Nun’s Puffs (also called Pets de Nonne) are classic French pastries made from a simple choux-style dough cooked on the stovetop, then baked until golden, airy, and crisp. Light as clouds and slightly sweet, they’re perfect with coffee, tea, or a dusting of powdered sugar. These puffs use basic ingredients but deliver bakery-quality results!
⏱ Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 12 puffs
🍳 Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Muffin pan (best for big, tall puffs)
- Measuring cups/spoons
🧂 Ingredients
- ½ cup butter (1 stick)
- 1 cup whole milk
- 1 tbsp sugar
- ½ tsp salt
- 1 cup all-purpose flour
- 3 large eggs
- Optional: powdered sugar, cinnamon sugar, or honey for serving
📝 Ingredient Notes
- Milk gives richer flavor than water (unlike basic choux).
- Room temperature eggs mix in easier.
- Don’t overmix after adding eggs — just until smooth.
- Use real butter for best flavor and puff.
🧑🍳 Instructions
⭐ 1. Preheat Oven
- Preheat to 375°F (190°C).
- Grease a 12-cup muffin pan generously with butter.
⭐ 2. Make the Dough (Choux Base)
- In a saucepan, combine butter, milk, sugar, and salt.
- Heat until mixture boils.
- Add flour all at once.
- Stir vigorously with a wooden spoon until dough pulls away from sides (about 1 minute).
- Remove from heat and cool for 3–4 minutes.
⭐ 3. Add Eggs
- Add eggs one at a time, stirring well after each addition.
- Dough should become smooth, shiny, and thick but scoopable.
⭐ 4. Fill Muffin Pan
- Spoon dough into each muffin cup, filling ½ to ⅔ full.
⭐ 5. Bake
- Bake 30 minutes or until tall, puffed, and deep golden brown.
- Do NOT open the oven while baking — they may collapse.
⭐ 6. Finish
- Serve warm.
- Dust with powdered sugar or drizzle with honey for sweetness.
🍽 Nutrition (per puff)
Approximate:
https://impishbeastspreserve.com/yx2u14sg9c?key=ebd948650908c2e52278ebee7972282b
- Calories: 130
- Fat: 9g
- Carbs: 10g
- Protein: 3g
💡 Tips for Perfect Puffs
- Don’t open the oven during the first 25 minutes.
- Make sure the flour cooks 1 minute before adding eggs.
- Eggs must be mixed well to trap steam for puffing.
- Using a muffin pan helps them rise high and evenly.
- They are best eaten fresh — crispy outside, hollow inside.
🔄 Variations
- Cinnamon Sugar Nun’s Puffs: Toss warm puffs in cinnamon sugar.
- Honey Butter Puffs: Brush with melted honey butter.
- Savory Puffs: Add ½ cup shredded cheese + herbs to dough.
- Vanilla Sugar Puffs: Add 1 tsp vanilla extract to dough.
