Nun’s farts are delicious fried choux pastry balls, essentially beignets. Not to be confused with Pete De Soeur (translated it means farts of the religious sisters) which is more like a mini cinnamon bun with puff pastry. Nuns must be really flatulent to have so many confections named after them, but this one is a quick and easy winner!
Originally from France, nun’s farts are also enjoyed in French Canada, the US, England and Spain. The first recorded recipe is in the Oxford University’s Household Encyclopedia from 1859. We have added a little Rose to ours, because a nun’s fart by any other name would smell as sweet!
1/3 cup + 1 tbsp (100ml) water
1/3 cup + 1 tbsp (100ml) milk
1 tbsp sugar (+extra for dusting)
1 tsp rose extract
½ tsp cinnamon
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
Vegetable oil, for deep-frying
Combine the milk and water, sugar, cinnamon, vanilla, salt, nutmeg and butter in a medium saucepan and place over medium heat. When it just starts to simmer, remove the pot from the heat and add all of the flour at the same time.
Now beat the mixture vigorously with a wooden spoon until a smooth dough forms (about 2 minutes).
Reduce the heat to low and place the pot back on the stove. Keep stirring you choux vigorously until it ‘dries out’ and the dough begins to pull away from the pan (about 2 minutes). Once the dough is smooth and glossy, you can remove it from the stove. Leave it to cool for about 5 minutes or your eggs will be scrambled!
Once it is cooler, beat the eggs into the dough one at a time. Make sure that each egg is fully incorporated by beating for at least a minute before you add the next egg. If the dough separates after the addition of an egg, don’t stop! Just keep beating until it comes together again.
When you have fully incorporated the last egg, your dough should be glossy and slightly sticky.
Line a bowl with paper towels.
Fill a frying pan with 3 inches of vegetable oil. heat the oil over a medium temperate. When the oil is hot, drop 1/2 tablespoon of the dough into the oil and fry for 6-7 minutes or until golden brown. Don’t add too many of the dough balls at a time or it will lower the temperature of the oil too much.
Scoop out the balls and pop them into the bowl with the paper towels. Sprinkle with sugar.
Serve immediately.