Nonnefäscht: sweet treats for carnival

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Image - Nonnefäscht
©EHTL

Nonnefäscht – literally "nuns' farts" – are a favourite treat at carnival time, providing a much-needed energy boost before the fasting of Lent begins. The high energy content of these little dough balls can be explained by the fact that they are fried in oil and dredged in icing sugar. They are a delicious treat at any time of day, especially if eaten while still warm.

Nonnefäscht: how did the little puffs earn the name "nuns' farts"?

These sweet treats eaten during the carnival period in Luxembourg have a most peculiar name: they are known as "nuns' farts" (or "pets-de-nonne" in French). The etymology of the name is unclear, and there are several legends to explain it.

The most likely explanation is that they are so light and fluffy that they disappear almost like a "puff of air". The "Dictionnaire de l'Académie des gastronomes", published in 1962, seems to confirm this version, linking the name to the lightness of the buns: "Nuns' farts should be eaten hot, to make sure they retain all the lightness that gave them their name."

The comical name is also said to come from the fact that they were first invented in monasteries. Alternatively it might have been a way of poking fun at nuns and the church, because the buns are associated with a religious festival.

Linguists, however, believe that the name comes from a mediaeval spelling.

Regardless of where it comes from, don't let yourself be put off by it, as these little puffs are delicious – and we can share a typical Luxembourgish recipe with you so that you can try them for yourself.

The recipe from the École d'Hôtellerie et de Tourisme du Luxembourg

The École d'Hôtellerie et de Tourisme du Luxembourg (EHTL) recommends this recipe:

Ingredients for 4 to 6 people

  • 250ml water
  • Pinch of salt
  • 10g sugar
  • 65g butter
  • 125g flour
  • 3 eggs
  • Vanilla powder
  • Lemon zest (optional)
  • Icing sugar

Nonnefäscht: ingrédients et progression de la recette

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Method

  1. Place the water, butter, salt and sugar in a saucepan and bring to a rolling boil.
  2. Remove the pan from the heat and add the flour and vanilla.
  3. Mix well with a wooden spoon until you have a stiff dough.
  4. Put the pan back on the heat and cook for 2 to 3 minutes, stirring constantly with a wooden spoon.
  5. The dough should be dry.
  6. Remove the dough from the pan and place it in a large bowl.
  7. Add the eggs one by one and mix well.
  8. If you like, you can add some grated lemon zest for flavour.
  9. Place the dough in a piping bag.
  10. Snip off the end of the bag and pipe small balls directly into a deep fryer heated to 180°C. You can also form the balls using two spoons.
  11. Turn them regularly until they become golden.
  12. Remove them from the fryer and place them on sheets of kitchen towel to absorb the excess fat.
  13. Dust them with icing sugar.

About the École d'Hôtellerie et de Tourisme du Luxembourg (EHTL)

The École d’Hôtellerie et de Tourisme du Luxembourg (EHTL) is the only institute in Luxembourg to offer full-time training in hospitality and courses in tourism. It has been based in Diekirch since it was founded in 1949. In 2017 it adopted the motto "Striving for excellence". Students not only become proficient in catering, hospitality and tourism; they are also given the soft skills they need to successfully pursue their chosen profession.

Interested in trying out other recipes from the school? Check out their books:

  • In paper format:
    • "Mmmmh". Delicious plant-based recipes to eat well.
    • "The Schengen Lounge". Traditional Luxembourgish recipes given a fresh twist for Expo 2020 Dubai. A digital version of the book is available to download free of charge.
  • In digital format: a whole series of ebooks in EPUB format that can be downloaded from the EHTL website.
"Mmmmh". Plant-based recipes for healthy eating.
©BlitzAgency / EHTL
The Schengen Lounge. Traditional Luxembourg cuisine with a modern twist.
©EHTL

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