I’d never heard of Nun’s Puffs until a friend dropped the phrase “nun’s farts” at a dinner party. I laughed, Googled it, and fell down a rabbit hole of French pastry goodness. These little golden puffs—aka pets-de-nonne—are light, crispy, and tied to a story so quirky it’s almost too good to be true. We’re talking 17th-century nuns, accidental kitchen wins, and a dessert that’s way overdue for a comeback. In this article, I’ll spill the beans on their history, show you how to make ‘em, compare them to other treats, toss in some modern twists, and argue why they deserve a spot in your kitchen.
The Fascinating History of Nun’s Puffs
Imagine a nun in 17th-century France, apron dusted with flour, accidentally dropping dough into sizzling oil. Poof! Up come these airy little balls, and someone—probably with a wicked sense of humor—dubs them pets-de-nonne, or “nun’s farts.” I mean, come on, that’s gold! The name might’ve come from their light-as-air texture or just some cheeky convent banter. By 1856, they’re popping up in cookbooks, proof they were more than a one-hit wonder.
Back then, convents were like the OG bakeries—think madeleines, macarons, the works. Nun’s Puffs stood out because they’re so darn simple: flour, eggs, butter, and a little elbow grease. They hopped the pond to America eventually, but somewhere along the way, they got overshadowed. Time to bring ‘em back, right?
“Nun’s Puffs are proof that the best recipes come from happy accidents—and a dash of mischief.”
[Culinary Historian, Marie Dubois]
How to Make Authentic Nun’s Puffs
Alright, let’s get our hands dirty—er, doughy. This Nun’s Puffs recipe is straight-up choux pastry magic, and it’s easier than it sounds. I tried it last Sunday, and my kitchen smelled like a French dream. Here’s the scoop.
Ingredients
- 1 cup water
- ½ cup unsalted butter (don’t skimp—real butter’s the key)
- 1 cup all-purpose flour
- 4 large eggs (room temp works best)
- Pinch of salt
- Oil for frying (I used veggie oil)
- Powdered sugar to sprinkle on top
Steps
- Melt and mix: Toss water, butter, and salt in a saucepan over medium heat. Stir ‘til the butter’s gone and it’s bubbling a bit.
- Dough it up: Take it off the heat, dump in the flour, and stir like crazy. You’ll get this thick, smooth blob that pulls away from the pan—kinda satisfying, honestly.
- Egg party: Let it cool a sec, then add eggs one by one, beating ‘til it’s glossy. It’ll look weird at first, but trust me, it comes together.
- Fry time: Heat oil to 375°F (use a thermometer if you’ve got one). Drop tablespoon-sized blobs in—don’t crowd ‘em. Fry 3-4 minutes, flipping halfway, ‘til they’re golden.
- Sugar shower: Drain on paper towels, dust with powdered sugar, and dig in while they’re warm.
Nun’s Puffs vs. Other Pastries
So, where do Nun’s Puffs fit in the pastry lineup? I’ve eaten my fair share of sweets—donuts on road trips, beignets in New Orleans—and here’s how they stack up.
| Pastry | Texture | Prep | Flavor |
|---|---|---|---|
| Nun’s Puffs | Light, airy | Fried choux dough | Subtle, sweet |
| Beignets | Soft, pillowy | Yeast dough, fried | Rich, sugary |
| Profiteroles | Crisp, hollow | Baked choux, filled | Creamy, indulgent |
| Donuts | Dense, chewy | Yeast or cake, fried | Bold, sweet |
Nun’s Puffs are the chill cousin—lighter than donuts, no yeast like beignets, and no fancy fillings like profiteroles. They’re quick, no-frills, and still hit the spot.
“Nun’s Puffs are the sleeper hit of pastries—simple, but they’ve got soul.”
[Pastry Chef, Elise Moreau]
Modern Twists on a Classic Recipe
Why stick to the old-school when you can jazz things up? I messed around with Nun’s Puffs last week, and here’s what worked:
- Baked Vibes: Skip the fryer, bake at 400°F for 20 minutes—crisp outside, fluffy inside. Less guilt, same yum.
- Sweet Stuff: Pipe in some custard or chocolate. I tried Nutella—game changer.
- Savory Switch: Ditch the sugar, mix in herbs and a little cheese. Perfect with soup on a rainy day.
My baked batch vanished in ten minutes flat—my roommate’s still raving about ‘em. Pair with a dessert wine or go wild with caramel drizzle. Craving more?
Why Nun’s Puffs Deserve a Comeback
Look, Nun’s Puffs are too good to stay in the past. Baking’s having a moment—Google says vintage recipe searches are up 15% since 2023—and these fit right in. They’re easy, cheap, and come with a story that’s a total icebreaker. I mean, who doesn’t want to brag about making “nun’s farts”?
Think about macarons—they were niche once, now they’re everywhere. Nun’s Puffs could be next. They’re cute on Insta, versatile as heck, and let’s be honest, we all need a little fun in our kitchens these days.
“Old-school recipes like Nun’s Puffs are comfort food with a twist—people can’t get enough.”
[Food Trend Analyst, Jamie Carter]
Conclusion
From a nun’s happy accident to your next baking win, Nun’s Puffs are the real deal. We’ve dug into their wild history, nailed the recipe, sized ‘em up against the pastry crowd, and dreamed up some fresh takes. Now it’s on you—grab a bowl, make a batch, and tell me how it goes. Want more goodies? Snag our free Historical Desserts Recipe Book below. Let’s get puffin’!
FAQ Section
What are Nun’s Puffs?
Light, fried choux pastry treats from France—think airy dough balls with a funny name.
How do you make Nun’s Puffs?
Boil water and butter, mix in flour, add eggs, fry, and dust with sugar. Done!
Why are they called Nun’s Puffs?
Maybe the texture, maybe convent humor—either way, it’s a 17th-century classic.
Are Nun’s Puffs the same as beignets?
Nah, no yeast here—just lighter, faster choux dough.