These delightful French choux pastry puffs, known as Pets de Soeurs, offer a perfect balance of crisp, airy exterior and soft, hollow interior. Traditionally filled with a light vanilla cream or served dusted with confectioners’ sugar, they are an elegant treat for afternoon tea or dessert. The choux dough relies on a precise technique of cooking the flour and butter mixture before incorporating eggs, creating a structure that puffs dramatically in hot oil. With a hint of dark rum and vanilla, these fritters deliver a sophisticated flavor profile that is both nostalgic and indulgent. They are best served warm, highlighting their tender texture and subtle sweetness.
Pets De Soeurs (Sister’s [I.E.~ Nun’s] Farts)
Description
These delightful French choux pastry puffs, known as Pets de Soeurs, offer a perfect balance of crisp, airy exterior and soft, hollow interior. Traditionally filled with a light vanilla cream or served dusted with confectioners' sugar, they are an elegant treat for afternoon tea or dessert. The choux dough relies on a precise technique of cooking the flour and butter mixture before incorporating eggs, creating a structure that puffs dramatically in hot oil. With a hint of dark rum and vanilla, these fritters deliver a sophisticated flavor profile that is both nostalgic and indulgent. They are best served warm, highlighting their tender texture and subtle sweetness.Ingredients
Directions
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Combine the butter, sugar, salt, grated lemon rind, and 1 cup of water in a saucepan.
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Bring the mixture slowly to a boil, stirring until the butter has completely melted.
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Remove the pan from the heat.
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Add all the flour at once to the hot liquid mixture.
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Stir carefully at first, then vigorously with a wooden spoon until the flour is fully absorbed.
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Continue stirring until you have a compact, thick paste.
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Return the pan to medium-high heat and cook for 3 to 4 minutes.
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Stir constantly, scraping the sides and bottom, until the batter clings together in a solid mass, leaves the pan clean, and has a glossy look.
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Turn off the heat and remove the pan from the stove.
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Beat in the vanilla and the rum (if using), allowing the batter to cool slightly.
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Make a well in the center of the batter and pour in 1 egg.
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Beat the egg into the mass until fully incorporated.
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Repeat this process, beating in one egg at a time, until all 4 eggs are used.
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The resulting pastry should be flexible, soft, firm enough to hold its shape, and not runny.
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Set the batter aside and let it rest for about 45 minutes.
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Fill a deep skillet or deep-fat fryer two-thirds full of oil and heat to 360F (182C).
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Dip a spoon into the hot oil, then scoop a teaspoonful of batter and drop it into the oil.
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Repeat, ensuring you do not overcrowd the pan, as the fritters will puff up to four times their size.
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Nudge the fritters to roll over so they color evenly on all sides.
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When golden brown, remove them from the oil and drain on paper towels.
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Sprinkle with confectioners' sugar and serve hot.
Nutrition Facts
Servings 40
- Amount Per Serving
- Calories 1894.3kcal
- % Daily Value *
- Total Fat 97.4g150%
- Saturated Fat 53.0g265%
- Cholesterol 939.5mg314%
- Sodium 1200mg50%
- Total Carbohydrate 198.3g67%
- Dietary Fiber 8.3g34%
- Sugars 13.7g
- Protein 51.5g103%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the oil temperature stays around 360F; if it is too hot, the exteriors will brown before the centers are cooked.
Use a slotted spoon or wire mesh skimmer to remove the fritters from the oil, rather than a basket, for better control.
The batter can be made ahead and refrigerated for up to 24 hours before frying.
For best results, serve immediately while the pastry is still crisp.
Dark rum is optional but adds a sophisticated depth of flavor.
