Nun's puffs

Nun's farts, or "pets-de-nonne" in French, are delightful dessert pastries originating from France. These delectable treats have spread to French Canada, the United States, and England. The recipe has been around for a considerable time, with mentions in an 1856 cookbook and Oxford University's Household Encyclopedia from 1859.

To make nun's farts, you'll need basic ingredients: butter, milk, flour, sugar, eggs, and occasionally a hint of honey. There are a few methods to cook them: pan-frying in lard, re-frying and baking, or just baking them directly. The process involves cooking butter, milk, and flour together, then mixing in eggs and sugar before baking. Choux paste, which is cooked twice to create puffy pastries, is often utilized.

These pastries are described as "light, tender morsels" and are sometimes filled with cream. They strike a balance between batter and dough. It's important to note that "pets de sœurs" a French-Canadian dessert, is often confused with nun's farts but is actually a different pastry.

The name "pets de nonne" translates to "nun's farts" and is inspired by the lightness of deep-fried beignets. The English name "nun's puffs" remains somewhat of a mystery. Additionally, there is a related butter mixture known as "nun's butter" made with butter, sugar, wine, and nutmeg.