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Airy Nun's Puffs are traditional choux pastries baked in muffin tins till they're gorgeously golden and fluffy. These treats get finished with a sparkle of sugar and honey drizzle, making them feel fancy yet simple. Their cloud-like softness and basic ingredients always bring back warm memories when I make them.
When we first whipped up Nun's Puffs with my children, we couldn't stop giggling as they expanded so dramatically in the oven, and now they've turned into our go-to weekend baking project.
What You'll Need
- Butter: Get good unsalted butter for best taste—make sure it smells fresh and isn't old
- Milk: Go for whole milk that's brand new for the softest, tastiest results
- All purpose flour: Gives the puffs their shape—don't pack it down when measuring
- Eggs: Let them sit out till they reach room temp for the best rise—pick large eggs with rich yellow yolks
- Sugar (Optional): Add a bit to the mix for sweetness and dust some on top for a beautiful finish—regular white sugar works great
- Honey (For serving): A nice honey adds sweetness and subtle flower notes—try to find something from nearby producers
- Optional toppings: Top with whipped cream or fruits to make each serving pop—grab whatever's in season
Making Your Puffs
- Create Your Base:
- Put butter in a mid-sized pot over low heat then pour in milk and warm until you see tiny bubbles around the edge Don't let it boil hard just get it steaming
- Mix In Flour:
- Tip all the flour into your hot liquid at once Start stirring with a wooden spoon right away It'll look chunky at first Keep mixing over gentle heat until everything comes together in a ball that pulls clear from the pot sides This step creates the foundation
- Let It Rest:
- Take the pot off heat and wait about five minutes This cooling stops the eggs from cooking when you add them
- Work In Eggs:
- Drop in eggs one by one Mix hard after each one The mixture might look broken after the first egg Don't worry Keep mixing until everything looks smooth and shiny You'll need some muscle and patience to get it right
- Prep Your Tins:
- Oil your muffin tin really well including the top edges so they won't stick Share the batter between twelve spots Two spoons or a cookie scoop helps Sprinkle sugar on top for extra crunch
- Cook Them:
- Put your tin in the middle of the oven Bake at 375 degrees Fahrenheit for around thirty minutes They should puff up tall and turn dark gold Don't pull them out too early or they'll sink Wait until they feel firm when touched
- Enjoy:
- Cool slightly before taking them out Drizzle honey while they're warm Add cream or fruit if you want
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I love watching them grow huge in the oven window as a kid I thought it was pure magic I still get that same excited feeling every time I bake them
Keeping Them Fresh
Keep your Nun's Puffs in a sealed container on the counter for a couple days When they go soft pop them in a 300 degree oven for five minutes to crisp up You can also freeze them for up to one month Just let them thaw and warm them before eating
Swap Ideas
Try using half and half instead of milk for extra richness Plant milks like almond or oat will work too though the texture changes a bit Use maple syrup as a honey alternative or mix in some orange peel for a zingy twist
Ways To Enjoy
Pair these puffs with hot drinks for breakfast Or turn them into dessert with fresh berries whipped cream or a bit of caramel drizzled on top A light dusting of powdered sugar makes them look extra fancy too
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Background Story
Nun's Puffs sometimes called pets de nonne go back hundreds of years and got their name from the nuns who created them in European monasteries They show off the cleverness and baking skills found in old European kitchens and folks love them both for their simple goodness and their rich history
Common Questions
- → What should these puffs feel like when done right?
They'll be light with a nice golden crust outside and feel soft and fluffy when you bite into them.
- → Is it okay to make the dough sweeter?
You can add a bit of sugar if you want, but they're usually just mildly sweet and taste better with toppings anyway.
- → What tastes good on top of these puffs?
They're amazing with honey, fresh cream, some berries, sliced fruit, or even a bit of caramel sauce.
- → Why use a muffin tin instead of a flat pan?
The muffin tin helps them grow taller, keeps their nice shape, and gives them an even golden color all around.
- → How can I tell when they're fully baked?
They're done when they've puffed up nicely, look golden brown, and make a hollow sound if you tap them gently.