Pets de Nonne! Translation: Nun's Farts.
Proof positive that the French have a great sense of humor.
Today's treat: choux fritters dusted with powdered sugar. So simple and delicious, you'll quickly forget about any and all associations with flatulence.
Maybe.
I really enjoy them for breakfast, served with a little homemade jam or lemon curd. If I want to be really sinful, I'll serve them with a rich cup of hot chocolate. That is, hot chocolate like I once had in Rome, thick like molasses and perfect for dunking.
Mr. Humble prefers his pets de nonne drizzled with a little pure maple syrup.
So, how do you like your nun's farts?
Yea, this is going to quickly devolve into a fart joke post if I'm not careful.
Maybe I should just get to the recipe today.
This is a simple variation on choux. If you're not a fan of the slightly eggy taste of choux, try flavoring the dough with cinnamon, nutmeg, or my personal favorite, a little lemon zest.
Pets de Nonne
yields 4-6 generous servings
1 cup water
1/2 cup butter (cut into pieces)
1 cup flour
1 cup eggs (roughly 4 large eggs)
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
oil for frying
Bring the butter, sugar and water to a boil over medium-high heat. Reduce the heat to medium and add the flour all at once. With a wooden spoon, vigorously stir the mixture. It will start out as a sticky mess but will turn into a glossy lump of dough that pulls away from the sides of the bowl.
Transfer the dough to a bowl and beat using hand beaters (you can also you use a stand mixer with the paddle attachment) for a minute on medium speed to cool the dough a bit. Then add the vanilla and eggs, one at at a time, beating on high speed to incorporate. Once the dough goes from wet and slippery to sticky, you can add the next egg.
Once all the eggs are mixed, transfer to a large zip top bag. Cut off the corner to produce a 1/2-3/4" in diameter opening and you're ready to go.
Heat a couple inches of oil over medium/medium-high heat and pipe 1" blobs of the batter into the oil. Give them a quick stir with a wok skimmer or whatever slotted frying implement you generally use to prevent them from sticking together.
I really enjoy them for breakfast, served with a little homemade jam or lemon curd. If I want to be really sinful, I'll serve them with a rich cup of hot chocolate. That is, hot chocolate like I once had in Rome, thick like molasses and perfect for dunking.
Mr. Humble prefers his pets de nonne drizzled with a little pure maple syrup.
So, how do you like your nun's farts?
Yea, this is going to quickly devolve into a fart joke post if I'm not careful.
Maybe I should just get to the recipe today.
This is a simple variation on choux. If you're not a fan of the slightly eggy taste of choux, try flavoring the dough with cinnamon, nutmeg, or my personal favorite, a little lemon zest.
Pets de Nonne
yields 4-6 generous servings
1 cup water
1/2 cup butter (cut into pieces)
1 cup flour
1 cup eggs (roughly 4 large eggs)
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
oil for frying
Bring the butter, sugar and water to a boil over medium-high heat. Reduce the heat to medium and add the flour all at once. With a wooden spoon, vigorously stir the mixture. It will start out as a sticky mess but will turn into a glossy lump of dough that pulls away from the sides of the bowl.
Transfer the dough to a bowl and beat using hand beaters (you can also you use a stand mixer with the paddle attachment) for a minute on medium speed to cool the dough a bit. Then add the vanilla and eggs, one at at a time, beating on high speed to incorporate. Once the dough goes from wet and slippery to sticky, you can add the next egg.
Once all the eggs are mixed, transfer to a large zip top bag. Cut off the corner to produce a 1/2-3/4" in diameter opening and you're ready to go.
Heat a couple inches of oil over medium/medium-high heat and pipe 1" blobs of the batter into the oil. Give them a quick stir with a wok skimmer or whatever slotted frying implement you generally use to prevent them from sticking together.
You will most likely have more batter than room to fry, so feel free to cook the fritters in batches.
Allow the pets de nonne to fry for several minutes until golden brown and cooked through. Drain onto paper towels and allow to cool slightly. When they're no longer blistering hot, dust with powdered sugar and serve warm.
Allow the pets de nonne to fry for several minutes until golden brown and cooked through. Drain onto paper towels and allow to cool slightly. When they're no longer blistering hot, dust with powdered sugar and serve warm.
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