Choux des Nonnes

Introduction

Choux des Nonnes, sometimes called Nun’s Puffs, are a traditional French pastry with a fascinating history. Dating back to medieval convent kitchens, these light, airy pastries are made from pâte à choux (the same dough used for éclairs and profiteroles). When baked or fried, they puff up beautifully, creating a crisp shell with a tender, hollow interior.

Today, they are enjoyed as both sweet pastries, dusted with sugar, or as savory bites, paired with cheese and herbs. Their name adds a touch of mystery and tradition, but their taste is pure indulgence.

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Ingredients

• 1 cup water
• ½ cup unsalted butter (1 stick)
• 1 cup all-purpose flour
• ¼ tsp salt
• 4 large eggs
• 1 tbsp sugar (for sweet version)
• Powdered sugar (for dusting, optional)
• Oil (if frying version)

Optional Flavor Variations:

• Grated Gruyère or Parmesan (savory)
• Vanilla or lemon zest (sweet)
• Cinnamon sugar coating

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Timing

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: ~40 minutes

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Step-by-Step Instructions

Step 1: Make the Dough

• In a saucepan, combine water, butter, sugar (if using), and salt.
• Bring to a boil, then add flour all at once.
• Stir vigorously until dough pulls away from sides and forms a ball (about 2 minutes).

Step 2: Add the Eggs

• Remove from heat.
• Let cool slightly, then beat in eggs one at a time until smooth and glossy.
• The dough should be thick but pipeable.

Step 3: Shape the Pastries

• For baked puffs: Pipe or spoon small mounds onto a parchment-lined baking sheet.
• For fried puffs: Heat oil to 350°F (175°C). Drop spoonfuls of dough into hot oil.

Step 4: Bake or Fry

• Baking: Bake at 375°F (190°C) for 20–25 minutes until golden and puffed.
• Frying: Fry until golden brown, turning occasionally. Drain on paper towels.

Step 5: Finish & Serve

• Dust with powdered sugar for a sweet version.
• Serve warm, plain, or with a sweet/savory filling.

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Tips for Success

• Don’t open the oven door early—this can deflate the puffs.
• Use room temperature eggs for better incorporation.
• Consistency check: Dough should form soft peaks when lifted with a spoon.
• For frying, keep oil at a steady temperature for even puffing.

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Nutrition (per puff, ~20 puffs)

• Calories: 80
• Protein: 2g
• Carbs: 7g
• Fat: 5g
• Sugar: 1g

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Variations

• Sweet: Dust with cinnamon sugar or fill with pastry cream.
• Savory: Add grated cheese, herbs, or even bacon bits to the dough.
• Holiday Treat: Drizzle with chocolate or caramel sauce.

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Serving Suggestions

• Serve as part of a French pastry platter with éclairs and madeleines.
• Pair savory versions with a charcuterie board.
• Enjoy with coffee, tea, or dessert wine.

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Storage

• Best served fresh.
• Store baked puffs in an airtight container at room temp for 1 day.
• Reheat in a 325°F oven for 5 minutes to refresh.
• Not freezer-friendly (they lose texture).

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Conclusion

Choux des Nonnes are airy, buttery, and versatile — a pastry that bridges French tradition with modern baking joy. Whether you choose to bake or fry them, sweeten or season them, they’ll always impress with their delicate texture and rich history.

👉 Try them this week and share whether you prefer the sweet or savory version!

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FAQs

Q1: Why are they called “Nun’s Puffs”?
The name comes from old convent recipes; some say the puffs resembled nuns’ habits when they baked.

Q2: Can I make them ahead?
You can prep the dough, refrigerate overnight, and bake the next day.

Q3: What’s the difference between Choux des Nonnes and cream puffs?
Choux des Nonnes are usually served plain (sometimes fried), while cream puffs are filled with cream.

Q4: Can I add fillings?
Yes! Whipped cream, jam, or savory cheese fillings work beautifully.

Q5: Are they better baked or fried?
That depends—baked gives a lighter texture, fried gives a richer, doughnut-like flavor.