Nun’s Puffs, affectionately known as “Pets de Nonne” in French, translating whimsically to “nun’s farts,” are ethereal and delightful little pastries that boast an incredibly light and airy texture. These charming morsels are crafted from a foundational choux pastry, a versatile dough that forms the basis for numerous other classic French treats like éclairs and profiteroles. However, in the case of Nun’s Puffs, the choux pastry takes on a slightly different character, resulting in puffs that are less structured and more cloud-like. Traditionally, these puffs are created by dropping small dollops of the choux batter into hot oil and deep-frying them until they inflate into golden, slightly irregular spheres, achieving a crisp exterior and a hollow, airy interior.
The image provided, however, showcases a baked rendition of these delightful treats. Baking Nun’s Puffs yields a slightly different texture compared to their deep-fried counterparts. The baked version tends to develop a more defined outer crust, often exhibiting a beautiful golden-brown hue, while the inside remains remarkably hollow and light. The baking process also imparts a subtle dryness to the exterior, offering a delicate contrast to the airy interior. The shape of baked Nun’s Puffs can be more controlled, especially when piped or spooned into individual molds, as seen in the muffin tin in the top portion of the image. This method allows for uniform, bite-sized portions that are both elegant and easy to serve.
The flavor profile of Nun’s Puffs is typically subtly sweet, allowing them to serve as a blank canvas for various accompaniments. A simple dusting of powdered sugar is a classic and elegant way to finish these airy delights, adding a touch of sweetness that complements their delicate nature. However, their versatility extends far beyond a simple dusting. They can be served alongside a vibrant array of jams or fruit preserves, adding a burst of fruity sweetness and a touch of moisture. A dollop of freshly whipped cream provides a luscious and creamy contrast to the light and airy texture of the puffs. For a richer indulgence, a drizzle of warm honey or a decadent fruit syrup can elevate these simple pastries into a more elaborate dessert.
The whimsical name, “Pets de Nonne,” while seemingly unusual, adds to the charm and intrigue of these little puffs. The exact origin of the name is somewhat debated, but it likely refers to the light and airy nature of the pastry, akin to a soft, silent puff. Regardless of its etymology, the name has stuck, and these delightful treats continue to be enjoyed for their unique texture and subtle sweetness. They are a testament to the ingenuity of simple ingredients transformed into something truly special. Whether deep-fried to a crisp golden orb or baked into a more structured, yet still airy, mound, Nun’s Puffs offer a delightful culinary experience that is both comforting and surprisingly elegant. Their light and ethereal quality makes them a perfect accompaniment to a cup of tea or coffee, a delightful addition to a brunch spread, or a whimsical sweet treat to end a meal.
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, 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) with cooking spray to prevent sticking and ensure easy release of the baked puffs. Alternatively, you can line a baking sheet with parchment paper for a similar non-stick surface. Ensure even heat distribution within your oven for consistent baking.
- Make the Choux Pastry Base:
- In a medium saucepan, combine the unsalted butter, water, and salt. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring continuously until the butter is completely melted and the water is actively bubbling. This ensures the butter is fully incorporated and the liquid is hot enough to properly cook the flour.
- Remove the saucepan immediately from the heat. Add all the all-purpose flour at once to the hot liquid. Stir vigorously and continuously with a sturdy wooden spoon until a smooth ball of dough forms. This dough should pull away cleanly from the sides and bottom of the pan, indicating that the flour has been sufficiently cooked.
- Return the saucepan to low heat and continue to stir the dough for an additional 1 to 2 minutes. This crucial step allows the dough to dry out slightly, which helps to develop its structure and ensures that the resulting puffs will be light and airy rather than dense. Remove the saucepan from the heat and allow the dough to cool slightly for about 5 minutes before incorporating the eggs. This prevents the eggs from scrambling due to the heat.
- Incorporate the Eggs:
- Crack one large egg into the slightly cooled dough and beat it in thoroughly using a wooden spoon or a hand mixer until it is completely incorporated and the dough becomes smooth again. The dough will initially appear separated or curdled after the addition of the egg, but continue beating until it re-emulsifies and becomes homogenous.
- Repeat this process with the remaining three large eggs, adding one at a time and ensuring each egg is fully incorporated before adding the next. The final consistency of the choux pastry should be smooth, glossy, and slightly sticky. It should be able to hold a soft peak when lifted with a spoon.
- Shape the Puffs:
- For a more controlled and uniform shape, as depicted in the muffin tin in the image, spoon the prepared choux pastry evenly into the cups of the greased muffin tin. Fill each cup approximately two-thirds full to allow for expansion during baking.
- For a more rustic and free-form appearance, if using a baking sheet, drop rounded tablespoons of the dough onto the prepared baking sheet, leaving a reasonable amount of space (about 1-2 inches) between each dollop as the puffs will expand significantly during the baking process.
- Bake the Nun’s Puffs:
- Place the muffin tin or baking sheet containing the shaped choux pastry into the preheated oven and bake at 400°F (200°C) for 20 to 25 minutes, or until the puffs have risen dramatically and are a deep golden brown color. It is absolutely crucial to avoid opening the oven door during the first 15 to 20 minutes of baking, as this sudden change in temperature can cause the delicate puffs to deflate and lose their airy texture.
- If you notice the puffs browning too quickly before they are fully cooked through, you can loosely tent the baking sheet or muffin tin with a piece of aluminum foil to slow down the browning process without trapping steam.
- Cool and Serve:
- Once the baked Nun’s Puffs are a rich golden brown and appear fully cooked, remove them from the oven and carefully transfer them to a wire rack to cool slightly. Allowing them to cool on a wire rack promotes air circulation and prevents the bottoms from becoming soggy due to trapped steam.
- While the puffs are still slightly warm, dust them generously with powdered sugar using a fine-mesh sieve. The warmth of the puffs will help the powdered sugar adhere slightly.
- Serve the Nun’s Puffs warm or at room temperature. They can be enjoyed on their own as a simple and elegant treat, or accompanied by your favorite additions such as a dollop of jam, a spoonful of fresh cream, a drizzle of fruit syrup, or a simple drizzle of honey. These light and airy puffs are best enjoyed fresh, but can be stored in an airtight container at room temperature for a day or two, although they may lose some of their initial crispness.
Instructions (for Deep-Frying, the traditional method):
- Prepare the Choux Pastry: Follow steps 1-3 above to create the choux pastry batter.
- Heat the Oil: Pour about 2 to 3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). Use a deep-fry thermometer to accurately monitor the oil temperature, as maintaining the correct temperature is crucial for achieving properly cooked and non-greasy fritters.
- Shape and Fry the Puffs: Carefully drop small, rounded spoonfuls (about 1 tablespoon each) of the choux pastry directly into the hot oil. Work in batches, ensuring not to overcrowd the pot, as this can cause the oil temperature to drop and result in greasy fritters.
- Cook Until Golden: Fry the puffs for 3 to 5 minutes, turning them gently and occasionally with a slotted spoon, until they are puffed up, golden brown on all sides, and cooked through. They should be light and airy.
- Drain and Cool: Remove the fried Nun’s Puffs from the hot oil using a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
- Dust and Serve: Once the fried puffs have cooled slightly, dust them generously with powdered sugar and serve them warm with your desired accompaniments.
Enjoy these whimsical and delicious Nun’s Puffs, prepared either through baking for a slightly more structured result or through traditional deep-frying for a crispier exterior!