Nun's farts or pets de nonne are small deep-fried beignets or donuts made of choux pastry for Mardi Gras. This old-fashioned French dessert is also the best snack to serve all year round.
What are nun's farts?
Nun's farts, known as pets de nonne or beignets soufflés in France, are bite-sized donuts made of choux pastry (pâte à choux in French), deep-fried, and rolled in sugar. They are traditionally eaten in eastern France, Franche-Comté, Belgium, and Germany.
There is some confusion with French-Canadian dessert called pets de sœurs (nun's (or sister's) farts in English) that is a completely different pastry.
Pets de sœurs are not made of choux pastry but of leftover pie dough scraps. They look like little spirals or rolls.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Flour: Use all-purpose flour to make this recipe.
- Milk and water: Use whole or low-fat milk, or replace milk with water if desired.
- Salt enhances the flavor of the choux pastry.
- Butter: Use cold, unsalted butter, cut into pieces.
- Sugar: Use granulated white sugar to make the dough and caster or baker's sugar to roll the fried donuts.
- Baking powder: This leavening agent is rarely used to make pâte à choux, but it is recommended to make the donuts well-puffed.
- Eggs: Use large, whole eggs at room temperature.
How to make nun's farts
To make the beignet dough, pour water and milk into a small saucepan. Add the butter, cut into cubes, salt, and sugar.
Bring the mixture to a boil, and remove the pan from the heat. Off of the heat, add the sifted all-purpose flour mixed with baking powder all at once.
Mix with a wooden spatula. Bring the saucepan to medium heat, constantly stirring until the pâte à choux dough comes off the bottom and sides (photo 1).
Transfer the dough to a mixing bowl or a bowl of the stand mixer. Let it stand for 5 minutes to cool down.
Add the eggs, one by one, mixing between each addition: use a hand whisk or stand mixer (photo 2).
Cover this preparation with plastic film in contact and let it rest in the fridge for at least two hours. Or start frying donuts without chilling.
To fry donuts, prepare a large plate lined with a paper towel. Heat the frying oil to 350°F (175°C) in a large pot or skillet.
Using two tablespoons or a small cookie scoop, form "walnuts" (about ½ tablespoon-sized balls) from the choux dough, drop them in the hot oil, and cook until puffed and golden on all sides (photo 3).
Once they are browned, they turn by themselves. Fry in batches, about 5 to 6 little donuts, making sure they do not touch each other.
Remove the donuts with a metal spider, drain them well on absorbent paper, and roll them in superfine caster sugar (photo 4).
Serve choux pastry puffs immediately. Repeat the operation until all the dough is used up.
Expert tips
- If desired, flavor the beignet batter with a pinch of ground nutmeg or cinnamon, one teaspoon of vanilla extract, orange flower water, or rum.
- Fry the donuts right after making the pâte à choux dough, or let it rest covered with plastic film in contact in the refrigerator for a few hours, at least two, or overnight.
- To test the oil frying temperature without a cooking thermometer, immerse the handle of the wooden spatula in the oil. If the bubbles appear around the tip of the handle, the oil is ready to use.
- To serve, sprinkle the nun's puffs with icing (powdered) sugar or roll them in cinnamon sugar (add a pinch of ground cinnamon to sugar).
FAQ
These beignets are best enjoyed freshly made and warm. They are served immediately after making. If you make them in advance, they will become soft.
Yes, you can make these donuts in a deep fryer, but do not use a basket. To remove the ready fritters, use a slotted spoon or spider skimmer.
Love choux pastry? Try these next!
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PrintRecipe card
Nun's Farts (French Fried Donuts)
Make these small deep-fried beignets donuts called nun's farts or pets de noone for Mardi Gras and delight your family with the old-fashioned French dessert. They are also the best snack ever to serve all year round.
- Total Time: 60 minutes
- Yield: 25 1x
- Category: Choux Pastry
- Method: Cooking
- Cuisine: French
Ingredients
For beignet dough:
- 1 cup + 3 ½ tablespoons (150 g) all-purpose flour
- ½ cup + ½ tablespoons (125 ml) water
- ½ cup + ½ tablespoons (125 ml) milk
- 1 pinch of salt
- 1.8 oz. (50 g) unsalted butter
- 8 ½ teaspoons (40 g) granulated sugar
- 1 teaspoon (5 g) baking powder
- 3 large eggs
For frying:
- 4 ¼ cups (1-liter) frying oil
For serving:
- ⅓ cup (75 g) caster sugar
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make the beignet dough, pour water and milk into a small saucepan. Add the butter cut into cubes, salt, and sugar. Bring the mixture to a boil, remove the pan from the heat.
- Off of the heat, add the sifted all-purpose flour mixed with baking powder all at once. Mix with a wooden spatula. Bring the saucepan to medium heat, constantly stirring until the pâte à choux dough comes off the bottom and sides.
