Finish:
Dust generously with powdered sugar and serve warm.
Description:
Crispy on the outside and light on the inside, Nun’s Puffs are somewhere between a doughnut and a cream puff. Their delicate texture and subtle sweetness make them a timeless indulgence with tea or coffee—or just on their own as a snack or dessert.
Tips:
Don’t skip the cooling step before adding the eggs—if the dough is too hot, the eggs may scramble.
For extra flavor, you can add a teaspoon of vanilla or a pinch of nutmeg to the dough.
Use a thermometer for the oil to maintain consistent frying temperature.
Serve immediately for the best texture.
Variations:
Baked Nun’s Puffs: Spoon dough into greased muffin tins and bake at 375°F (190°C) for 30–35 minutes.
Filled Puffs: Once fried, inject with pastry cream, jam, or chocolate.
Cinnamon Sugar: Roll warm puffs in cinnamon sugar instead of powdered sugar for a spiced twist.
Savory Option: Omit sugar and fill with herbed cheese or minced ham for a savory snack.
Corrections (Common Mistakes to Avoid):
Too dense? Make sure the eggs are fully incorporated and the dough is not too cold before frying.
Oil too cool? The puffs may absorb oil and become greasy—keep oil between 370–375°F.
Flat puffs? The dough may have been overmixed or undercooked during the roux stage. Ensure it’s thick and pulls clean from the pan before cooling.
Enjoy:
Whether you’re revisiting a classic French recipe or discovering it for the first time, Nun’s Puffs are a whimsical, delicious treat. Light, sweet, and just a little indulgent—perfect for any occasion. Bon appétit!
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