Nun's Puffs Recipe

Nun's Puffs Recipe
While perusing Pinterest one day, I ran across a recipe called Nun’s Puffs that looked sort of like popovers and sort of like muffins. Most of us love homemade breakfast breads, and after making them (more than once because they are fabulous), I adapted them to my own method which saves time and turns out perfectly. The base of the recipe is simply choux paste, or cream puff dough, made with milk rather than water. I don’t like to be bothered with adding eggs in by hand, one at a time, so I transfer the dough to my mixer, using a K-hook, and let it run to cool the batter, then to incorporate the eggs. It works perfectly every time. Incidentally, if you are making cream puffs or éclairs, you can do the same thing and eliminate the work of adding the eggs by hand. Nun’s Puffs are slightly sweet, and are perfect for serving at brunch or breakfast.
””

12 Servings

1 cup milk
1/2 cup butter

1 cup flour
1/2 teaspoon salt

4 eggs

1/4 cup sugar

  1. Preheat oven to 375º.
  2. Spray a 12-cup standard muffin pan liberally with non-stick spray, making sure you also spray the top of the pan
  3. Measure the milk and butter into a small saucepan; turn the heat to medium and let the mixture slowly come to a boil.
  4. When the butter is melted and the mixture is boiling, add the flour and salt at once.
  5. Stir with a heat-proof spatula until there is a thin film at the bottom of the pan, there are no lumps of flour, and the mixture comes together without separating.
  6. Turn off the heat and transfer the mixture to a mixing bowl.
  7. Place the k-hook on the mixer (or, of using a hand mixer, you can use the regular mixing blades), and turn the mixer on to low speed to help cool it.
  8. Crack the eggs into a measuring cup and add the eggs to the butter mixture, one at a time, beating well until each is incorporated.
  9. When the mixture is smooth turn off the mixer.
  10. Scoop 1/4 cup portions of the dough into the prepared muffin pan; sprinkle each puff with 1 teaspoon sugar.
  11. Bake about 30 minutes, or until puffed and browned. Can be served with jam, honey, or butter.

Amount Per Serving
Calories 160 Calories from Fat 91
Percent Total Calories From: Fat 57% Protein 10% Carb. 33%
Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 94 mg
Sodium 206 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 4 g
Protein 4 g

Vitamin A 8% Vitamin C 0% Calcium 0% Iron 2%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.