Nuns’ Puffs, also known as “pets de nonne” in French (which literally translates to “nun’s farts,” a humorous nod to their light and airy texture), are a unique and delicious pastry that combines the simplicity of a few everyday ingredients with a heavenly taste. These airy, crisp-on-the-outside and tender-on-the-inside puffs are often considered a cross between a cream puff and a popover. With a rich buttery flavor and slightly eggy texture, Nuns’ Puffs are a wonderful treat for breakfast, tea time, or even dessert. This recipe is easy to make, requires no yeast or special rising time, and comes together quickly in a saucepan and oven. Whether you’re baking for a special occasion or simply want to try something delightfully different, these golden puffs are sure to impress.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar (optional)
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or non-stick spray to ensure the puffs release easily after baking.
- In a medium saucepan over medium heat, combine the butter and milk. Stir occasionally and allow the butter to melt completely.
- Once the butter has melted and the milk just begins to simmer, reduce the heat to low and add the flour, sugar (if using), and salt all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. This process is similar to making pâte à choux dough.
- Remove the pan from the heat and let the dough cool for about 5 minutes. This is important to prevent the eggs from scrambling when added.
- Beat the eggs into the dough one at a time, mixing thoroughly after each addition. The dough may look separated at first, but keep stirring and it will come together into a thick, glossy batter. Add the vanilla extract at this stage if you prefer a slightly sweeter puff.
- Divide the batter evenly among the greased muffin cups. Each cup should be filled about two-thirds to three-quarters full.
- Place the muffin tin in the preheated oven and bake for 30 to 35 minutes. Do not open the oven door during the baking process, as the sudden drop in temperature can cause the puffs to deflate.
- The Nuns’ Puffs are done when they are puffed up and golden brown on top. They should be crisp on the outside and hollow or slightly custardy inside.
- Remove the puffs from the oven and let them rest for a few minutes before gently removing them from the muffin tin. Serve warm for best texture and flavor.
- Dust with powdered sugar if desired, or serve with a dollop of jam, honey, or whipped cream for added indulgence.