Nuns Puffs Recipes

NUN'S PUFFS

Steps:

• Bring water, milk, butter, sugar, and salt to a boil.
• When the butter is completely melted, remove from the heat and pour the flour all at once. Mix quickly with a wooden spoon.
• Replace the pan over low heat, and continue to mix until the dough comes off the edges and forms a ball.
• Let rest for 3 minutes, then incorporate the eggs one by one by working the dough vigorously (you can use your stand mixer too). Each egg must be completely incorporated into the dough before adding the next.
• Finally, add the rum, the selected flavoring and mix vigorously.
• Heat a pot of oil. The oil should be warm but not smoking (about 350F/170C).
• Using a pastry bag or 2 teaspoons, drop small dollops of choux pastry into the oil in small batches. The nun's puffs will swell during cooking and turn over as soon as they are golden.
• Remove them from the oil using a skimmer and place them in a colander, on a rack or on paper towel.
• Sprinkle with icing sugar or sugar before enjoying them warm.

NUN'S PUFFS

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Grease a regular size muffin pan with oil, on the inside and on the rim.
• In a medium saucepan, melt the butter. Add the milk and bring to a low boil.
• Add the flour all at once and stir vigorously with a wooden spoon, keeping the saucepan on low heat, until the dough comes together in a ball that stays together.
• Cool for 5 minutes.
• Add the eggs, one at a time, using a wooden spoon, until each egg is evenly mixed in. At first, the dough will separate into chunks, but then will become smooth.
• Divide the dough evenly among the prepared muffin cups. Sprinkle each puff with sugar.
• Bake in the preheated oven for about 30 minutes, until puffy and golden brown.
• Serve with a drizzle of honey.

NUN'S PUFFS (NONNENFüRZCHEN, NONNENFüRZLE) RECIPE - (4.7/5)

Steps:

• 1. Put the water, salt and butter in a small saucepan and slowly bring to a boil until the butter is melted. Stir and remove from the heat. 2. Mix the confectioners' sugar, flour, lemon zest and cornstarch. Add it to the pan all at once. Stir to combine and return the pan to the heat. Cook over low heat until the dough forms a smooth dough and a film forms at the bottom of the pan. 3. Remove the pan from the heat and immediately add 1 egg. Beat with an electric handheld mixer to blend well. Let the dough rest for 10 minutes. 4. Add the remaining eggs one after another, blending well after each addition. 5. Pour oil about 2 to 3 inches high in a heavy tall pot or a deep-fryer. Bring to 370 degrees F (175 degrees Celsius), or hot enough to sizzle a breadcrumb. Have a glass with hot water stand by. 6. Using two dessertspoons, shape small balls of dough and drop them into the hot oil, not more than 4 at a time. Fry until golden, then turn once and fry from the other side. Remove with a slotted spoon and degrease on paper towels. Dip the spoons in hot water after each round (be careful of hot splashes!). 7. Sprinkle with a mix of sugar and cinnamon. Enjoy within a couple of hours. Makes 24 to 30 pieces

CREAM PUFFS

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

NUN'S PUFFS WITH CREAM

Steps:

• Grease 12 muffin cups including the area around the top of the cup as well as the sides. (DO NOT USE PAPER MUFFIN CUPS!).
• In a medium saucepan melt butter and add milk. Bring to boiling.
• Add flour all at once, stirring vigorously.
• Cook and stir until mixture forms a ball that does not separate and cool for 5 minutes.
• Add the eggs, one at a time, beating for 1 minutes after each egg until smooth. divide dough evenly among muffing cups, don't worry if they aren't full, these will rise.
• Preheat oven to 375°F and sprinkle puffs with sugar.
• Bake about 30 minutes or until golden brown and puffed. Remove from pan.
• Plop a dollop of whipped cream on top of each and serve immediately or drizzle honey over the top and serve immediately.*.
• *NOTE: If the eggy flavor is a bit strong for you, let cool a couple hours and that will cut it down a lot.

NUN'S PUFFS

Steps:

• Melt the butter in a large saucepan over medium-high.
• Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
• Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
• Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
• Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
• Preheat oven to 375 degrees F.
• Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
• Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
• Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!

NUN'S PUFFS

Steps:

• Preheat oven to 375*. Generously grease twelve 2 1/2 inch muffin cups, including the edge and around the top of each cup; set aside. In a medium saucepan, melt butter; add milk and bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat and cool for 5 minutes. Add the eggs, one at a time, beating for 1 minute with a wooden spoon after each addition (or until smooth). Divide dough evenly among prepared muffin cups, filling cups about 2/3 full. Sprinkle with sugar or cinnamon-sugar. Bake about 30 minutes or until golden brown and puffy. Remove from pan and serve immediately. If desired, drizzle with honey.