Nun’s Puffs: Delightfully Airy Pastries
Experience the magic of these light, airy, and irresistibly puffy pastries known as Nun’s Puffs. With a crisp exterior and a soft, almost hollow interior, these delightful treats are easier to make than you might think. Using a simple choux pastry base, they bake up into impressive golden puffs that are perfect for breakfast, brunch, or an elegant afternoon snack. A final dusting of powdered sugar makes them simply divine.
Ingredients You’ll Need
- ½ cup (113g) unsalted butter
- 1 cup (240ml) whole milk
- ¾ cup (90g) all-purpose flour
- 4 large eggs
- 1 tablespoon granulated sugar (optional, for a touch of sweetness)
- ¼ teaspoon salt
- Powdered sugar, for dusting
Easy Step-by-Step Instructions
- Prep and Preheat: Begin by preheating your oven to 375°F (190°C). Generously grease a 12-cup muffin tin or line it with paper liners to ensure the puffs release easily after baking.
- Heat Butter and Milk: In a medium saucepan, combine the butter and whole milk. Heat over medium, stirring occasionally, until the butter has fully melted and the mixture comes to a rolling boil.
- Cook the Dough: Reduce the heat to low and immediately add the flour and salt all at once. Stir vigorously and continuously with a wooden spoon. The mixture will form a ball and pull away from the sides of the pan. Cook for another 1-2 minutes, stirring, to cook out the raw flour taste. Remove the pan from the heat and let the dough cool for about 5 minutes.
- Incorporate the Eggs: Add the eggs one at a time, beating thoroughly after each addition until the egg is fully incorporated and the dough is smooth. The batter will transform into a thick, sticky, and glossy paste. If you prefer a slightly sweeter puff, stir in the optional tablespoon of granulated sugar at this stage.
- Fill the Pan: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for the dramatic rise.
- Bake to Puffed Perfection: Place the muffin tin in the preheated oven and bake for 30-35 minutes. The puffs are ready when they are deeply golden brown and beautifully puffed. It is crucial not to open the oven door during baking, as the sudden temperature change can cause them to collapse.
- Cool and Dust: Once baked, remove the puffs from the oven. Let them cool in the pan for a few minutes before transferring to a wire rack. Dust generously with powdered sugar just before serving.
FAQs About Nun’s Puffs
Why did my Nun’s Puffs collapse?
The most common reason is opening the oven door during the baking process. The steam inside is what makes them puff, and a draft can cause them to deflate. Ensure they are a deep golden brown before you remove them.
Can I flavor the dough differently?
Absolutely! You can add a teaspoon of vanilla extract, a pinch of nutmeg, or even some lemon zest along with the eggs to infuse different flavors into the puffs.
What is the texture of a Nun’s Puff like?
They have a crisp, golden shell and a soft, tender, and mostly hollow interior, similar to a popover or a cream puff without the filling.
Can I make the batter ahead of time?
It’s best to bake the batter immediately after mixing for optimal rise. The eggs provide the leavening power, and letting the batter sit can deflate the air you’ve beaten into it.
How should I store leftover puffs?
Store them in an airtight container at room temperature for up to 2 days. They are best enjoyed the day they are made, but you can re-crisp them in a warm oven for a few minutes before serving.