Here’s a classic recipe for Nun’s Puffs—light, airy pastries with a crisp outside and custardy inside. They’re a traditional French treat (sometimes called Pets de Nonne, meaning “nun’s farts” 😄).
Nun’s Puffs (Pets de Nonne)
Ingredients:
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1/2 cup (1 stick) unsalted butter
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1 cup water
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1 tablespoon sugar (optional)
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Pinch of salt
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1 cup all-purpose flour
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4 large eggs
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Vegetable oil (for frying)
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Powdered sugar (for dusting)
Instructions:
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Prepare the batter (choux pastry):
In a medium saucepan over medium heat, combine the butter, water, sugar, and salt. Bring to a boil.
Once the butter is melted, add the flour all at once. Stir vigorously until the mixture pulls away from the sides of the pan and forms a smooth ball (about 1–2 minutes). -
Cool slightly:
Remove from heat and let the dough cool for 5–10 minutes.
(You don’t want it too hot when adding the eggs or they’ll scramble.) -
Add eggs:
Beat in eggs one at a time, mixing well after each addition. The batter will look lumpy at first but will smooth out into a thick, glossy dough. -
Heat oil for frying:
Heat 2–3 inches of oil in a deep pot or fryer to 360–370°F (182–188°C). -
Fry the puffs:
Drop heaping teaspoonfuls (or use a small cookie scoop) of dough into the hot oil. Fry in batches, turning occasionally, until golden brown and puffed—about 4–6 minutes per batch. -
Drain & cool:
Remove with a slotted spoon and drain on paper towels. -
Finish:
While still warm, dust with powdered sugar (or roll in cinnamon sugar for a twist).
