
Fry until golden brown and puffed, turning once, about 3–5 minutes total.
Remove with a slotted spoon and drain on paper towels.
Finish:
Dust generously with powdered sugar and serve warm.
Description:
Crispy on the outside and light on the inside, Nun’s Puffs are somewhere between a doughnut and a cream puff. Their delicate texture and subtle sweetness make them a timeless indulgence with tea or coffee—or just on their own as a snack or dessert.
Tips:
Don’t skip the cooling step before adding the eggs—if the dough is too hot, the eggs may scramble.
For extra flavor, you can add a teaspoon of vanilla or a pinch of nutmeg to the dough.
Use a thermometer for the oil to maintain consistent frying temperature.
Serve immediately for the best texture.
Variations:
Baked Nun’s Puffs: Spoon dough into greased muffin tins and bake at 375°F (190°C) for 30–35 minutes.
Filled Puffs: Once fried, inject with pastry cream, jam, or chocolate.
Cinnamon Sugar: Roll warm puffs in cinnamon sugar instead of powdered sugar for a spiced twist.
Savory Option: Omit sugar and fill with herbed cheese or minced ham for a savory snack.
Corrections (Common Mistakes to Avoid):
Too dense? Make sure the eggs are fully incorporated and the dough is not too cold before frying.
Oil too cool? The puffs may absorb oil and become greasy—keep oil between 370–375°F.
Flat puffs? The dough may have been overmixed or undercooked during the roux stage. Ensure it’s thick and pulls clean from the pan before cooling.
Enjoy:
Whether you’re revisiting a classic French recipe or discovering it for the first time, Nun’s Puffs are a whimsical, delicious treat. Light, sweet, and just a little indulgent—perfect for any occasion. Bon appétit!
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