Payard Home eBoutique
Tastings - Exclusive Catering
Exclusive Catering
My Account My Cart


Archive
Apple Pound Cake
Chocolate Coconut Cake
Mango Soup with Gingered Raspberries
Pets de Nonne
Rhubarb-Streusel Tart
Payard - Recipes   

Pets de Nonne

Makes about 30 Pets de Nonne

Payard's Pets de Nonne from 'Simply Sensational Desserts'Special Equipment:
Deep-Frying Thermometer

1 1/3 cups all-purpose flour -1 teaspoon baking powder -1/4 teaspoon salt -3 tablespoons whole milk -3 large eggs -5 tablespoons unsalted butter, softened -2 tablespoons lemon flavored or light rum -2 tablespoons orange flower water -4 cups vegetable oil, for deep frying -confectioners' sugar for dusting

1. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, and salt and blend on low speed. Add the milk and 3 tablespoons water and mix until a crumbly dough forms. Beat in the eggs one at a time, mixing well after each addition. Scrape down the side of the bowl with a rubber spatula and beat medium speed for 2 minutes, or until the dough is smooth. Beat in the butter 1 tablespoon at a time, until well blended. Add the rum and orange flower water and mix until blended. Scrape down the side of the bowl and beat for another 30 seconds.

2. In a large deep saucepan or deep fryer, heat the oil to 350ºF. Line a large baking sheet with two layers of paper towels.

3. Carefully drop the batter by tablespoons into the oil. 4 or 5 at a time. Fry the pets de nonne for about 1 minute, or until light golden brown, turning them once halfway through frying with a slotted spoon. Using the slotted spoon. transfer the fried dough to the paper towel-lined baking sheet. Sprinkle with sifted confectioners' sugar and serve warm.

from "Simply Sensational Desserts" by François Payard
PHOTOGRAPHY BY PHILIPPE L. HOUZÉ © 1999


Manhattan   Brazil   Recipes   Wedding Cakes  Oopen TableMake Reservations Contact Us    Employment    Terms    

Developed and maintained by DPPL