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...].
[Translator's note: their amusing French name literally means "nun's farts". So, maybe we'll leave it French...].
73 K 4.1/5 (21 reviews)
45 min.
Easy
100 fritters
2 IngredientsLast modified on: June 18th 2014
For 100 fritters, you will need:
- 1
400 g choux pastry (pâte à choux) - 2
2 tablespoons caster sugar - Total weight: 430 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 5 min.
All in all: 45 min.
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.
Prepare 400 g choux pastry (pâte à choux).
Stage 2 - 3 min.
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.
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.
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.
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
Turn the pets de nonne so that they brown evenly.
Stage 6 - 2 min.
Remove them from the oil with a skimmer and place on absorbant paper.
Sprinkle a little sugar on top and they're ready.
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 recipe | 110 RDI=40 % | 510 RDI=50 % | 380 RDI=60 % | 1,200 RDI=60 % | 5,010 RDI: 60 % |
| Per 100 g | 30 RDI=10 % | 120 RDI=10 % | 90 RDI=10 % | 280 RDI=10 % | 1,170 RDI: 10 % |
| Per fritters | 1 RDI=0 % | 5 RDI=0 % | 3 RDI=1 % | 10 RDI=1 % | 50 RDI: 1 % |
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)
You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Paris-Brest, Saint Honoré cake, Valay-Brest, Gougères, ... See them all 8
Caster sugar
Like these other recipes: Jelly-style plum jam, Milk rolls, Sautéed pears with custard and orange syrup , Little apple turnovers with almonds and raisins, Chocolate cream, ... See them all 357
Other recipes you may also like
Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.August 28th 2011197 K5 3 hours 15 min.
Quince paste
This traditional French "pâte de fruit" (fruit paste or leather) has a distinctive, firm consistency and is full of flavour, with the characteristic tang of quince. The preparation is rather long, but the result is well worth all the effort.December 3rd 201748 K1 2 hours 3 min.
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.December 30th 201961 K1 40 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018332 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011266 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.