Pets de Nonnes (French Choux Fritters)

Pets de Nonnes (French Choux Fritters)

Thermomix recipe: Pets de Nonnes (French Choux Fritters). Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Place 250 ml water, 50 g butter, 40 g granulated sugar, and 2 g salt into the Thermomix bowl. Heat for 5 min / 100°C / Speed 1.
  2. Add 150 g plain flour to the bowl. Mix for 20 sec / Speed 4.
  3. Cook the dough for 3 min / 90°C / Speed 2 (Reverse) to dry it out. The dough should form a ball and detach from the sides of the bowl. Pause and scrape down the sides if needed.
  4. Allow the dough to cool in the bowl for 5 minutes with the lid off, or transfer to another bowl to cool slightly. This prevents the eggs from scrambling.
  5. With the Thermomix running at Speed 4, add the 3 eggs one by one through the lid opening, waiting 30 seconds between each addition. Continue mixing for 1 minute after the last egg is added, or until the dough is smooth and glossy.
  6. Add 1 tbsp rum and 1 tsp orange blossom water (if using). Mix for 10 sec / Speed 3.
  7. Transfer the choux pastry dough to a piping bag or a bowl. Set aside.
  8. In a deep pot or deep fryer, heat 500 ml sunflower or arachide oil to 170-180°C (340-350°F).
  9. Using two teaspoons or a small ice cream scoop, drop walnut-sized pieces of dough into the hot oil. Do not overcrowd the pot.
  10. Fry the 'pets de nonnes' for 3-5 minutes, turning occasionally, until they are golden brown and puffed. They should turn themselves over in the oil. Adjust heat to prevent burning.
  11. Remove the fried 'pets de nonnes' with a slotted spoon and drain them on a plate lined with paper towels.
  12. While still warm, dust generously with 50 g icing sugar before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.