For mardi gras, let’s make some “pets de nonne” with Chef Sylvain … Pour the milk, the water, the butter, the salt and the sugar in a saucepan then bring to boiling point over medium heat. Once you have taken out the saucepan from the heat, add the flour, mix and dry the mixture just like a choux pastry until the pastry is separated from the saucepan. Pour the pastry in a container, then add the eggs one by one while mixing with a wooden spatula. Add the rum then stir. The “pets de nonne” pastry can be used straightaway or cover it with a linen and you can use it a few hours later. Heat the oil at 180 °C then prepare all the elements including a baking tray covered with a baking sheet. Put some balls of pastry in the hot oil thanks to a teaspoon. Then, let them browning while flipping them. And drain them on the baking sheet. Place the “pets de nonne” on a plate and sprinkle them with caster sugar. Not sure it will be enough for all the gourmands ! Please give a thumb’s up if you liked it.Don’t forget to share this video on the social networks and to subscribe in order to not miss a single video.