Nun's Puffs
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5
2 reviews
Excellent
Nun's Puffs
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Nun's puffs are small beignets made of choux pastry consumed all year round, but also more particularly during Mardi Gras in France.
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Ingredients
- ½ cup milk
- ½ cup water
- 8 tablespoons butter , cut into small pieces
- 1 cup flour , sifted
- 4 egg
- 4 teaspoon sugar
- ½ teaspoon salt
- A few drops vanilla extract (or orange blossom water)
- 1 tablespoon rum
- 3 oz. granulated sugar (or icing sugar)
- vegetable oil for frying
Instructions
- Bring water, milk, butter, sugar, and salt to a boil.
- When the butter is completely melted, remove from the heat and pour the flour all at once. Mix quickly with a wooden spoon.
- Replace the pan over low heat, and continue to mix until the dough comes off the edges and forms a ball.
- Let rest for 3 minutes, then incorporate the eggs one by one by working the dough vigorously (you can use your stand mixer too). Each egg must be completely incorporated into the dough before adding the next.
- Finally, add the rum, the selected flavoring and mix vigorously.
- Heat a pot of oil. The oil should be warm but not smoking (about 350F/170C).
- Using a pastry bag or 2 teaspoons, drop small dollops of choux pastry into the oil in small batches. The nun's puffs will swell during cooking and turn over as soon as they are golden.
- Remove them from the oil using a skimmer and place them in a colander, on a rack or on paper towel.
- Sprinkle with icing sugar or sugar before enjoying them warm.
Notes
- Optional: mix a little cinnamon with the sugar.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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