Okay, real talk — if you’ve never had a Nun’s Puff before, you’re in for a treat. And if you have had one? Well, you already know these things are straight-up magic. Light, golden, puffy clouds of goodness that somehow land somewhere between a cream puff and a popover… but easier.
Honestly, the first time I made these, I didn’t expect much. The name alone — nun’s puffs — kinda sounds like something you’d find in a 100-year-old cookbook in your grandma’s basement. But once they came outta the oven? Game over. Flaky, eggy, buttery bites that melt in your mouth and make you wonder how the heck only six ingredients turned into that.
So, grab your muffin tin, because we’re about to whip up something crazy good — and way simpler than you’d think.
What Are Nun’s Puffs, Anyway?
So here’s the scoop: Nun’s Puffs (also called “pets de nonne” in French — which loosely translates to, um, “nun’s farts”… yeah, I know 😅) have been around for centuries. Basically, they’re made from a choux-style dough — the same base used in cream puffs or eclairs — but baked in muffin tins instead of piped out.
No cream filling, no fancy technique, no fuss. Just simple pantry stuff coming together in the best way.
They puff up like little soufflés, turn golden and crisp on top, and are all tender and hollow inside. You can go sweet or savory with ’em — but today, we’re going with the classic: buttery, slightly sweet, and ready for a drizzle of honey or dusting of powdered sugar. (Or both. No judgment here.)
Ingredients You’ll Need
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