This recipe provides instructions for making Nun’s Puffs, which are also commonly known as Windbeutel (German) or Profiteroles (French). These are light-as-air pastry puffs made from a simple dough called pâte à choux. The dough is unique in that it is cooked on the stovetop before being baked, resulting in hollow centers that can be filled with various sweet or savory fillings such as whipped cream, pastry cream, ice cream, or cheese mixtures. Nun’s Puffs typically have a slightly crisp exterior and a soft, airy interior. Their neutral flavor makes them incredibly versatile for both sweet and savory applications. They can be served simply dusted with powdered sugar, drizzled with chocolate, or as part of more elaborate desserts like croquembouche or profiterole towers. The image shows a close-up of several golden-brown pastry puffs piled on a plate. The puffs have an irregular, slightly rustic appearance with a glossy surface, suggesting they might have been brushed with an egg wash before baking. Their shape is somewhat uneven, characteristic of pâte à choux that has been piped or spooned onto a baking sheet. The interior is not visible, but the light color and puffed nature suggest the hollow centers typical of this type of pastry.
Based on common recipes for pâte à choux and Nun’s Puffs, the ingredients likely include:
- Water (or Milk): The liquid base of the dough, which evaporates during cooking and baking to create steam and the hollow interior. Milk can add richness.
- Unsalted Butter: Adds flavor and richness to the dough. The fat also interferes with gluten development, contributing to the tender texture.
- All-Purpose Flour: Provides the structure for the puffs. It is added all at once to the hot liquid and butter mixture to gelatinize the starch.
- Eggs: Provide richness, structure, and leavening. They are added one at a time to the slightly cooled cooked dough.
- A Pinch of Salt: Enhances the flavor.
- A Pinch of Sugar (Optional): Can be added, especially for sweet preparations.
The preparation involves first combining the water (or milk), butter, salt, and optional sugar in a saucepan and bringing it to a boil. Once boiling and the butter is melted, all the flour is added at once, and the mixture is stirred vigorously over medium heat until it forms a smooth ball that pulls away from the sides of the pan. This cooking process gelatinizes the flour. The dough is then removed from the heat and allowed to cool slightly before the eggs are incorporated one at a time, mixing thoroughly after each addition until a smooth, pipeable (or spoonable) dough is formed. The dough is then shaped into small mounds on a baking sheet lined with parchment paper, either by piping with a pastry bag or by using two spoons. The puffs are baked in a preheated oven at a relatively high temperature initially to create steam and help them rise, and then the temperature is often lowered to allow them to dry out and become crisp. Once baked and golden brown, they are cooled on a wire rack. They are typically filled just before serving to prevent them from becoming soggy.
Nun’s Puffs (Windbeutel/Profiteroles) are best enjoyed soon after being filled, while the exterior is still slightly crisp and the filling is fresh.
The texture features a light and airy, often hollow interior with a slightly crisp exterior.
The flavor is fairly neutral, allowing it to pair well with a wide variety of sweet or savory fillings and toppings.
Nun’s Puffs (Windbeutel/Profiteroles) are light, hollow pastry puffs made from pâte à choux, which are cooked on the stovetop before baking.
The preparation involves boiling liquid and butter, adding flour and cooking into a dough, cooling slightly and incorporating eggs, shaping the dough into puffs, and baking until golden brown and hollow. They are then filled as desired.
Ingredients ( अनुमानित based on common recipes):
- 1 cup water (or ½ cup water and ½ cup milk)
- ½ cup (1 stick) unsalted butter, cut into pieces
- ¼ teaspoon salt
- 1 teaspoon granulated sugar (optional, for sweet preparations)
- 1 cup all-purpose flour
- 4 large eggs
Equipment:
- Medium saucepan
- Wooden spoon or spatula
- Mixing bowl
- Electric mixer (handheld or stand mixer) or whisk
- Baking sheet
- Parchment paper
- Pastry bag with a round tip (optional, for piping)
- Two spoons (if not piping)
- Wire cooling rack
Instructions:
- Combine Wet Ingredients and Heat: In a medium saucepan, combine the water (or water and milk), butter, salt, and sugar (if using). Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the butter melts evenly.
- Add Flour and Cook Dough: Once boiling, remove the saucepan from the heat and add all the flour at once. Stir vigorously with a wooden spoon or spatula until a smooth ball of dough forms that pulls away from the sides of the pan. Continue to stir for about 1-2 minutes over low heat to dry the dough slightly. A thin film may form on the bottom of the pan.
- Cool Dough Slightly: Transfer the dough to a mixing bowl and let it cool slightly for a few minutes. It should still be warm but not hot enough to cook the eggs.
- Incorporate Eggs: With an electric mixer (or a whisk), 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 initially break apart but will come back together into a smooth, thick, and glossy batter. The consistency should be such that it slowly falls off a spoon in a thick ribbon.
- Shape the Puffs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a pastry bag fitted with a round tip (about ½ inch diameter). Pipe mounds of dough about 1 to 1 ½ inches in diameter onto the prepared baking sheet, leaving about 1 inch of space between them. Alternatively, you can use two spoons to drop rounded tablespoons of dough onto the baking sheet.
- Bake the Puffs: Bake in the preheated oven for 20-30 minutes, or until the puffs are golden brown and have puffed up significantly. Avoid opening the oven door during the first 15-20 minutes to prevent them from collapsing.
- Dry the Puffs (Optional but Recommended): Once golden, turn off the oven and leave the puffs inside with the oven door slightly ajar for another 5-10 minutes to help them dry out and become more stable.
- Cool on Wire Rack: Remove the baked Nun’s Puffs from the oven and transfer them to a wire cooling rack to cool completely.
- Fill and Serve: Once cooled, the puffs can be filled with your desired sweet or savory filling. For sweet fillings, you can pipe whipped cream, pastry cream, or even ice cream into the puffs using a pastry bag with a smaller tip, or by making a small slit in the side of each puff. For savory fillings, consider cheese spreads or herbed creams. Fill just before serving to maintain the best texture.
Enjoy your light and versatile Nun’s Puffs!