When I was an engaged young woman, I knew that I would soon be cooking for my own family. I bought myself a thick hard cover notebook and spent many hours browsing through my Mom’s hand written recipes, rewriting them into my own notebook. I felt so happy with anticipation and also proud to think that soon I would be a homemaker myself.
The very first cookbook that I bought for myself was a bridal edition New Cook Book of Better Home and Gardens. I found it on one of my many trips to Barnes and Noble. I was looking for a good comprehensive book with all kinds of basic recipes, starting from pancakes, and covering all the bases- salads, sides, entrees, desserts, etc. I also really appreciated all the tips in the book too.
I vividly remember my first few months as a married woman. I loved planning my menu, getting dinner cooked and then waiting eagerly for my wonderful husband to come home from work. I even made sure to put on a cute outfit, do my makeup and fix my hair:). There was something so special about that time.
One day, as I was looking for a new dessert to try, I stumbled upon a recipe for Nun’s Puffs. The name itself was intriguing enough, and I loved how simple it was to prepare with only 4 ingredients. I’ve been making Nun’s Puffs ever since. If you open my cookbook, it will automatically open to that recipe, because the binding is permanently creased there. That’s how much I love this recipe. It is basically a pate choux dough, (the same one used for cream puffs and eclairs) except it’s made with milk instead of water. The texture really reminds me of a popover or a Dutch baby pancake, crisp on the outside and the inside tastes like a crepe.
1 stick butter (1/2 cup)
1 cup milk
3/4 cup flour
sugar, for sprinkling the puffs
Preheat the oven to 375 degrees Fahrenheit. Grease a regular size muffin pan with oil, on the inside and on the rim.
In a medium saucepan, melt the butter. Add the milk and bring to a low boil. Add the flour all at once and stir vigorously with a wooden spoon, keeping the saucepan on low heat, until the dough comes together in a ball that stays together. Cool for 5 minutes. Add the eggs, one at a time, using a wooden spoon, until each egg is evenly mixed in. At first, the dough will separate into chunks, but then will become smooth.
Divide the dough evenly among the prepared muffin cups. Sprinkle each puff with sugar. Bake in the preheated oven for about 30 minutes, until puffy and golden brown. Serve with a drizzle of honey.
Author: Olga's Flavor Factory
Recipe type: Sweets
Serves: 12 puffs
- 1 stick butter (1/2 cup)
- 1 cup milk
- ¾ cup flour
- 4 eggs
- sugar, for sprinkling the puffs
- honey, optional
- Preheat the oven to 375 degrees Fahrenheit. Grease a regular size muffin pan with oil, on the inside and on the rim.
- In a medium saucepan, melt the butter. Add the milk and bring to a low boil.
- Add the flour all at once and stir vigorously with a wooden spoon, keeping the saucepan on low heat, until the dough comes together in a ball that stays together.
- Cool for 5 minutes.
- Add the eggs, one at a time, using a wooden spoon, until each egg is evenly mixed in. At first, the dough will separate into chunks, but then will become smooth.
- Divide the dough evenly among the prepared muffin cups. Sprinkle each puff with sugar.
- Bake in the preheated oven for about 30 minutes, until puffy and golden brown.
- Serve with a drizzle of honey.
Wow. Can’t wait to try this. Thank you Olga for this and all your other recipes.
I want to make this for breakfast and dip them into cherry jam. Looks so good!
What a great idea, Mom’s Dish. I want to do it to, next time I make them.
Wow.. these look so light and airy! Looks like a muffin, tastes like a puff? I’m in 🙂 Never heard of these before!! But definitely will be trying; especially love that the ingredients are stuff I always have, anyway. Thanks Olga!
I love that about them too, Julia. It’s always a good option when you want to make something sweet that really easy and I usually have all the ingredients on hand too.
I ended up making them last night & they turned out delicious 😀 1 only left today. My kids had them with jam and Nutella, my hubby with just butter. Thank you!
Great sides, Julia! I’m sure they were all delicious combinations. Thanks for taking the time to write.
These look great! Have you tried filling them with cream?
You can certainly fill them, Tina. I prefer to eat them plain and if I want something with filling, I prefer to make cream puffs.
Could you please let me know in gr as how much is a stick of butter as here in the UK we have butter packed in 250 gr package.
Many thanks and looking forward to cooking them.
Each stick of butter is approximately 100 grams, or 1/2 a cup, as I wrote in the ingredient list. I hope you will enjoy them:).
You’ve been doing them a long time and only chose now to share with us? I’m sure I’ll be making them tonight, and sprinkle them with sugar and cinnamon, I can’t wait to bite into those.
I know, right? I hope you like them, Oksana.
Yum, can’t wait to try!
Simplicity at its finest!!
They are so good!! My kids loved them!! I love when they tell me ” mama you are the best cook” All because of your recipes. Thank you Olga so very much!!
That is so sweet, Olita! I can certainly relate to that. You just made my day:).
Thank you, Valentin!
I love simplicity in almost everything, especially food.
