Nuns’ Puffs, also known as “Pets de Nonne” in French, are delicate, airy pastries with a crispy exterior and a soft, creamy interior. Their origin is steeped in mystery and religious lore, with many attributing them to the resourceful nuns of medieval Europe.
These puffs are an enchanting blend of simplicity and elegance, made from a handful of basic ingredients but delivering an unforgettable taste experience. Often compared to cream puffs or beignets, Nuns’ Puffs are prepared on the stovetop and baked to golden perfection, making them a unique hybrid of choux pastry and souffle.
Whether served for breakfast, tea time, or dessert, their subtly sweet flavor and ethereal texture make them a crowd-pleaser.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 cup all-purpose flour
- 4 large eggs
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Baking Environment
Preheat your oven to 375°F (190°C). Grease 12 standard-sized muffin tin cups generously with butter or non-stick spray to prevent the delicate puffs from sticking. - Make the Base Mixture
In a medium saucepan, combine the butter, milk, sugar, and salt. Place it over medium heat and bring to a gentle boil, stirring occasionally to melt the butter and dissolve the sugar. - Add the Flour
Once the mixture reaches a boil, reduce the heat to low and quickly add the flour all at once. Stir vigorously with a wooden spoon or silicone spatula until the mixture comes together into a smooth dough ball. Continue cooking and stirring for about 2 minutes to cook out any raw flour taste. - Cool Slightly Before Adding Eggs
Remove the saucepan from heat and allow the dough to cool for 5 minutes. This is essential to prevent the eggs from scrambling when mixed in. - Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This process can be done by hand, but a hand mixer makes it easier. The dough will look slippery or separated at first but will come together into a smooth, glossy batter. Add vanilla extract if using. - Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin tins, filling each cup about three-quarters full. The batter will puff up considerably in the oven. - Bake to Perfection
Place the muffin tin on the middle rack of the preheated oven. Bake for 30–35 minutes, or until the puffs are golden brown, risen, and firm to the touch. Do not open the oven door while baking, as this may cause them to collapse. - Cool and Dust (Optional)
Remove from the oven and let them cool slightly in the pan before transferring to a wire rack. If desired, dust with powdered sugar for a finishing touch.
Serving Suggestions: Nuns’ Puffs are best enjoyed warm, either plain or with a drizzle of honey, chocolate sauce, or jam. They pair wonderfully with coffee, tea, or a light dessert wine. You can also serve them with a side of whipped cream or custard for a more indulgent twist.
Tips for Perfect Nuns’ Puffs
- Use fresh eggs for better lift and flavor.
- Don’t skip the cooling step before adding eggs; this ensures a smooth, lump-free batter.
- Avoid opening the oven door during baking to maintain optimal rise.
- For a savory variation, omit sugar and vanilla, and add cheese or herbs.