Ah, Nun’s Puffs! 🥮 These are a classic old-fashioned pastry, airy and eggy like cream puffs, but made in a skillet or muffin tin instead of being piped. They puff up dramatically, hollow inside, with a crisp outside and soft center.
✨ Nun’s Puffs Recipe
Ingredients
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½ cup butter (1 stick)
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1 cup milk
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¾ cup all-purpose flour
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4 large eggs
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2 tbsp sugar
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Pinch of salt
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Powdered sugar or cinnamon sugar (for topping)
Instructions
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Prep: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well (or line with buttered parchment circles).
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Make the Batter:
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In a medium saucepan, melt butter over medium heat.
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Stir in milk and bring just to a boil.
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Add flour and salt all at once; stir vigorously until the mixture forms a ball and pulls away from the pan (like pâte à choux).
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Remove from heat and let cool 5 minutes.
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Add the Eggs:
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Beat in eggs, one at a time, stirring well after each addition until smooth and glossy.
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The batter will be thick but scoopable.
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Bake:
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Divide batter evenly among muffin cups (they should be about half full).
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Sprinkle tops with sugar.
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Bake 30–35 minutes, until puffed, golden, and hollow inside. Do not open oven too early or they may collapse.
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Finish:
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Remove from pan immediately.
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Dust with powdered sugar or cinnamon sugar.
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🌟 These are best eaten warm, straight from the oven — light, buttery, and melt-in-your-mouth!
Do you want me to also share the old skillet-fried version of Nun’s Puffs (the way they were made centuries ago), or just stick to the oven-baked muffin style?