Nun’s Puffs
Introduction:
Nun’s Puffs, also known as “Pets de Nonne” in French (literally “Nun’s Farts” in a humorous culinary context), are light and airy pastries made from a choux-like dough. These delightful treats are typically fried and dusted with powdered sugar, though some variations are baked. Their origins date back to French convent kitchens, where nuns would whip up simple, delicious pastries from modest ingredients.
Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup whole milk
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Vegetable oil (for frying)
Powdered sugar (for dusting)
Instructions:
Make the Dough:
In a medium saucepan, combine butter, milk, sugar, and salt. Bring to a boil over medium heat.
Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
Remove from heat and let it cool for 5–10 minutes.
Incorporate the Eggs:
Add the eggs one at a time, beating well after each addition. The dough will look separated at first but will become smooth and glossy.
Fry the Puffs:
Heat 2–3 inches of oil in a heavy-bottomed pot to 375°F (190°C).
Drop tablespoon-sized scoops of dough into the hot oil, a few at a time to avoid crowding.
Fry until golden brown and puffed, turning once, about 3–5 minutes total.
Remove with a slotted spoon and drain on paper towels.
Finish:
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