Cooking Corner: Nun's Puffs

By Emily Fry

Nun’s Puffs

This is a delicious recipe and requires very little time and few ingredients to complete. The pastry is a pate-a-choux, which is the same pastry used to make cream puffs and éclairs. Make sure that you thoroughly cook the pastry until it is crisp and golden; undercooking even slightly will cause the puffs to collapse when you take them out of the oven. These taste best when drizzled with honey right after they have come out of the oven.


1/2 cup butter

1 cup milk

3/4 cup flour

4 eggs

1 tbsp sugar


1. Preheat oven to 375 F. Generously grease 12 muffin cups, including the edge and around the top of each cup; set aside.

2. Melt the butter in a medium saucepan. Add milk and bring to a boil.

3. Add flour all at once, stirring vigorously.

4. Cook and stir until mixture forms a ball that does not separate.  Remove from heat and cool for five minutes.

5. Add the eggs, one at a time, beating for one minute with a wooden spoon after each addition.

6. Divide dough evenly among prepared muffin cups, filling cups about 2/3 full; sprinkle with sugar.

7. Bake about 30 minutes or until golden brown and puffy.

8. Remove from pan and serve immediately.


Better Homes and Garden Cookbook

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