Nun’s Puffs, also known as “Pets de Nonne” (French for “nun’s farts”), are delicate, airy, and slightly sweet fritters or baked puffs made from a simple choux pastry. These light-as-air morsels have a slightly irregular shape, often described as small mounds or clouds. They are traditionally deep-fried until golden brown and puffed up, but can also be baked for a slightly different texture and a less oily result, as depicted in the image. Baked nun’s puffs tend to be more structured on the outside with a hollow interior. They are typically dusted with powdered sugar and can be enjoyed on their own or served with jam, whipped cream, or a sweet sauce. Their whimsical name and ethereal texture make them a unique and delightful treat.
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, for deep-frying (if not baking)
- Optional for baking: Cooking spray or parchment paper
For Serving:
- Powdered sugar
- Optional: Jam, fresh cream (malai), fruit syrup, or even a drizzle of honey
Instructions (for Baking, as shown in the image):
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Lightly grease a muffin tin (as shown in the top image) or line a baking sheet with parchment paper or spray it with cooking spray, ensuring even heat distribution in your oven.
- Make the Choux Pastry Base:
- In a medium saucepan, combine the butter, water, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is completely melted.
- Remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms that pulls away from the sides of the pan.
- Return the saucepan to low heat and continue to stir the dough for about 1 minute, allowing it to dry out slightly. This step helps to ensure the puffs will be light and airy. Remove from the heat and let the dough cool slightly for about 5 minutes.
- Incorporate the 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 initially look separated after adding each egg, but continue beating until it becomes smooth, glossy, and slightly sticky.
- Shape the Puffs:
- For a more controlled shape (as seen in the muffin tin), spoon the choux pastry evenly into the cups of the prepared muffin tin, filling each about two-thirds full.
- For a more rustic, free-form shape (if using a baking sheet), drop rounded tablespoons of the dough onto the prepared baking sheet, leaving some space between each puff as they will expand during baking.
- Bake the Nun’s Puffs:
- Place the muffin tin or baking sheet in the preheated oven and bake for 20-25 minutes, or until the puffs are golden brown and have puffed up significantly. Avoid opening the oven door during the first 15-20 minutes of baking, as this can cause the puffs to deflate.
- If the puffs start to brown too quickly, you can loosely tent them with aluminum foil.
- Cool and Serve:
- Once baked, remove the nun’s puffs from the oven and let them cool slightly on a wire rack, allowing the steam to escape and prevent sogginess.
- Dust generously with powdered sugar before serving.
- Serve warm or at room temperature on their own or with your favorite accompaniments like jam, fresh cream (malai), fruit syrup, or a drizzle of honey.
Instructions (for Deep-Frying, the traditional method):
- Prepare the Choux Pastry: Follow steps 1-3 above to make the choux pastry.
- Heat the Oil: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to monitor the oil temperature for optimal frying.
- Shape and Fry the Puffs:
- Drop small, rounded spoonfuls of the choux pastry directly into the hot oil. Work in batches, being careful not to overcrowd the pot.
- Fry the puffs for 3-5 minutes, turning them occasionally, until they are golden brown and puffed up. They should be light and airy.
- Drain and Cool:
- Remove the fried nun’s puffs with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
- Dust and Serve:
- Once slightly cooled, dust generously with powdered sugar and serve warm with your desired accompaniments.
Tips and Notes:
- Butter and Water: Ensure the butter is fully melted and the water is at a rolling boil before adding the flour, crucial for the initial cooking of the starch.
- Flour Incorporation: Stir the flour in vigorously and cook the dough briefly to dry it out, important for the texture.
- Egg Incorporation: Make sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
- Oven Temperature: Maintain a consistent oven temperature during baking to ensure proper puffing.
- Deep-Frying Temperature: Keep the oil temperature consistent for even cooking and browning.
- Serving: Nun’s puffs are best enjoyed fresh.
- Variations: You can add a touch of citrus zest (lemon or orange) to the choux pastry for added flavor.
Enjoy these whimsical and delicious Nun’s Puffs!