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Nun's Farts (Pets de Nonne)

A batch of nun's farts on a red plate with a tea towel in the background
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5 from 10 reviews

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.

Ingredients

Scale

For beignet dough:

  • 1 cup + 3 1/2 tablespoons (150 g) all-purpose flour
  • 1/2 cup + 1/2 tablespoons (125 ml) water
  • 1/2 cup + 1/2 tablespoons (125 ml) milk 
  • 1 pinch of salt
  • 1.8 oz. (50 g) unsalted butter
  • 8 1/2 teaspoons (40 g) granulated sugar
  • 1 teaspoon (5 g) baking powder
  • 3 large eggs

For frying:

  • 4 1/4 cups (1-liter) frying oil

For serving:

  • 1/3 cup (75 g) caster sugar

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 1/2 tablespoon-sized balls) from the choux dough, drop them in the hot oil and cook until puffed and golden on all sides. They turn by themselves once they are browned. 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

  1. Flavor the beignet batter with a pinch of ground nutmeg or cinnamon, one teaspoon of vanilla extract, orange flower water, or rum if desired.
  2. Please, read on deep-frying tips and what oil to use for frying before you start.
  3. Fry 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, a minimum of two, or overnight.
  4. To test the oil frying temperature without a cooking thermometer, immerse 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.
  5. To serve, sprinkle nun's puffs with icing (powdered) sugar or roll them in cinnamon sugar (add a pinch of ground cinnamon to sugar) if preferred.

Nutrition

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