Nun’s Puffs are light, airy pastries made from a classic pâte à choux dough—similar to what’s used for cream puffs or éclairs—but baked in muffin tins instead of piped. The result is a golden, puffed-up treat with a crisp exterior and a soft, almost custard-like center. Traditionally served with a drizzle of honey or a dusting of sugar, Nun’s Puffs are simple to make and require just a handful of pantry staples. Their whimsical name is said to originate from French nuns who first made them centuries ago, and they’ve remained a beloved recipe ever since.
Ingredients:
- 1 stick (½ cup) unsalted butter
- 1 cup whole milk
- ¾ cup all-purpose flour
- 4 large eggs
- 1 tablespoon sugar (plus more for sprinkling)
- Pinch of salt
- Honey or whipped cream, for serving (optional)
Instructions:
1. Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Generously grease a 12-cup muffin tin, making sure to coat the sides and rims to prevent sticking.
2. Make the Dough (Pâte à Choux)
- In a medium saucepan, melt the butter over medium heat.
- Add the milk and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and add the flour all at once.
- Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Continue stirring for another 1–2 minutes to cook off excess moisture.
3. Cool the Dough
- Remove the pan from heat and let the dough cool for about 5 minutes. This is important—adding eggs to hot dough will scramble them.
- To speed up cooling, transfer the dough to a mixing bowl and stir occasionally.
4. Incorporate the Eggs
- Add the eggs one at a time, stirring thoroughly after each addition.
- The dough may look like it’s separating at first, but keep stirring—it will come together into a smooth, glossy batter.
5. Fill the Muffin Tin
- Divide the dough evenly among the prepared muffin cups.
- Sprinkle the tops with a little sugar for a golden, slightly crisp finish.
6. Bake
- Bake in the preheated oven for 30–35 minutes, or until the puffs are golden brown and have more than doubled in size.
- Avoid opening the oven door during baking, as this can cause the puffs to collapse.
7. Cool and Serve
- Once baked, remove the puffs from the oven and poke each one with a fork to release steam—this helps prevent sogginess.
- Let them cool slightly before removing from the pan.
- Serve warm with a drizzle of honey, a dusting of powdered sugar, or a dollop of whipped cream.
Serving Suggestions:
- For breakfast: Pair with coffee or tea and a side of fresh fruit.
- As dessert: Serve with whipped cream, lemon curd, or a scoop of vanilla ice cream.
- For brunch: Add a savory twist by omitting the sugar and serving with herbed cream cheese.
Tips & Variations:
- Don’t skip the cooling step before adding eggs—this ensures the right texture.
- Add citrus zest (like lemon or orange) to the dough for a fragrant twist.
- Make mini puffs using a mini muffin tin—reduce baking time to 20–25 minutes.
- Savory version: Omit sugar and stir in grated cheese or herbs for a cheesy puff.
Nun’s Puffs are a charming, old-fashioned treat that’s surprisingly easy to make and endlessly customizable. Would you like a chocolate-filled version or a savory herb-and-cheese twist next?