Nun’s puffs, or “pets-de-nonne” (French for “nun’s farts”), are light, airy, and slightly chewy fritters or small baked cakes made from a choux pastry-like batter. They are often simply dusted with powdered sugar and have a delicate, slightly eggy flavor. The baking method results in a less crispy exterior compared to fried versions.
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- Vegetable oil or non-stick cooking spray, for muffin tin
- Powdered sugar, for dusting
Instructions:
- Preheat Oven and Prepare Muffin Tin: Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with vegetable oil or non-stick cooking spray.
- Make the Base: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
- Add Flour: Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms that pulls away from the sides of the pan.
- Cool Slightly: Let the dough cool slightly for a few minutes. It should still be warm but not too hot to handle.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated into the dough before adding the next. The dough will become smooth and glossy.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. They should feel firm to the touch.
- Cool Slightly and Dust: Let the nun’s puffs cool in the muffin tin for a few minutes before transferring them to a wire rack to cool slightly more. Dust generously with powdered sugar before serving. They are best enjoyed warm or at room temperature.
Tips and Notes:
- Temperature is Key: Ensure the water is boiling when adding the flour and that the dough has cooled slightly before adding the eggs to prevent them from scrambling.
- Beat Eggs Thoroughly: Each egg needs to be fully incorporated into the dough for the right texture.
- Don’t Open Oven Door: Avoid opening the oven door during the first 15-20 minutes of baking, as this can cause the puffs to deflate.
- Texture: Baked nun’s puffs will have a slightly firmer and less airy texture compared to fried versions.
- Variations: You can add a touch of vanilla extract or lemon zest to the batter for extra flavor.
- Serving Suggestions: Serve them as a light dessert, snack, or even with a dollop of jam or whipped cream.
Enjoy these delicate and delightful baked Nun’s Puffs!