Delicious Recipe Rum and Orange-Scented Beignets for Dessert
©Francois de Melogue Dessert · François de Mélogue · Pastries · Provencal Recipes · TasteWhile I cannot promise that these feather-light beignets are low-calorie, they are delicious. A traditional French recipe for rum and orange-scented beignets that most likely got their nickname pets de nonne (literally “nun’s farts”) from a slight bastardization of the earlier term paix-de-nonne (“nun’s peace”). They are delicious dipped in a rich, homemade hot chocolate.
Nun's Farts, "Pets de nonne" (Rum and Orange-Scented Beignet)
These light desserts most likely got their name from "paix de nonne" or nun's peace.
Equipment
- hand mixer or food processor
- Dutch oven (8-quart) or large, heavy saucepan
Ingredients
- 1 cup milk, whole
- 8 tbsp unsalted butter
- 1 pinch sea salt
- 1 tbsp granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 tbsp dark rum
- 1 orange zested
- 2 quarts vegetable oil
- 1 cup granulated sugar for rolling the cooked beignet in
Instructions
Prepare the Dough:
- In a large stainless-steel saucepan over medium-high heat, combine the milk, butter, salt, and sugar. Bring to a rapid boil, stirring to combine as the butter melts. Reduce the heat to medium and, using a wooden spoon, stir in the flour all at once.
- Cook, stirring constantly, until the dough dries out slightly, about 1 minute. This is important — excess moisture will cause your puffs to collapse. Remove the pan from the heat and let the dough cool for 5 minutes.
- Stir in the eggs, one at a time, until fully incorporated before adding the next. You can mix in the eggs with a mixer, food processor, or a wooden spoon if you need to get a workout in. Stir in the rum and orange zest.
Cook the Beignet:
- It is best if you can let the dough rest overnight, but if you are impatient like I am you can cook immediately. In a large, heavy saucepan, Dutch oven, or deep fryer, heat the oil to 350°F.
- Working in batches, drop tablespoons of dough into the hot oil and cook until golden brown, about 3 - 5 minutes.
- Remove the beignets using a wire skimmer and drain them on paper towels. Roll in granulated sugar and serve still warm.
Tried this recipe?Let us know how it was!
More Beignets to Enjoy
Apple Beignet with Caramel Ice Cream
Prepare the batter and vegetable oil in advance. When you are ready to make the beignets, deep-frying the apples only takes a few minutes.
Check out this recipe
Cheese Beignets Les Bouillidices
These cheese beignets were a great success, which boosted my Corsican pride, and the recipe has even improved somewhat with experience and the pressure of serving to a crowd! So here is V2. The recipe serves six (6) for an apero (cocktail hour) or just 2 people if you’re Corsican and are used to eating your weight in beignet batter!
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