Nun’s Puffs Recipe: Buttery, Golden, and Surprisingly Simple

Question 1

Why are they called nun's puffs?

Accepted Answer

The name “nun’s puffs” comes from a whimsical French phrase, pets de nonne, which literally translates to “nun’s farts.” While that might sound odd today, it was a lighthearted name for airy, hollow pastries enjoyed in French convent kitchens. The recipe later evolved and became popular in American home baking. This modern nun’s puffs recipe keeps the humor in the name but focuses on flavor and simplicity.

Question 2

What is the common problem in making cream puffs?

Accepted Answer

The most common issue is deflation, cream puffs that rise but then collapse. This is usually caused by opening the oven too early or underbaking. Since nun’s puffs are closely related in technique, the same mistakes can apply. That’s why in this nun’s puffs recipe, we bake until deep golden and never open the oven door mid-bake.

Question 3

Should you refrigerate cream puffs?

Accepted Answer

If they’re filled with cream or custard, then yes, refrigeration is necessary. But for unfilled puffs like those in this nun’s puffs recipe, refrigeration can ruin the texture. They store better at room temperature or frozen and reheated as needed.

Question 4

How do you keep cream puffs from getting soggy?

Accepted Answer

Always let them cool completely before storing. For both cream puffs and this nun’s puffs recipe, store them in a dry, uncovered environment short-term. Long-term? Freeze and reheat in the oven to revive crispness. Avoid plastic wrap or sealed containers unless using a dry layer like parchment.

Question 5

Why do my cream puffs go flat when I take them out of the oven?

Accepted Answer

It likely means they weren’t fully baked. The outer shell needs to set completely to hold shape. In this nun’s puffs recipe, baking until a rich golden brown ensures the puffs keep their structure after cooling. Also, avoid under-mixing or rushing the cooking of the dough base.

Question 6

What is the best flour for choux pastry?

Accepted Answer

All-purpose flour is your best friend here. It has the ideal protein content to provide structure without creating a heavy dough. That’s exactly why this nun’s puffs recipe recommends it, it delivers consistent puff and a beautiful, tender finish.

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