Nun's fart - puff pastries

Prepare the dough:

Put in a pan 25 cl of water, a pinch of salt, and 60 g of butter,
Boil the water.

As soon as the butter is melted, add all the flour and 25 g of sugar all at once.
With a wooden spatula, work the mixture constantly (over medium heat) to dry the dough, until it forms a very homogeneous ball.
Remove from heat and let cool (or transfer to another container).

Add (off the heat) 4 eggs (they should not cook). They must be incorporated 1 to 1 while mixing, so that they are fully absorbed by the dough.
The dough then becomes sticky.

Preheat the cooking oil to 170 °C (340 °F).
Flavor the dough with a bit of orange blossom.

Mix the dough well at the last moment to incorporate a maximum of air.
When oil is at 170 °C (340 °F), put the dough in pieces (about the size of a chestnut), and in small batches, in order not to lower the temperature of the oil too much. (Check that the temperature of the oil does not increase too much either).
Flip them over if necessary to brown on both sides.

Once golden brown, remove and put on paper towels.
Sprinkle with remaining sugar.

Serve warm/lukewarm.

Nun's fart are sometimes also called "beignets de vent' (Wind fritters), or "Soupir de nonne" (Nun's sigh). So, they have to be light !
Many stories are in competition about their origin (Agnès at the Marmoutier abbey, Dames de St Michel monastery in Paris…). The difficulty is to fry evenly (enough but not too much) those small puff pastries.
Sugar added at the end can be icing sugar. Orange blossom can be replaced by organic citrus zest, vanilla…