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1. pinch (es) ground cinnamon. neutral oil, for frying. In a saucepan, bring the milk to a boil. Add the lemon zest and the butter, cut into chunks. Sift in the flour and stir briskly over a medium heat using a spatula until the dough comes away from the sides of the pan. Transfer the dough to a bowl and leave to cool a little, then add the.

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Stir vigorously with a wooden spoon until a smooth dough forms; return the saucepan to low heat and keep stiring until dough 'dries out' - meaning it pulls away from the pan and takes on a clean, glossy look. (about 30 sec to 1 minute). Remove from the heat again, transfer the batter to a bowl and let cool for 5 minutes.

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Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that does not separate and cool for 5 minutes. Add the eggs, one at a time, beating for 1 minutes after each egg until smooth. divide dough evenly among muffing cups, don't worry if they aren't full, these will rise. Preheat oven to 375°F and sprinkle puffs.

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Preheat oven to 375 degrees F. Generously grease a muffin pan, including the top and edges of each cup. In a medium saucepan melt butter on medium heat then add milk. Bring to boiling. Add flour all at once, stirring vigorously. Continue to cook and stir until the mixture forms together without separating.

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Preparation. Preheat oven to 375 degrees. Generously grease twelve 2 1/2-inch muffin cups including the edges and around the top of each cup. Set aside. Melt butter in a saucepan and add milk. Bring to a boil and then add flour all at once, stirring vigorously.

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Place the slices on the pan and cook for 15-20 minutes. Maple caramel. 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.

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Using a pastry bag or 2 teaspoons, drop small dollops of choux pastry into the oil in small batches. The nun's puffs will swell during cooking and turn over as soon as they are golden. Remove them from the oil using a skimmer and place them in a colander, on a rack or on paper towel. Sprinkle with icing sugar or sugar before enjoying them warm.

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Add the flour all at once and stir vigorously with a wooden spoon, keeping the saucepan on low heat, until the dough comes together in a ball that stays together. Cool for 5 minutes. Add the eggs, one at a time, using a wooden spoon, until each egg is evenly mixed in. At first, the dough will separate into chunks, but then will become smooth.

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Preparation: Preheat oven to 375 degrees. Generously grease 12 muffin cups, including the edges and around the tops. In a medium saucepan melt butter then add milk. Bring to a boil. Add all of the flour at once, stirring vigorously. Cook and stir until it forms a ball that doesn't separate. Remove from heat.

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directions. Melt the butter in a large saucepan over medium-high. Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head). Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.

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Hot or room temperature. Main ingredients. Butter, milk, flour, sugar, eggs; sometimes honey. Media: Nun's puffs. Nun's puffs (also known less euphemistically as nun's farts) are a dessert pastry originally from France, where they were known as pets de nonne. They are now also produced in French Canada, the United States, England, and Spain .

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Add milk and bring to a boil, stirring constantly. Once well mixed, add flour at one time. Continue to cook and stir well until a ball of dough forms. remove from heat. Allow to cool for 5 minutes. add eggs one at a time beating each time until dough becomes smooth again. Spoon mixture into greased muffin cups to about 1/2-3/4 full.

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Combine the water, butter, sugar and salt in a sauce pot and bring just to a boil2. Stir in the flour.3. Continue to cook over medium heat for 1-2 minutes until the dough becomes smooth.4.

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Nun's Puffs, Ingredients: 2 ounces of butter , 1 pint of flour, 1 pint of milk , 4 egg, Submitted: Aug 28, 2009, Last Visit: Dec 31, 1969

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Remove the pan from the heat and immediately add one egg. Beat with an electric handheld mixer to blend well. Let the dough rest for 10 minutes. Add the remaining eggs one after another, blending well after each addition. Pour oil about 5 to 8 cm (2 to 3 inches) high in a heavy tall pot or a deep-fryer.

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1. Put the water, salt and butter in a small saucepan and slowly bring to a boil until the butter is melted. Stir and remove from the heat. 2. Mix the confectioners' sugar, flour, lemon zest and cornstarch. Add it to the pan all at once. Stir to combine and return the pan to the heat. Cook over low heat until the dough forms a smooth dough.