Wow Olga! This recipe sounds/looking amazing. Love it & a lot of your other recipes:) May God continue to Bless you & help you with all that you are doing! You are an inspiration to many ppl:)
That is sweet, Nata! I appreciate it.
Just made these today and as usual, your recipes do not disappoint. I halved the recipe and had to add a little more flour for the dough to form a ball. As they were baking, the outside was already cooking too fast while the inside was raw. I would just lower the heat for the remainder 10 minutes next time. Otherwise, it was so good and not too sweet. I topped it with jam and Nutella. Delicious! 🙂
Jam and Nutella sound like great additions, Yana. Thanks for taking the time to write.
They look like a dessert my mother made long ago that were filled with sweetened whipped cream AI am also wondering like Aline previously asked, how much is in a stick of butter? I’m from Canada and our butter is sold in one pound (454 gram) bricks.
1 stick of butter is approximately 100 grams, or 1/2 a cup.
These look delightful! Cannot wait to try them out 🙂
Dear Olga. Made these yesterday and they turned out delicious. I love love love your blog. You make cooking so much more approachable for someone like me who is not a confident cook (and all this cooking makes my husband shoot which is always a plus 🙂
In one of the comments you mentioned cream puffs. Do you have a cream puff recipe on the blog? I couldn’t find it,
Thank you, Shura
Makes my husband happy : ) hahaha, I am not sure how happy autocorrected to shoot!
That autocorrect! It sure comes up with some weird phrases and words sometimes.
Thank you so much for taking the time to write. You have no idea how much it means to me to hear such awesome feedback. I’m so happy that my blog is helpful.
I don’t have a recipe for cream puffs posted here, but I definitely should. We love them in our family. It’s on my to-do list:).
these look great!
Thank you, Dina.
These are delicious Olga!!!! Thank you so so much for sharing this recipe!!!!
I made these puffs this morning!! Sooo good. My girls loved them. I will be making these AGAIN AND AGAIN. Thank you Olga!!!
That’s awesome, Alice! I’m so glad you and your girls enjoyed them.
I made these puffs last Saturday. Just WOW. 🙂 and so easy to make. Everyone one in my family loved them.
Thank you Olga for this great recipe and all other recipes too.
That’s wonderful, Yelena! So happy to hear that the Nun’s Puffs were a big hit.
I made these puffs last Saturday. Just WOW. 🙂 and so easy to make. Everyone in my family loved them.
Thank you Olga for this great recipe and all other recipes too.
I am not much of a baker usually, but these puffs grabbed my attention and I had to try making them. I did struggle a bit trying to convert the ingredient amounts into something comprehensible for myself, but I think the trouble was worth it- the puffs turned out really good 😀 Thank you for sharing this idea and recipe! I will definetly make them again 🙂
Yay! So glad you liked them, Annika. This is one of my favorite recipes.
Try them savory with bacon…yum.
these were great and my kids loved them with a side of raspberry jam…. Have you tried freezing them or preparing day ahead and refrigerating? Wondering how they will hold up? Thanks!
Yum! Strawberry jam sounds like a great addition. I have never tried freezing them, so I’m not sure how that would work.
Hi!! I’ve had my eye on these since I found this recipe. Do you think einkorn flour will work well?
I’ve never used that flour, Zeena, so I can’t guarantee that it will work out.
This is a quick, easy and tasty recipe!! Thank you Olga for this awesome recipe!! 🙂
Olga, wondering if you have any suggestions for this… Mine turned out fabulous, but deflated the minute I pulled them out of the oven…
It’s normal for them to deflate a bit as soon as they hit the cooler air, Charissa. They should still have lots of lift, but deflate a little. Since there isn’t any leavening agent in the dough (yeast, baking powder or baking soda), the only things helping the puffs rise are the eggs and air. That’s why they deflate when out of the oven and away from the hot air that puffs them up.
Hi! Can these be made with almond or coconut flour for a low carb option? Thanks!
I have never tried it, so I would not recommend it.
Do you think this would work with a gluten free four possibly?
I have never tried it, Anna.
Hi, instead of sugar on top, would it puff up if I add jam or nutella?
I have never tried it myself, Veronika. I think it should work out too. Let me know if you try it:).
These came out fantastic!! Going into my notebook of recipes! My picky eater ate two! I topped them with forest fruit jam!!
Thank you for a delicious recipe that my family will enjoy for years to come!!
I’m so happy you enjoyed them, Diane:). Thank you for taking the time to write.
Are these similar to Yorkshire pudding?
Yes, very similar. It’s the same kind of dough. Pate choux.
They look yummy. Now I know what we are having for desert tonight.
I hope you enjoy them, Lily:).
They look yummy. Now I know what we are having for desert tonight. Thank you.
If you fill the puffs will they deflate like a balloon?
I haven’t tried filling them, but I imagine it will be fine. You are welcome to try. Fill them after they are baked though.
Hi Olga, I was so excited to try these today so I made these earlier today, but they turned out not as airy as I was expecting (a little raw on the inside). Does the flour you use matter?
They are not meant to be airy like cream puffs, it’s a different consistency. If they were raw, then you just need to cook them a little bit longer.