ingredients
120 ml milk
120 ml water
100 g butter, cut into pieces
130 g sifted flour
4 eggs
4 teaspoons sugar
½ teaspoon salt
A few drops of vanilla extract or orange blossom water
1 tablespoon rum soup
100 g granulated sugar or icing sugar
Vegetable oil for frying
Instructions

1. Bring the water, milk, butter, sugar and salt to a boil.
2. When the butter has completely melted, remove from the heat and add the flour all at once. Mix quickly with a wooden spoon.
3. Return the pan to a boil and continue stirring until the dough comes past the edges and forms a ball.
4. Let the dough rest for 3 minutes, then add the eggs, one at a time, stirring the dough vigorously (you can also use a planetary mixer). Each egg must be fully incorporated into the batter before adding the next.
5. Finally, add the rum, the selected aroma and mix vigorously.
6. Heat a pan with oil. The oil should be hot but not smoking (around 180°C).
7. Using a pastry bag or 2 teaspoons, drop small spoonfuls of choux pastry into the oil, in small batches. The Pets de nonne will puff up during cooking and turn over as soon as they are golden brown.
8. Remove them from the oil with a slotted spoon and place them in a colander, on a wire rack or on paper towels.
9. Dust with powdered sugar or sugar before enjoying hot.