Maple Caramel Nun's Puffs
A childhood recipe for many: nun’s puffs (also called pets de soeur in French)! They were originally made from remaining dough. Like what, we were already doing zero-waste tips back then ;)
I tried different recipes because I wanted to reproduce them exactly as I remembered. But I found them too dry. So I modified the dough recipe and added maple caramel on top. Finally, they’re really tasty! For sweet tooth only!
Prep : 25 min
Cooking : 15-20 min
Servings : 8-10
For the broken dough
1 1/4 cups flour
1/2 cup vegan margarine or butter
A pinch of salt
2-4 Tbsp cold water (cold is important)
For the nun’s puffs
Some unsweetened soy milk (optional)
For maple caramel
100 ml soy cream (ex: Belsoy)
100 ml maple syrup
In a medium bowl, combine the flour, butter and salt using a pastry cutter or 2 knifes (with which we break the dough by crossing them). Add cold water, starting with 2 Tbsp and adding more as needed.
Make a ball with your hands and roll on a floured surface using a rolling pin. The dough should be slightly thicker than a pie dough.
Pets de soeur
Preheat the oven to 375 F and prepare a baking pan with silicone mat (or parchment paper). If instead of individual pastries, you prefer them all stuck together and therefore softer, prepare a square Pyrex dish.
Spread margarine on the dough, then spread brown sugar. Add cinnamon if desired.
Gently roll the dough, then brush soy milk to get a more golden color (if desired). Cut into slices about 1 inch (2.54 cm) thick starting at the center. Use a little soy milk to stick the dough in rolls if necessary.
Place the slices on the pan and cook for 15-20 minutes.
In a small saucepan, combine the cream and maple syrup and bring to a boil.
Simmer 5-10 minutes, until the mixture has reduced and the consistency becomes caramel.
Once the nun’s puffs are tempered, dip each one's top in the caramel.
Keep in an airtight dish.
Recipe inspired by Wooloo : https://wooloo.ca/2015/06/08/pets-de-soeur-a-lerable/