Nun’s Puffs, also known by their elegant French name Pets de Nonne, are delightfully airy pastries with a crisp exterior and a custardy, tender interior. These old-world treats date back centuries, often linked to European monasteries where simple ingredients were transformed into divine indulgences. With a golden, puffed-up shape and slightly sweet finish, they’re a perfect cross between cream puffs and fried dough. Best enjoyed warm with a dusting of powdered sugar or a drizzle of honey, these puffs are surprisingly easy to make—and irresistibly hard to stop eating.
Ingredients:
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1/2 cup (1 stick) unsalted butter
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1 cup whole milk
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1 tablespoon granulated sugar
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1/2 teaspoon salt
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1 cup all-purpose flour
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4 large eggs
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Optional: powdered sugar or honey for serving
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Instructions:
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Preheat & Prepare:
Preheat your oven to 375°F (190°C). Grease a standard muffin tin or line with parchment muffin liners. -
Make the Dough (Pâte à Choux):
In a medium saucepan, combine butter, milk, sugar, and salt. Bring to a rolling boil over medium heat. -
Add the Flour:
Add the flour all at once and stir vigorously with a wooden spoon. Cook and stir until the mixture forms a ball and pulls away from the sides (about 1-2 minutes). -
Cool Slightly:
Remove from heat and let the dough cool for 5 minutes. This step is important so the eggs don’t scramble when added. -
Add the Eggs:
Beat in the eggs, one at a time, mixing well after each addition. The dough will become smooth and glossy. -
Scoop & Bake:
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. -
Bake:
Bake for 35–40 minutes or until puffed and golden brown. Do not open the oven during baking or they may collapse. -
Cool Slightly & Serve:
Let cool slightly in the pan. Dust with powdered sugar or drizzle with honey and serve warm.Tips:
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For extra sweetness, serve with jam or whipped cream.
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Want more richness? Add a drop of vanilla or a pinch of cinnamon to the batter.
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