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...].
66K 4.1/5 based on 21 reviews
Grade this recipe:

Last modified on: June 18th 2014

Keywords for this recipe:
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 40 %510 50 %380 60 %1,200 60 %5,010 60 %
Per 100 g30 10 %120 10 %90 10 %280 10 %1,170 10 %
Per fritters1 0 %5 0 %3 1 %10 1 %50 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 : 1.06 €
  • Per fritters : 0.01 €

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: Valay-Brest, Mini Mont-Blanc choux puffs, Paris-Brest, Puits d'amour, Saint Honoré cake, ... See them all 8

Other recipes you may also like
Soft fruits in sabayon
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 2011261K3.9 46 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010284K 14 15 min.
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
December 29th 2019375K 24 31 min.
Dublin fruit scones
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...
September 12th 2018111K4.2 48 min.
Chicken and mushroom brik rolls
Chicken and mushroom brik rolls
Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions.
May 10th 2023123K4.7 51 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*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