Quick & Easy

Pets de nonne

pets de nonne
22 Item
30M

Ingredients

Method

1.To make choux pastry, combine the water, butter and sugar in a medium saucepan; bring to the boil. Add flour; beat with a wooden spoon over medium heat until mixture comes away from base of pan.
2.Transfer pastry to medium bowl; stand 1 minute. Beat in the eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
3.Heat oil in a medium saucepan over high heat.
4.Combine extra sugar and cinnamon in a large roasting pan.
5.Using two teaspoons, and working in batches, spoon small balls of dough into the hot oil; deep-fry until golden. Remove with a slotted spoon; drain on absorbent paper towel.
6.Transfer balls to cinnamon sugar; shake pan until balls are well coated.

Don’t have the oil too hot or they will brown too quickly before cooking all the way through. The oil should be between 175°C (350°F) and 190°C (400°F) for deep-frying (a small cube of bread should turn golden in about 30 seconds). You can also pipe the dough over the hot oil, using a small, sharp kitchen knife or scissors to cut off the dough. Pets de nonne is also known by its slightly rude nickname of ‘nun’s farts’.

Note

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