After Christophe Felder’s soft bugnes recipe last week, here’s now a new recipe for Shrove Tuesday: pets de nonne! I only discovered this little treat last year.
The name inevitably intrigued me, and then when I found out they were quite simply choux fried in oil (I looooove choux!), I didn’t hesitate long before making them.
The recipe isn’t really complicated. Yes, it’s a choux pastry, and for some, that’s a bit of a nemesis in baking. But I promise, if you follow all the steps of the recipe carefully (and I strongly advise you to take a look at my article: choux pastry, step by step in pictures, to help you as much as possible), you’ll get delicious little fritters that will delight young and old very soon! With a little sugar (and cinnamon), it’s divine!
Ingredients & method
2 components · Full recipe
Choux Pastry
Ingredients
- 100 g (3.5 oz) water
- 100 g (3.5 oz) milk
- 2 g (0.1 oz) sugar
- 2 g (0.1 oz) salt
- 80 g (2.8 oz) butter
- 120 g (4.2 oz) flour
- 200 g (7.1 oz) eggs
Method
1
In a saucepan, combine the water, milk, salt, sugar and butter. Bring to the boil then, off the heat, add the flour all at once. Mix well with a wooden spoon.
2
Return to the heat for 30 seconds to dry out the panade (it should lightly catch on the bottom of the saucepan).
3
Remove from the heat and transfer to a bowl. Leave to cool for a few minutes.
Frying the Pets de Nonne
Ingredients
- 1 L frying oil
- sugar or icing sugar
Method
1
Heat the frying oil to 180°C.
2
Place the choux pastry in a piping bag fitted with a 16 mm round tip.
3
With one hand, press the piping bag and with the other, use a pair of scissors to cut pieces of dough (1.5 to 2 cm (0.8 in) pieces). Don’t add more than about ten at a time (they will puff up during frying).
4
Turn them over from time to time for even cooking. When they are well puffed and golden, drain them, place on a sheet of kitchen paper then dust with sugar (or icing sugar).
Gallery
