I quote Joep Habets: https://ermagwelweerwataf.blogspot.com/2019/12/het-nonnenkontje-is-met-raadselen.html
The nun's ass is shrouded in mystery. According to French culinary literature, the "pet-de-nonne" (nun's pet) is known in the Netherlands as "nonnenvot" (nun's foot) or "nonnenkont" (nun's ass). In Limburg and Belgium, fried pastries are known as "nonnenvot," but the recipe is different.
The translation of "pet-de-nonne" is "nonnenscheet" (nun's fart). The name refers to the rapid swelling of a ball of choux pastry in hot frying oil. At one time, an attempt was made to introduce the more respectable name "soupir-de-nonne," which means "nun's sigh." In vain, because from the perspective of modesty, a nun's sigh is possibly even worse than a nun's fart.
A web of truth and fiction surrounds the "nun's fart." It's a rich subject of culinary myth-making. The fried pastry is said to have been created accidentally by a young novice. She dropped a ball of choux pastry, intended for oven cooking, into the hot fryer. And lo and behold, a pale ball emerged, strikingly resembling a nun's behind. An improbable story, but one Catholic institutions have a knack for. Not only the convent of Baume-les-Dames in Comtois, but also at least three other convents elsewhere boast that the incident took place in their kitchens.
In its simplest form, the pet-de-nonne is a doughnut made from everyday choux pastry. Parisian pastry chef Gaston Lenôtre bakes a refined version, flavored with orange zest and a touch of orange blossom water. A truly fragrant fart.
Nun's Farts (Nun's Pets)
Ingredients for about 24 pieces
1.25 dl water
0.25 dl orange blossom water *
2 tablespoons sugar
0.5 teaspoon salt
75 grams butter
100 grams flour
4 small eggs
the zest of 1 orange
icing
sugar frying oil
Bring 1.25 dl water with two tablespoons sugar, a pinch of salt and 75 grams of butter to the boil. Stir in 100 grams of flour with a wooden spoon. Keep stirring for two to three minutes until the dough comes away from the bottom of the pan as a ball.
Remove the pan from the heat and, using a hand mixer or whisk, beat in four small eggs, one at a time. Only add the next egg once the previous one has been completely incorporated. Stop adding the egg if the dough threatens to come apart. It should form a firm, smooth dough. Stir in 0.2 dl orange blossom water and the zest of the orange peel. Heat the frying oil to 180°C (350°F). Using two spoons dipped in the hot oil, form walnut-sized balls. Fry the balls in small batches until golden brown. The balls will turn over on their own once they have browned on one side. Sometimes a little help is needed; use a slotted spoon for this. Drain the oliebollen on paper towels. Sprinkle with powdered sugar. Serve immediately, before they lose their fluffiness.
* Available in Turkish and Moroccan shops, specialty bakeries, and online.
Of course I didn't do that orange blossom water, we have:
And, Mr. Habets agreed. So. Just 1.5 dl of water and a teaspoon of essence (aroma).
And? Yes, great! They do need to be sweeter, and more orangey. More sugar, more aroma, and more zest. Lemon too? I'm hoping for a sugary crunch.
UPDATE 2019-12-31: indeed, at least double the sugar is much tastier. And vanilla.
It's nice that they're very airy, and not substantial. 100 grams of flour, 75 grams of butter, that's something different than the kilos for olive rolls.
And they do indeed turn over by themselves. Self-turning flour!
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