Nun’s Puffs

Why You’ll Love This Recipe

Nun’s Puffs are light, airy pastries with a crisp, golden exterior and a tender, custard-like interior. Made from a simple choux pastry and cooked in butter and sugar, these delightful treats puff up dramatically in the oven, creating a texture that’s both ethereal and rich. They’re easy to make and perfect for breakfast, brunch, or an elegant tea-time snack.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter
milk
all-purpose flour
eggs
granulated sugar
vanilla extract (optional)
ground cinnamon (optional)

directions

Preheat your oven to 375°F (190°C) and generously grease a muffin tin.

In a saucepan over medium heat, melt the butter with the milk. Bring to a boil.

Once boiling, remove from heat and quickly stir in all the flour at once until a dough forms and pulls away from the sides of the pan.

Let the dough cool slightly for 5–10 minutes.

Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.

Stir in vanilla extract if using.

Spoon the batter into the prepared muffin tin, filling each cup about halfway.

Sprinkle tops with granulated sugar and a dash of cinnamon if desired.

Bake for 30–35 minutes until the puffs are golden and have risen dramatically.

Let cool slightly before serving.

Servings and timing

This recipe yields approximately 12 puffs.
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Cooling time: 10 minutes
Total time: about 1 hour

Variations

Add lemon zest for a citrusy note.
Fill with pastry cream or whipped cream after baking for a decadent touch.
Dust with powdered sugar instead of cinnamon for a classic finish.
Serve with fruit preserves or honey for added sweetness.

storage/reheating

Store in an airtight container at room temperature for up to 2 days.
Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispiness.
Best enjoyed fresh, as they lose texture when refrigerated or frozen.

FAQs

Why are they called Nun’s Puffs?
The name likely comes from their airy, light texture—said to be as delicate as a nun’s whisper.

Why didn’t my puffs rise?
Ensure the dough is thick and eggs are beaten in thoroughly. The oven must be fully preheated.

Can I make them ahead of time?
Yes, but they are best eaten fresh. Reheat briefly before serving.

Can I use margarine instead of butter?
Yes, but butter gives a richer flavor.

Can I reduce the sugar?
Yes, though the sugar creates a delicious caramelized crust.

Are Nun’s Puffs sweet or savory?
They’re mildly sweet, but can be adjusted to taste.

Can I bake them on a sheet instead of a muffin tin?
Yes, but they may spread more and rise less dramatically.

Do I need to prick them to release steam?
Not necessary, as they’re meant to have a hollow, airy center.

Can I add fillings before baking?
No, add fillings like cream or jam after baking and cooling.

Are these similar to cream puffs?
They use a similar choux pastry but are baked with sugar for a crisp, caramelized texture.

Conclusion

Nun’s Puffs are a unique pastry with a charming name and irresistible texture. Light, airy, and slightly sweet, they offer a satisfying bite without being heavy. Whether served plain or dressed up with toppings and fillings, they’re a delightful addition to any baking repertoire.

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