Pets de Nonne

[RobsanX]

Pets de Nonne
(Nun's Farts)


Yields: 30


Ingredients
6 tablespoons Butter
1 cup Water
1 pinch Salt
2 tablespoons Sugar
1 cup All purpose flour
4 Eggs
Oil for deep frying
Confectioners Sugar for dusting


Instructions
Preparation:

In a medium saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat, and pour flour in. Stir, gently at first, then vigorously, until a sticky dough ball is formed that pulls away from sides (it may be necessary to turn heat on medium). Let this mixture cool to below 140°, or until you can stick your finger into it and leave it. Beat eggs into batter one at a time until smooth.

Heat oil in a deep fryer or pan to 360°. Dip a teaspoon into the hot oil and scoop a rounded spoonful of the batter and drop into the oil. Repeat to make 6-8 fritters at a time, dipping the spoon in the oil each time. Don't add too many, as they will grow substantially! Fry until golden brown all over, and remove to drain on paper towels. Dust with confectioners sugar. Rob Howery

Cuisine : French ​

Main Ingredient : Dough​

 

[Fisher's Mom]

OMG, Robsan - those look incredible!!! Do they taste kind of like a beignet? (BTW - I love your directions.)

 

[RobsanX]

I've never had a beignet! LOL! Obviously these aren't a yeast dough, but more like a very thick batter. If I was to compare them to something it would be like a deep fried creme puff pastry.

Next time I might just fill them up with whipped creme! Sounds like fair food to me, deep fried creme puffs! LOL!

 

[Fisher's Mom]

I did send you my address, right? LOL

 

[ChowderMan]

forget the send bit - I've got a GPS, I'll be right over . .

most excellent looking stuff!

technically, beignet can be made from a yeast dough or a pate a choux.
the choux uses the eggs for leavening - it's probably what most folks think of as a beignet - or in different forms - in deep fried terms funnel cake, crullers, cream puffs, eclairs, etc. can also be baked or boiled.

yeast dough beignets are essentially a classic yeast doughnut without the hole - the french call them Berlin doughnuts - which relates to JFK's famous "ich bin ein Berliner!" line. usually filled with 'more goodies'

the pate a choux variety are often more "free form" - either spoon dropped or piped - vs. rolled / cut yeast types - but heck, it gets different everywhere real fast.

 

[QSis]

Those look wonderful, Rob! Great job!

Love the name of the dish! LOL!

Lee