Nuns’ Farts Carnaval Puffs

It’s Carnaval season! And with Mardi Gras just around the corner, it’s time to dig out the large pots, slotted spoons and oil jars, and whip up some batches of beignets – something the French excel at!

Whether they’re the classic soft “Beignets”, the crisp “Bugnes” or “Oreillettes” from the city of Lyon, the “Ganses” from the city of Nice, “Shenkeles” from the Alsace region… you’ll find carnaval fried doughs with so many different shapes, textures and names in France.

But, some of my favorites are these little round puffs, knows as “Pets-de-nonne” (meaning “Nun’s Farts”). They’re most popular in my home region of Brittany. These small sugary puffs are heavenly little morsels, so tender and light. They’re bite-size, much smaller than the classic plump beignets and also hollow in the middle, which makes them less heavy on the stomach.

It’s a great recipe to make to wrap up a festive dinner or feed up a crowd during a birthday party. You eat them with your fingers, and it’s very hard to stop at one! 

Cooking notes:

• The making of Nuns’ Farts Carnaval Puffs starts with the making of a Pâte à Choux (choux paste – the same as when making cream puffs, eclairs, etc.) A Pâte à Choux does have a reputation for being an advanced technique, but I assure you it is not. You want to make sure you have all your ingredients prepared and measured out in front of you before you start. Once the saucepan is hot and the water/milk starts to simmer, it’s all about moving quickly.
• I like to flavor my beignet batter with cinnamon, vanilla extract and nutmeg. But you can also add some citrus zest (orange or lemon, ½ tsp).
• These are hollow beignets (very airy!). I like to keep them as is, but you can definitely fill them if you wish: whipped cream, chocolate/vanilla cream, jams, etc.
• Like most fried doughs rolled in sugar, these Nuns’ Farts Carnaval Beignets are best enjoyed freshly made and still warm.

Nun’s Farts Carnaval Puffs

Print Recipe

Serves: Makes about 24 Prep Time: 15 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

1/3 cup + 1 tbsp  (100ml) water
1/3 cup + 1 tbsp  (100ml) milk (2% or whole)
1 tbsp (12g) sugar (+extra for dusting)
½ tsp cinnamon (powder)
½ tsp vanilla extract
½ tsp salt
¼ tsp freshly grated nutmeg
1/3 cup (80g) unsalted butter
1 cup (125g) all purpose-flour
4 large eggs
Neutral oil, for deep-frying

Instructions

Make sure you read the cooking notes before you start.

In a medium sized saucepan, over medium heat, combine the water and milk. Add the sugar, cinnamon, vanilla extract, salt, nutmeg and butter. Bring to a simmer.

Remove from heat and immediately add in the flour, all at once. Stir vigorously with a wooden spoon until a smooth dough forms; return the saucepan to low heat and keep stiring until dough ‘dries out’ – meaning it pulls away from the pan and takes on a clean, glossy look. (about 30 sec to 1 minute).

Remove from the heat again, transfer the batter to a bowl and let cool for 5 minutes. Beat the eggs thoroughly into the dough, one at a time. It is important each egg is fully incorporated into the batter before adding the next. If the dough separates, keep beating and it will come together again. In the end, you should have a semi-thick, slightly sticky batter.

(photos here show the consistency of the batter after each egg addition). 

Line up a large plate with paper towels.

Fill a large pot with frying oil (at least 2-inch high) and heat up the oil. To test if the oil is at a proper frying temperature: Place the handle of the wooden spoon in the oil. The oil is ready when bubbles begin to appear around the tip of the handle.

Using a cookie scoop (or two tablespoons), drop ½ tablespoon-sized balls of dough in the oil and cook for 6-7 minutes until evenly browned. Work your way in small batches – do not fill the pot with more than 5-6 little beignets at a time or it will slow down the cooking process.

Transfer the beignets immediately to a plate and sprinkle them generously all over with sugar.

Best enjoyed within 2 hours.

If you try this Nuns’ Farts Carnaval Puffs recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!