Nun's Farts Recipe (Pets de Nonne)

Quick Summary: Nun's farts (pets de nonne) are light, deep-fried choux pastry beignets rolled in sugar. You make a quick pâte à choux dough, drop walnut-sized portions into hot oil at 350°F (175°C), and fry until golden and puffed. This old-fashioned French Mardi Gras treat is ready in about an hour and makes roughly 25 airy little donuts.

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.  

Nun's farts vs. pets de sœurs

These two treats share the nickname "nun's farts," but they are completely different desserts, so it is worth knowing which one you are making.

There is some confusion with a French-Canadian dessert called pets de sœurs (nun's (or sister's) farts in English) that is a completely different pastry.

Nun's farts (pets de nonne) are light, deep-fried choux pastry puffs from eastern France, rolled in sugar and eaten warm for Mardi Gras.

Pets de sœurs, a French-Canadian pastry, are not made of choux pastry, but a rolled pie dough spread with butter and brown sugar. They look like little spirals, similar to cinnamon rolls. 

Why you'll love this recipe

• Light and airy: The choux pastry puffs up in hot oil into crisp, hollow little donuts that almost melt in your mouth.
• Quick to make: The dough comes together in minutes with a handful of pantry staples, and no proofing time is required.
• Authentically French: This is the traditional Mardi Gras and Carnaval treat from eastern France, not the Quebec baked version.
• Easy to flavor: Add vanilla, citrus zest, orange flower water, or rum to make the beignets your own.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: Use all-purpose flour.
• 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.

Equipment

To make nun's farts at home, gather these basic tools before you start:

• medium saucepan
• wooden spoon
• mixing bowls
• hand whisk
• small cookie scoop
• deep pot or skillet
• spider skimmer
• wire rack

How to make nun's farts

Step 1. To make the beignet dough, pour water and milk into a small saucepan. Add the butter (cut into cubes), salt, and sugar.

Step 2. Bring the mixture to a boil, and remove the pan from the heat. Off the heat, add the sifted all-purpose flour mixed with baking powder all at once.

Step 3. 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).

Step 4. Transfer the dough to a mixing bowl or a bowl of the stand mixer. Let it stand for 5 minutes to cool down.

Step 5. Add the eggs, one by one, mixing between each addition: use a hand whisk or stand mixer (photo 2).

Step 6. Cover the preparation with plastic film in contact and let it rest in the fridge for at least two hours. Or start frying donuts without chilling.

Step 7. To fry the donuts, prepare a large plate lined with paper towels. Heat the frying oil to 350°F (175°C) in a large pot or skillet.

Step 8. 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).

Step 9. Once browned, they will turn on their own. Fry in batches, about 5 to 6 little donuts, making sure they do not touch each other.

Step 10. Remove the donuts with a metal spider, drain them well on absorbent paper, and roll them in superfine caster sugar (photo 4).

Step 11. Serve choux pastry puffs immediately. Repeat the operation until all the dough is used up. 

Expert tips

1. If desired, flavor the beignet batter with a pinch of ground nutmeg or cinnamon, one teaspoon of vanilla extract, orange flower water, or rum.
2. 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.
3. To test the oil-frying temperature without a cooking thermometer, dip the handle of the wooden spatula into the oil. If the bubbles appear around the tip of the handle, the oil is ready to use.
4. 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).

Recipe variations

• Vanilla or citrus: Beat in one teaspoon of vanilla extract or a little lemon or orange zest for extra aroma.
• Spiced: Add a pinch of ground nutmeg or cinnamon to the batter for a warm, festive flavor.
• Orange flower water or rum: Stir in a teaspoon of orange flower water or rum for a classic French touch.
• Filled: Once cool, pipe the beignets with pastry cream, jam, or chocolate spread for a richer treat.
• Sugar coating: Roll the warm donuts in caster sugar, cinnamon sugar, or dust them with powdered sugar.

Storing & freezing

Nun's farts taste best warm and freshly fried, so serve them the same day. If you have leftovers, keep them in an airtight container at room temperature for up to one day, though they will soften and lose their crisp texture.

To freeze, place the cooled donuts in a single layer on a tray until solid, then transfer them to a freezer bag for up to one month. Reheat them in a hot oven at 350°F (175°C) for a few minutes to bring back some crispness, and dust with fresh sugar before serving.

Recipe FAQ

Why are they called nun's farts?
"Nun's farts" is the literal English translation of the French pets de nonne. The playful name comes from the little puffs of choux dough that swell and let out air as they fry, and legend ties the treat to French convent kitchens.

What is the difference between pets de nonne and pets de sœurs?
Pets de nonne are deep-fried choux pastry beignets from eastern France, eaten for Mardi Gras. Pets de sœurs are a French-Canadian pastry made from rolled dough with butter and brown sugar, baked like cinnamon pinwheels. They are two completely different desserts.

Can you make nun's farts in advance?
These beignets taste best freshly made and warm, so serve them right after frying. If you make them ahead, they will soften and lose their light, crisp texture.

Can you make these choux pastry donuts in a deep fryer?
Yes, you can fry them in a deep fryer, but do not use the basket. Remove the finished donuts with a slotted spoon or spider skimmer so they keep their shape.

What oil temperature is best for frying?
Heat the oil to 350°F (175°C). If it is too hot, the donuts brown before the centers cook; if it is too cool, they absorb oil and turn greasy.

How many calories are in nun's farts?
One nun's fart has about 64 calories.

Love choux pastry? Try these next!

• Choux au Craquelin (Crispy French Cream Puffs)
• Choux à la Crème (French Cream Puffs)
• Italian Cream Puffs (with Custard Filling)
• Gruyère Cheese Puffs (Gougères)
• Shu Cream (Japanese Cream Puffs)

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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.