Monday, December 30, 2013

Pets des Nonnes

These are a tasty fritter commonly called nun's farts. They're called beignets in Louisiana. The recipe makes about 40.

6 tablespoons of butter
2 teaspoon sugar
1 pinch salt
1 teaspoon grated lemon rind
4 eggs
1 cup of flour
1 teaspoon vanilla
1 teaspoon rum or bourbon, dark;

Oil; for deep-frying
Sugar, confectioners

Put the butter, sugar, salt, and lemon rind together with 1 cup water in a saucepan and warm it all slowly to a boil. When the butter has completely melted, remove the pan from the heat. While the pan is heating, break each of the eggs into a separate custard cup or similar small dish and have these ready. When the pan is removed from the heat, add all the flour at once, stirring, first carefully, then, when the flour is absorbed, vigorously with a wooden spoon.

When you have a thick paste, turn the heat to medium high and put the pan back on it. Cook this mixture for 3 to 4 minutes, stirring constantly and scraping the sides and bottom, until the batter clings together in a solid mass, leaving the bottom and sides of the pan clean, and has a glossy appearance. Turn off the heat and remove the pan from the stove.

Beat in the vanilla, and the rum or bourbon if used, giving the batter a chance to cool a little. When it has done so, make a well in its center, pour in 1 egg, and beat this into the mass. When the booze is incorporated, beat in another egg and proceed until all the eggs are used. The resulting pastry should be flexible and soft, firm enough to hold its shape and not at all runny. Set it aside and let it rest for about 45 minutes, or for the duration of supper.

When ready to make the pets des nonnes, fill a deep skillet or deep-fat fryer about two-thirds full of oil and heat to 360 degrees.F (not too hot, or the exteriors will brown before the center is cooked). If you are using a deep-fat fryer, do not use the basket, but a slotted spoon or wire mesh skimmer instead. Drop the batter into the hot oil a teaspoonful at a time, dipping the spoon into the oil after each scoop. Don't overcrowd the pan, since they puff up to about four times their original size. Nudge them to roll over, so that they color evenly on all sides. When golden brown, drain on paper towels and sprinkle with confectioners' sugar. Serve hot.

The story of how these pastries got their name is that they were accidentally discovered in a French convent in earlier times. A young nun, working in the kitchen, accidentally farted and dropped the piece of dough she was handling into a pot of hot oil. The dough fried; and an old nun fished it out and tasted it. She found it delightful.

Ever since then these are referred to as 'nuns' farts, or pets des nonnes.


Anemone said...

Mmmmm! They sound delicious!

Bilbo said...

Do you deliver?

TexWisGirl said...

ha ha on the name!

Mike said...

Do they sell nuns farts in the grocery store?

The Mistress of the Dark said...

My grandma made these..they have a different Slavic name, but I can tell you when you make them, they disappear really fast!

Elvis Wearing a Bra on His Head said...

If a nun would fart, it figures that it would be blessed!

Cloudia said...

You in Nawlins, Honey? I'm sorry Treme is over......mmmmmmsugar!

Grand Crapaud said...

I remember those beignets from New Orleans. Outstanding!

Duckbutt said...

That's the real deal! Oh, to go to the Morning Call or the Café du Monde!