Okay, real talk — if you’ve never had a Nun’s Puff before, you’re in for a treat. And if you have had one? Well, you already know these things are straight-up magic. Light, golden, puffy clouds of goodness that somehow land somewhere between a cream puff and a popover… but easier.
Honestly, the first time I made these, I didn’t expect much. The name alone — nun’s puffs — kinda sounds like something you’d find in a 100-year-old cookbook in your grandma’s basement. But once they came outta the oven? Game over. Flaky, eggy, buttery bites that melt in your mouth and make you wonder how the heck only six ingredients turned into that.
So, grab your muffin tin, because we’re about to whip up something crazy good — and way simpler than you’d think.
What Are Nun’s Puffs, Anyway?
So here’s the scoop: Nun’s Puffs (also called “pets de nonne” in French — which loosely translates to, um, “nun’s farts”… yeah, I know 😅) have been around for centuries. Basically, they’re made from a choux-style dough — the same base used in cream puffs or eclairs — but baked in muffin tins instead of piped out.
No cream filling, no fancy technique, no fuss. Just simple pantry stuff coming together in the best way.
They puff up like little soufflés, turn golden and crisp on top, and are all tender and hollow inside. You can go sweet or savory with ’em — but today, we’re going with the classic: buttery, slightly sweet, and ready for a drizzle of honey or dusting of powdered sugar. (Or both. No judgment here.)
Ingredients You’ll Need
Everything in this recipe is probably already in your kitchen. Like, you could probably make these right now without a grocery run — and that’s part of what makes them so dang lovable.
Here’s the lineup:
- 1 stick unsalted butter (½ cup) 🧈
- 1 cup whole milk 🥛
- ¾ cup all-purpose flour 🍞
- 3 large eggs 🥚
- 1 tablespoon sugar (totally optional — but adds a nice hint of sweetness)
- Pinch of salt 🧂
- Honey or powdered sugar for serving 🍯
That’s it. Nothing fancy, nothing expensive. Just basics doing what they do best.
Step-by-Step: How to Make Nun’s Puffs
These come together fast — and they bake up even faster. Just follow the steps below and you’ll have a warm batch in under 45 minutes start to finish.
1. Preheat and Prep
Start by preheating your oven to 375°F (190°C).
Then grease your muffin tin generously — and I mean really go for it. These babies puff up big-time and can stick if you’re stingy with the butter or spray. No one wants that.
2. Make the Hot Milk Mixture
Grab a saucepan and set it over medium heat. Add the butter and milk and let it come just to a boil.
Once it starts bubbling, take it off the heat right away. You don’t want it rolling like crazy — just a nice gentle boil.
3. Add the Flour and Salt
Now comes the fun part. Dump in the flour and a pinch of salt all at once, then stir like crazy. You’re gonna get a thick, smooth dough that pulls away from the sides of the pan — almost like mashed potatoes or play dough. That’s what you want.
4. Cool It Down (Just a Bit)
Let that dough sit for 5 minutes or so. Not too long, just enough so it doesn’t cook the eggs when you add them. If it’s still hot to the touch, give it another minute or two.
5. Beat In the Eggs
Here’s where the puff magic happens. Add the eggs one at a time, beating well after each one.
You can use a stand mixer, hand mixer, or just a spoon and some good old elbow grease. Either way, by the end, you should have a smooth, glossy batter that’s somewhere between thick cake batter and soft dough.
Optional: Stir in 1 tablespoon sugar if you want a little sweetness in the base. Totally up to you — I like mine with sugar if I’m topping with powdered sugar or honey later.
6. Fill and Bake
Spoon the batter into the muffin cups, filling each one about halfway full. Trust me — they puff a lot.
Pop that tray into the oven and bake for 30 to 35 minutes. Don’t open the door early — they need that heat to rise properly!
When they’re golden brown and puffed to the sky, they’re ready.
7. Serve ‘Em Up Warm
Pull them out, let them cool for 5 minutes, and get ready to eat! You can:
- Dust them with powdered sugar
- Drizzle with honey
- Slather on jam or jelly
- Or honestly, just eat them plain. They’re that good.
Pro tip: These are best eaten fresh and warm. But if you’ve got leftovers (which, let’s be real, won’t happen), you can pop them back in the oven at 300°F for 5-10 minutes to crisp them back up.
Why You’ll Fall In Love With Nun’s Puffs
I mean, what’s not to love?
- Super simple ingredients
- No fancy tools
- One bowl, one pan
- Ready in under an hour
- So dang fluffy and buttery
These are perfect for Sunday brunch, a cozy breakfast-for-dinner night, or when you just want something sweet without the sugar crash.
They’re also great conversation starters — I made a batch for my in-laws and now they request “those weird puff things” every time they visit. 😂
Extra Tips for Perfect Puffs
Let me throw in a few little hacks I’ve picked up along the way:
- Don’t underbake — they need the full bake time to set up inside and not collapse.
- Stick with whole milk — skim or plant milks don’t puff quite the same.
- Grease every nook of your muffin tin — seriously, go overboard with the butter or spray.
- Eat ’em fresh — they deflate a little as they cool, so serve warm for max puffiness.
Final Thoughts
Nun’s Puffs might sound old-school, but they’re one of those “how did I not know about this sooner?” kind of recipes. Light, rich, golden, and way easier than they look — it’s the kind of thing you can make on a lazy Saturday and still impress the heck outta whoever walks into your kitchen.
So go ahead. Try ’em. And if you do, come back and tell me how they turned out — or better yet, tag me in your photos (because I live for that stuff).
Until then, keep that butter soft and those ovens hot. 🍴💛
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