This pets de nonne, or nun’s farts, recipe is a classic dessert in France. A light-as-air choux puff is deep fried and then served warm, dusted with confectioners’ sugar.
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients:
- ½ cup butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- Oil for deep frying
- 3 tablespoons confectioners’ sugar
Preparation:
In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.
Heat the oil to 375F. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the confectioners’ sugar.
This pets de nonne recipe makes 28 to 32 fritters.