- Transfer the dough to a mixing bowl or a bowl of the stand mixer. Let it stand for 5 minutes to cool down. Add the eggs, one by one, mixing between each addition (use a hand whisk or stand mixer). Cover this preparation with plastic film in contact and let it rest in the fridge for at least two hours. Or start frying donuts without chilling.
- To fry donuts, prepare a large plate lined with a paper towel. Heat the frying oil to 350°F (175°C) in a large pot or skillet. Using two tablespoons or a small cookie scoop, form "walnuts" (about ½ tablespoon-sized balls) from the choux dough, drop them in the hot oil, and cook until puffed and golden on all sides. Once they are browned, they turn by themselves.
- Fry in batches, about 5 to 6 little donuts, making sure they do not touch each other. Remove donuts with a metal spider, drain them well on absorbent paper, and sprinkle with icing (powdered) sugar. Serve choux pastry puffs immediately. Repeat the operation until all the dough is used up.
Notes
- Flavor the beignet batter with a pinch of ground nutmeg or cinnamon, one teaspoon of vanilla extract, orange flower water, or rum if desired.
- Fry the donuts right after making the pâte à choux dough, or let it rest covered with plastic film in contact in the refrigerator for a few hours, at least two, or overnight.
- To test the oil frying temperature without a cooking thermometer, immerse the handle of the wooden spatula in the oil. If the bubbles appear around the tip of the handle, the oil is ready to use.
- To serve, sprinkle the nun's puffs with icing (powdered) sugar or roll them in cinnamon sugar (add a pinch of ground cinnamon to sugar).
Nutrition
- Serving Size: 1 beignet
- Calories: 64
- Sugar: 4.7 g
- Sodium: 30 mg
- Fat: 2.4 g
- Saturated Fat: 1 3.g
- Carbohydrates: 9.4 g
- Fiber: 0.2 g
- Protein: 1.6 g
- Cholesterol: 27 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Maryanne says
Ha! Love the name! I had no idea beignets were so easy to make! Thanks for a very detailed recipe and history!
Irina says
Yes, these are so easy to make, Maryanne! Please, enjoy the recipe. And thanks for stopping by!
Kristina says
Poor Agnes! But now I want to make these even more, just because of how they were created. They look and sound amazing.
Irina says
Thanks, Kristina! 🙂 Sure thing. Happy baking, and enjoy the recipe!
Biana says
These beignets look amazing! They will be great with a cup of tea or coffee.
Irina says
You are right, Biana! Please, enjoy the recipe!
Lyn says
What an interesting and funny name! They sound delicious, though! I definitely will be making these soon!
Irina says
Yes, the name is amusing. I agree with you, Lyn! Byt how delicious they are once served! Thanks for your interest in the recipe. 🙂
Michelle says
Such a funny name! It's bringing a smile to my face! I think my kids would LOVE it when I tell them we're gonna make Nuns Farts! 😀
Anjali says
I absolutely love these mini donuts, but I always end up buying them - I've never made them from scratch at home! I can't wait to try your recipe - it looks delicious!
Irina says
So, here is your chance, Anjali! Please, enjoy the recipe and let me know once you make them. 🙂
Emily says
These fritters look so delicious! My kids and I have bookmarked the recipe and can’t wait to make them soon!
Irina says
Oh, you will love them for sure, Emily. Thanks for your interest in the recipe, and happy deep-frying!
Kim says
These are SO good! I love how comforting they are, and the kids love eating them!
Irina says
Perfect, Biana! I am happy your kids, and you loved these cute donuts!
Sara Welch says
Enjoyed these for an afternoon treat, and they did not disappoint! So easy and delicious; exactly what I needed to cure my sweet tooth!
Irina says
It is a pleasure to hear that you loved the recipe, Sara! Thanks for coming back here. 🙂
Kimmie says
These have been one of my very favorite treats for years. I was first introduced to them in a very rustic but absolutely fantastic restaurant hidden outside SunValley, Idaho. My best friend and I got some (warm) every day we were there. We dipped them in a light bourbon caramel sauce- yum! Finally found them again in an off-beat but an excellent small restaurant in Spokane (of all places) which closed during COVID:(. I’m so very glad I now have a recipe as good 😊). All I need now is a great bourbon sauce recipe! ( Very light on the bourbon ). I’ll believe I’m in heaven ❣️
Irina says
Hello Kimmie, thanks for sharing this with me. I am happy to hear that you have a recipe on your hands to enjoy! Please, enjoy it!!
Lula Porter says
Could I do this in an air fryer?
Irina says
Hello Lula, I have never tried making these in an air fryer. Please, let me know if you try.
Tracy says
Are these similar to aebleskivers?
Irina Totterman says
hello Tracy, Not quite! Nun’s farts are airy, deep-fried choux puffs, while æbleskiver are soft, pan-cooked mini pancakes. They may look similar, but they’re made with different batters and cooking methods.
Mike says
Can these be filled with jelly like DD Munchkins?