Nun’s Puffs

1. Light & Fluffy : The choux pastry creates a perfectly airy shell that’s crisp on the outside and hollow inside.
2. Sweet & Sticky : The honey glaze adds a glossy, decadent finish that’s hard to resist.
3. Customizable : Fill them with whipped cream, pastry cream, or even ice cream for variety.
4. Impressive Presentation : These elegant treats look like they came from a French patisserie but are surprisingly simple to make.
5. Kid-Friendly : Even picky eaters will adore these sweet, pillowy puffs.

Ingredients You’ll Need

For the Choux Pastry:

• 1/2 cup water
• 1/2 cup milk
• 1/2 cup unsalted butter , cut into small pieces
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs , room temperature

For the Filling:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Honey Glaze:

• 1/2 cup honey
• 2 tbsp water
• Optional : A pinch of cinnamon or a splash of vanilla extract for extra flavor

Step-by-Step Instructions

Step 1: Make the Choux Pastry

1. Preheat your oven to 400°F (200°C) . Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture comes to a boil.
3. Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a smooth ball.
4. Return the pan to low heat and cook the dough for 1–2 minutes , stirring constantly, to dry it out slightly. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. 1. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and thick enough to hold its shape when piped.

   Step 3: Pipe and Bake

   1. Transfer the dough to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped). Pipe small mounds (about 1–1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
   2. Use a damp fingertip to gently smooth any peaks on the tops of the puffs.
   3. Bake for 20–25 minutes , or until the puffs are golden brown, puffed, and crisp. Avoid opening the oven door while baking to prevent them from collapsing.
   4. Once baked, turn off the oven, crack the door slightly, and let the puffs dry in the warm oven for 5–10 minutes to ensure they stay crisp.

   Step 4: Make the Filling

   1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Transfer to a piping bag fitted with a small round or star tip.

   Step 5: Assemble the Puffs

   1. Slice the cooled puffs in half horizontally. Pipe a generous dollop of whipped cream (or pastry cream) onto the bottom halves, then place the tops back on.

   Step 6: Make the Honey Glaze

   1. In a small saucepan, combine the honey and water. Heat over low heat until warm and slightly thinned, about 2–3 minutes. Stir in cinnamon or vanilla if desired.
   2. Drizzle the warm honey glaze generously over the assembled puffs.

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   Why This Recipe Works

   • Choux Pastry Magic : The high moisture content in the dough creates steam during baking, which causes the puffs to rise and become hollow inside.
   • Honey Glaze Perfection : The sticky-sweet glaze adds a beautiful shine and complements the creamy filling.
   • Simple Ingredients : Everyday pantry staples come together to create something extraordinary.

   Enjoy.