Pets de nonne


Pets de nonne
These small fritters are like mini doughnuts: they're simply made with choux pastry dough, then tossed in a little sugar.



[Translator's note: their amusing French name literally means "nun's farts". So, maybe we'll leave it French...].
74 K 4.1/5 (21 reviews)
Grade this recipe:
Keywords:
Last modified on: June 18th 2014
For 100 fritters, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Cooking: 5 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Pets de nonne

Stage 2 - 3 min.
Pets de nonne
Transfer the dough to a forcing bag. If you don't have one, use a plastic bag and cut off one corner.

Stage 3 - 5 min.
Pets de nonne
Heat the oil 320°F (160°C).

Press on the forcing bag and squeeze out the dough to the size of a walnut, then cut this off with a knife.

Stage 4 - 5 min.
Pets de nonne
When the dough falls into the hot oil it will sink to the bottom at first, then rise back up to the top.

Stage 5
Pets de nonne
Turn the pets de nonne so that they brown evenly.

Stage 6 - 2 min.
Pets de nonne
Remove them from the oil with a skimmer and place on absorbant paper.

Sprinkle a little sugar on top and they're ready.
Remarks
It its important to keep the oil temperature relatively low. If it is too hot, the outside browns rapidly, leaving the inside uncooked.
Keeping: A few hours.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %510 RDI=50 %380 RDI=60 %1,200 RDI=60 %5,010 RDI: 60 %
Per 100 g30 RDI=10 %120 RDI=10 %90 RDI=10 %280 RDI=10 %1,170 RDI: 10 %
Per fritters1 RDI=0 %5 RDI=0 %3 RDI=1 %10 RDI=1 %50 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, egg
How much will it cost?
  • For 100 fritters : 1.10 €
  • Per fritters : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Choux pastry (pâte à choux)
Choux pastry (pâte à choux)

You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Paris-Brest, Valay-Brest, Profiteroles, Saint Honoré cake, ... See them all 8

Other recipes you may also like
Courgette tart with mint
Courgette tart with mint
Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
June 11th 2011170 K4.1 1 hour 25 min.
Cretan-style salmon
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
February 8th 2020183 K5 1 hour 1 min.
Fish in a seed crust
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
June 1st 201491 K4.2 30 min.
Oxtail Parmentier
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
October 13th 2010313 K4.7 5 hours 50 min.
Brioche slices with almond cream
Brioche slices with almond cream
A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
June 13th 2013214 K4.1 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page