Set to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the dough (pâte à choux style):
In a saucepan over medium heat, bring milk, butter, and salt to a boil.
Remove from heat and add the flour all at once.
Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Let cool for 5 minutes.
Incorporate eggs:
Beat in the eggs, one at a time, mixing thoroughly after each addition.
Add vanilla extract.
Shape the puffs:
Using a spoon or a pastry bag, drop small mounds of dough (about 2 inches wide) onto the prepared baking sheet, leaving space between them.
Bake:
Bake at 425°F (220°C) for 10 minutes, then reduce heat to 375°F (190°C) and bake another 15–20 minutes until golden brown and puffed.
Avoid opening the oven during baking to prevent collapse.
Serve:
Dust with powdered sugar while warm, if desired.
Can be enjoyed plain, with jam, or drizzled with chocolate sauce.
đź’ˇ Tips
Make sure the flour mixture cools slightly before adding eggs — too hot will cook them and ruin the texture.
These puffs are best eaten fresh and warm, but can be reheated in the oven for a few minutes.
For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
You can also fill them with cream or custard for a fancy dessert version.
If you like, I can also give you a quick stovetop version of Nun’s Puffs that’s fried and crispy on the outside, soft on the inside — almost like little churros! Do you want me to do that?
