Choux Fritters with Orange Cream Filling (Les pets de nonnes)

Nun’s Farts?

I think I’ve gotten pretty good at making choux pastry- the kind of puffy dough used in French profiteroles and éclairs. I have always preferred baking my Pâte à choux, enjoying watching the airy balls gradually puff up in the oven.

However, all that changed when I saw a demonstration at the Paris Cordon Bleu school, where the chef fried the choux pastry instead of baking it, making airy puff balls filled with orange cream and dusted with powdered sugar. As we culinary students gathered around the chef’s table to have a taste of these ‘fritters’, we were amazed at how delicious this dessert was!

However, as I recently resurrected this recipe from my LCB notes, I noticed something interesting- the recipe was titled Les Pets de nonnes- which means Nun’s Farts in English! How strange, I thought. I don’t remember the chef saying anything about ‘nun’s farts’ when he demonstrated this recipe. In fact, the English translation on the recipe sheet called this dessert ‘Choux fritters’ and made no reference to any rude bodily functions! Maybe they were embarrassed about the meaning of the title?

This dessert is particularly popular in France’s Loire Valley and presumably originated in the Marmoutier Abbey in Touraine. Here,  legend has it that a group of nuns was busy preparing a meal for the impending visit of a local Archbishop. One nun was so excited that she farted and accidentally dropped a dollop of choux pastry into some hot oil!

Farting or not, you’ll definitely want to try this recipe! Traditionally, these fritters are made in the shape of small round balls, however I have decided to make them look a little more elegant, shaping them like a doughnut with a hole in the middle. So, if you prefer to save time and effort, you can revert to the simple ‘ball method.’

Although the dough is fried, you can get away with using between 2-3 inches of oil in a deep fry pan or wok- you won’t need a deep fryer!

The Method (see printable recipe below):

First, you make the choux pastry: heat the water and butter in a pan, then add the dry ingredients (flour, sugar, salt and baking powder) all in one go into the pan. Stir until the dough falls away from the sides of the pan. Gradually stir in three eggs (one at a time) until the mixture is smooth and elastic- add a bit more egg if too dry. Place in fridge while making the orange cream. (See my post on Profiteroles for more information on making choux pastry).

After adding the eggs, the dough should be smooth and elastic- not runny.

Next, make the Orange Cream Filling: whisk together the eggs and sugar in a saucepan, add the orange juice, zest and cornstarch (or white corn flour), stir until thickened. Whisk in the butter to finish; strain through a fine strainer (note: this sauce is so good you’ll have to restrain yourself from wolfing it down before filling your fritters)!

Cut out several 4-inch squares of baking paper. Brush one side of the square with oil, then pipe a double-layered circle of dough on top- around 2.5 inches wide.

Heat 2-3 inches of oil in a deep fry pan or wok. Drop several pieces of parchment paper (holding the dough) into the oil. The paper will automatically fall away from the dough- remove it using tongs. Cook one side of the dough until golden (about one minute or less), then flip over and cook the second side. Let drain on kitchen paper.

Alternatively, you could just drop a small round ball of dough into the oil for a simpler version.

Slice each fritter in half, then fill with the Orange Cream, dust with powdered sugar and top with a cherry. Close your eyes and enjoy!