Nun's Puffs
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These delicate rolls are close cousins of cream puffs because they use the same classic French choux paste method of combining flour with boiling water and beaten eggs into a sticky, paste-like dough. During baking, the eggs give the pastry its hallmark irregular-shaped domes. How these light, tender morsels were named is a mystery - but they are heavenly.
INGREDIENTS
1/2 cup butter
1 cup milk
3/4 cup all-purpose flour
4 eggs
1 tablespoon sugar
Cinnamon-sugar or honey, optionalGenerously grease twelve 2-1/2-inch muffin cups, covering the edge and around the top of each cup. In a 2-quart saucepan melt the butter. Add milk; bring to boiling. Add flour all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from the heat; cool slightly, about 5 minutes.
Add the eggs, 1 at a time, beating with a wooden spoon after each addition for 1 minute or until smooth. Fill the prepared muffin cups half full of dough; sprinkle with the sugar.
Bake puffs in a 375 degree oven about 40 minutes or until golden brown and puffy. Remove from pan.
* If desired, sprinkle with cinnamon-sugar mixture or serve with honey. Serve immediately.
Makes 12 puffs
NOTE - The puffs will fall slightly when removed from the oven.