Nun’s Puffs,” also known as cream puffs, choux pastry puffs, or profiteroles when filled, are a delightful and surprisingly simple pastry that transforms a few basic ingredients into light, airy, and golden-brown delights. The name “Nun’s Puffs” might evoke a sense of old-world charm and traditional baking, hinting at a recipe passed down through generations. These puffs are characterized by their distinctively hollow interior, which is perfect for filling with sweet or savory creams, or simply enjoying plain with a dusting of sugar or a drizzle of honey, as suggested in the image.
The magic of Nun’s Puffs lies in the preparation of the choux pastry (pâte à choux), a versatile dough that relies on precise ratios and a unique cooking method. Unlike traditional doughs that use leavening agents like baking powder or yeast, choux pastry rises dramatically in the oven due to the steam generated from its high moisture content, creating that signature hollow cavity. The process begins by melting butter with milk, then incorporating flour to form a thick paste. This mixture is then cooled slightly before eggs are vigorously beaten in, one at a time, until a smooth, glossy batter is formed. The eggs are crucial as they provide both structure and additional moisture for steam production during baking.
The resulting puffs boast a crisp, golden exterior and a tender, almost custardy interior when warm. The simplicity of their flavor, derived primarily from butter, milk, and eggs, makes them incredibly adaptable. As depicted in the image, they are often served as a sweet treat, beautifully rounded and golden, ready to be topped with honey or sugar. When baked correctly, their uniform rise and inviting color make them look both rustic and elegant. They are perfect for a light breakfast, an afternoon tea snack, or a simple dessert. Beyond their visual appeal, the process of making them is a rewarding experience, allowing the baker to witness the fascinating transformation of a humble batter into these perfectly puffed wonders. The light texture and delicate flavor make them irresistible, ensuring that a plate of Nun’s Puffs rarely lasts long.
Ingredients:
- ½ cup (1 stick) unsalted butter
- 1 cup milk (whole milk recommended for richness)
- 1 ¼ cups all-purpose flour
- 4 large eggs, at room temperature
- Pinch of salt (optional, to balance flavors)
For Topping (Optional, as suggested in image):
- Honey
- Granulated sugar or powdered sugar
Equipment:
- Medium saucepan
- Wooden spoon or sturdy spatula
- Electric mixer (stand mixer with paddle attachment or hand mixer) or strong arm for mixing by hand
- Measuring cups and spoons
- Greased muffin pan
- Wire cooling rack
Instructions:
Part 1: Prepare the Choux Pastry Base
- Preheat Oven: Preheat your oven to 375°F (190°C). This temperature is crucial for the initial puffing of the choux pastry.
- Prepare Muffin Pan: Lightly grease a standard muffin pan. You can use butter or cooking spray. For easier removal and cleanup, you can also line the muffin cups with paper liners, though traditional puffs are often baked directly in greased molds.
- Combine Wet Ingredients: In a medium saucepan, combine the ½ cup unsalted butter (cut into pieces to melt faster) and 1 cup milk. If using, add a pinch of salt. Place the saucepan over medium heat.
- Melt Butter and Bring to Boil: Heat the mixture, stirring occasionally, until the butter is completely melted and the milk just comes to a rolling boil. As soon as it boils, remove the saucepan from the heat.
- Add Flour: Immediately add the entire 1 ¼ cups of all-purpose flour to the hot milk mixture all at once. Stir vigorously with a wooden spoon or sturdy spatula. The mixture will quickly come together to form a thick, cohesive ball of dough that pulls away from the sides of the pan.
- Cook the Dough (Détrempe): Return the saucepan to low-medium heat. Continue to cook the dough, stirring constantly, for about 1-2 minutes. This step, called “drying out” the dough, helps to evaporate excess moisture, which is essential for the puffs to rise properly and become hollow. You will notice a thin film forming on the bottom of the pan.
- Cool the Dough: Remove the saucepan from the heat and transfer the dough to a large mixing bowl. Allow the dough to cool for about 5-10 minutes. It’s important for the dough to cool slightly before adding the eggs, otherwise, the hot dough will cook the eggs, leading to a scramble instead of a smooth batter. The image mentions “cool” as a step after mixing flour.
Part 2: Incorporate Eggs and Form Batter
- Add Eggs Gradually: Add the 4 large eggs to the cooled dough, one at a time. This is the most crucial step. Beat vigorously with an electric mixer on medium speed (using the paddle attachment) or by hand with a sturdy wooden spoon after each egg addition. Do not add the next egg until the previous one is fully incorporated and the dough returns to a smooth consistency. The dough will look separated and slippery at first, but keep beating, and it will come back together.
- Achieve Right Consistency: After all the eggs are incorporated, the dough should be smooth, glossy, and thick enough to hold its shape but soft enough to fall slowly from a spoon in a V-shape. If the batter is too stiff, the puffs won’t rise well; if too loose, they will spread.
Part 3: Bake the Nun’s Puffs
- Portion into Muffin Pan: Spoon the choux pastry batter into the greased muffin pan. Fill each muffin cup about halfway. You can also use a piping bag with a large round tip for a neater appearance, or simply two spoons.
- Bake: Bake in the preheated oven at 375°F (190°C) for 30 minutes. Do not open the oven door during the first 20-25 minutes of baking, as this can cause the puffs to collapse. The high heat initially creates the steam that causes the puffs to rise and become hollow.
- Golden Brown and Hollow: The puffs should be golden brown and puffed up, looking light and airy. To ensure they are thoroughly cooked and will not deflate, you can turn off the oven and let them sit in the cooling oven with the door slightly ajar for another 5-10 minutes. This allows them to dry out further.
- Cooling: Remove the muffin pan from the oven and transfer the Nun’s Puffs to a wire cooling rack. Puncture a small slit in the side of each puff (if desired) to allow steam to escape and prevent them from becoming soggy inside. This is more common when planning to fill them. For simple puffs, it’s optional.
Part 4: Serve and Garnish
- Serve Warm: Nun’s Puffs are best served warm, shortly after baking, when they are at their crispiest.
- Top with Honey/Sugar: As suggested in the image, drizzle with honey or sprinkle with granulated sugar or powdered sugar before serving.
- Optional Fillings: For a more indulgent treat, once cooled, you can slice them open and fill them with whipped cream, pastry cream, ice cream, or even a light fruit compote. For savory options, they can be filled with cheese or a savory spread.
Tips for Success:
- Room Temperature Eggs: Ensure eggs are at room temperature. Cold eggs can cause the dough to seize and prevent proper incorporation.
- Don’t Rush Adding Eggs: Add eggs one at a time and ensure each is fully incorporated before adding the next. This creates the correct emulsification and texture.
- No Peeking: Resist the urge to open the oven door during baking, especially in the initial stages. The sudden drop in temperature can cause the puffs to deflate.
- Proper Drying: The cooking of the dough on the stovetop is crucial for evaporating moisture. This step ensures the puffs get airy and hollow.
- Listen to Your Oven: Ovens vary. If your puffs are browning too quickly, you can slightly reduce the temperature after the initial 20 minutes. If they are not golden enough after 30 minutes, bake for a few more minutes until desired color is achieved.
This detailed recipe expands on the succinct instructions provided in the image, offering a comprehensive guide to making delicious “Nun’s Puffs”.
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