This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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...].
80 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 : £0.95
- 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, Mini Mont-Blanc choux puffs, Valay-Brest, Paris-Brest, Chouquettes, ... See them all 8
Caster sugar
Like these other recipes: Pain perdu, Foie gras cured in salt, Brioche galette, Rice pudding with fruit and nuts, Clafoutis batter, ... See them all 361
Other recipes you may also like
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011352 K4.8 5 hours 6 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.45 M 14.8 1 hour 15 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019454 K 24.5 6 hours 50 min.
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed. May 22th 2016357 K4 1 hour 6 min.
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish. June 12th 2011228 K 13.8 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
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.