{"id":23104,"date":"2016-03-24T19:27:46","date_gmt":"2016-03-24T18:27:46","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=23104"},"modified":"2017-10-24T15:51:43","modified_gmt":"2017-10-24T13:51:43","slug":"want-to-try-a-nuns-fart-no-really-theyre-delicious","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/want-to-try-a-nuns-fart-no-really-theyre-delicious\/","title":{"rendered":"Want to Try a Nun’s Fart? No Really – They’re Delicious!"},"content":{"rendered":"

Who doesn’t love a good French pastry? Even those who aren’t fans of sweets (they really do exist…) have to partake in these culinary treats while abroad to see what the big deal is. France is known for its pastries, but there are so much more than just les pains aux chocolat<\/strong> and les croissants<\/strong>. How about a nice nun’s fart?<\/p>\n

Yup. You read correctly. In my opinion, les pets de nonne<\/strong> is one of the most scrumptious delights the French culinary world has to offer. Butter, milk, flour, sugar, eggs, rum, and sometimes honey all mixed together to make a thick cross between dough and batter that is then fried. They can be enjoyed at room temperature or hot, but I personally prefer them hot. My mouth is watering just writing about it.<\/p>\n

So how do you make it, and more importantly, how did it get its goofy name?<\/p>\n

*****<\/p>\n

Il y a deux origines pour ce nom: la premi\u00e8re viendrait d\u2019une religieuse qui aurait nomm\u00e9 cette p\u00e2tisserie \u201cpaix de nonne\u201d parce qu\u2019elle aurait fait cadeau de la recette \u00e0 un couvent voisin pour assurer la paix. <\/strong><\/p>\n

Deuxi\u00e8me origine: Pendant la pr\u00e9paration d’un repas de la Saint Martin. Dans la cuisine de l\u2019Archev\u00eaque de Tours, une novice nomm\u00e9e Agnies bouscul\u00e9e par une s\u0153ur aurait laiss\u00e9 tomber une cuiller\u00e9e de p\u00e2te \u00e0 choux dans une marmite de graisse chaude. La p\u00e2te dans l\u2019huile fit un bruit \u00e9trange et sonore, rythm\u00e9, prolong\u00e9, semblable \u00e0 un g\u00e9missement d’orgue qui frappa de stupeur l’oreille indign\u00e9e des bonnes s\u0153urs. <\/strong><\/p>\n

There are two origins for this name: the first comes from a nun who named this pastry “Nun’s Peace” [pet and paix are pronounced the same way<\/em>] because she offered the recipe to a neighboring convent to insure peace.<\/p>\n

Second origin: During meal preparation for Saint Martin. In the Archbishop of Tours’s kitchen, a cooking novice named Agnies was bumped into by another nun and dropped a spoonful of the choux pastry dough into a pot of hot oil. When the dough was in the oil, it made a strange and loud sound – it was rhythmic and extended and similar to the moan of a church organ which shocked the offended ears of the nuns.<\/p>\n

*****<\/p>\n

Want to recreate this offensive sound in your own kitchen? Me too, but unfortunately, it doesn’t seem to make that sound when the dough is dropped in the oil. Doesn’t hurt to keep trying though:<\/p>\n

Ingr\u00e9dients:<\/strong>
\n 20 cl d’eau<\/strong>
\n 125g de farine<\/strong>
\n 80g de beurre<\/strong>
\n 4 \u0153ufs<\/strong>
\n 1 sachet de sucre vanill\u00e9<\/strong>
\n \u00bd c \u00e0 c de sel<\/strong>
\n 2 c \u00e0 s de rhum brun<\/strong>
\n Sucre glace<\/strong><\/p>\n

 <\/p>\n

    \n
  1. Ajouter l’eau, le beurre, le sel et le sachet de sucre vanill\u00e9 dans une casserole. Garder sur le feu jusqu’\u00e0 ce que le beurre fonde.<\/strong><\/li>\n
  2. Retirer la casserole du feu et ajouter la farine.<\/strong><\/li>\n
  3. M\u00e9langer bien avec une cuill\u00e8re en bois. Une fois homog\u00e8ne, verser la p\u00e2te dans un saladier en verre.<\/strong><\/li>\n
  4. Ajouter les \u0153ufs un par un tout en battant fortement.<\/strong><\/li>\n
  5. Ajouter les 2 c \u00e0 soupe de rhum pour parfumer la p\u00e2te et incorporer-les bien.<\/strong><\/li>\n
  6. Faire chauffer la friture et y mettre la p\u00e2te par boules grosses comme des noix. Vous pouvez faire cela \u00e0 l’aide de 2 fourchettes ou avec une poche \u00e0 d\u00e9cor et des ciseaux.<\/strong><\/li>\n
  7. Arr\u00eater la cuisson lorsqu’ils sont dor\u00e9s et les \u00e9goutter sur du sopalin.<\/strong><\/li>\n
  8. Saupoudrer les pets avec du sucre glace.<\/strong><\/li>\n<\/ol>\n

    *****<\/p>\n

    Ingredients:
    \n0.85 cups of water
    \n1 cup of flour
    \n\u2153 cup of butter
    \n1 tbsp of vanilla-scented sugar*
    \n\u00bd tsp of salt
    \n2 tbsp of dark rum
    \nPowdered sugar
    \n* This is a common ingredient in French pastries, but it’s not easy to come by in anglophone stores. You can order packets on Amazon, or you can mix 8 grams of sugar and a teaspoon of vanilla extract for a similar result.<\/em><\/p>\n

     <\/p>\n

      \n
    1. Add the water, butter, salt and sugar to a saucepan and bring to a boil.<\/li>\n
    2. Remove pan from the heat and add the flour.<\/li>\n
    3. Mix the flour and melted ingredients. Once you have a mixture between a dough and a batter, transfer to a glass bowl.<\/li>\n
    4. Beat the eggs in one by one.<\/li>\n
    5. Add the 2 tbsp or rum to flavor the dough.<\/li>\n
    6. Make sure your oil is hot and add the dough in balls the size of walnuts. You can do with either 2 forks or with a pastry bag and some scissors.<\/li>\n
    7. Remove the balls once they’re golden and place them on a paper towel to absorb excess oil.<\/li>\n
    8. Sprinkle the puffs with powdered sugar.<\/li>\n<\/ol>\n

       <\/p>\n

      Bon app\u00e9tit !<\/p>\n","protected":false},"excerpt":{"rendered":"

      Who doesn’t love a good French pastry? Even those who aren’t fans of sweets (they really do exist…) have to partake in these culinary treats while abroad to see what the big deal is. France is known for its pastries, but there are so much more than just les pains aux chocolat and les croissants…<\/p>\n

      Continue Reading<\/a><\/p>","protected":false},"author":125,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,13],"tags":[249941,408416,6410,13076],"class_list":["post-23104","post","type-post","status-publish","hentry","category-culture","category-vocabulary","tag-la-pate","tag-les-recettes","tag-pastries","tag-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/23104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/users\/125"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/comments?post=23104"}],"version-history":[{"count":1,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/23104\/revisions"}],"predecessor-version":[{"id":28926,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/23104\/revisions\/28926"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=23104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=23104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=23104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}