And for my next recipe in the Interesting Name series, we have Nun's Farts, or pets de nonnes- it definitely sounds better in French. They are basically deep fried choux paste, and are very light and airy, which I believe is where the name comes from.
These are also a type of beignets- you can get the yeasted version, which I blogged about last year, and the choux pastry type- both are good, the latter are much lighter. Both benefit from a good dusting of icing sugar.
I really enjoyed making these- there is something slightly mesmerising about dropping teaspoons of dough into hot oil, and watching them get bigger than a tennis ball- this is something to bear in mind when choosing your pan size! I only did 2-3 at once, as they grow so large- the photos below show the at the start and end of cooking.
Looking at various recipes, some had plain dough, others flavoured it. I decided to add lemon rind and a touch of rum, as recommended by this recipe. It was quite a subtle amount of flavouring, and I would be interested to play around with different flavourings for these.
I used the recipe linked above, but I didn't use a piping bag, instead just used a teaspoons. You don't get as smooth a finish as you would with a piping bag, but having a more uneven surface means you get parts of the pastry that stick out and crisp enticingly, which I think is a bonus. Plus you don't have to clean out a pastry bag.
These make a nice weekend breakfast.
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