Discover this recipe for “Pet de Nonne” for Mardi Gras\u2014a light and airy fried choux pastry that elevates the traditional doughnut experience. This recipe makes about twenty doughnuts.<\/p>\n
Easy<\/p>\n
15 minutes<\/p>\n
10 minutes<\/p>\n
25 minutes<\/p>\n
Approximately 400 kcal per 100 grams<\/p>\n
Serves 4<\/p>\n
For 4 People:<\/p>\n
– Milk: 250 ml
\n– Sugar: 45 grams
\n– Vanilla sugar: 5 grams
\n– Butter: 60 grams
\n– Flour: 150 grams
\n– Eggs: 2
\n– Frying oil: as needed
\n– Powdered sugar: as needed<\/p>\n
In a saucepan, heat the milk along with the sugar and the vanilla sugar. Add the butter cut into pieces and heat until the butter is completely melted. Once the butter has melted, take the pan off the heat and add the flour all at once. Gently mix to incorporate the flour and then return to the heat for a few minutes. Stir vigorously to dry out the dough.<\/p>\n
Transfer the dough into a mixing bowl. Add the eggs one at a time, vigorously mixing between each addition until the dough becomes smooth.<\/p>\n
Heat the oil to 170\u00b0C (340\u00b0F). Using an ice cream scoop or a tablespoon, drop small balls of dough into the oil. Cook the “Pets de Nonne” in batches of five (or more or less depending on the size of your pan) for about 10 minutes, turning them regularly until they achieve a caramel color. The oil temperature should be maintained between 155\u00b0C and 160\u00b0C (311\u00b0F to 320\u00b0F) to ensure the dough cooks thoroughly without over-browning.<\/p>\n
Drain the fried doughnuts on paper towels and then roll them in powdered sugar or caster sugar to coat.<\/p>\n
Enjoy your light and delicious “Pets de Nonne,” perfect for celebrating Mardi Gras or any festive occasion!<\/p>\n\n\n