"Nun's Farts". Hehehehe.
You can totally tell I'm turning 21 next summer.
(I know I know, I didn't do a royal wedding related post. But if you really want, you can hop over to see the chocolate digestive biscuit cake, which is not quite as elegant as the one Prince William chose, but it will do :) Also, William and Kate are now Duke and Duchess of Cambridge, where I spend my time predominatly
I bought this to back to university at the beginning of term, que lots of:
"Would you like another fart?"
"Where are your farts?"
"She did do that, but it was quite half-farted".
I tried to make a nun out of icing too, but I ran out of icing from another cake that I made. Therefore I had to use the only thing that I had that was black and white - my penguin pencil sharpener. Good resemblance, right?
Above, the evolution of the fart.
Apparently they're also known as 'bourriques de soeurs' which means 'nun's belly buttons'. But they are less jokes to be made about that, so I shall move on.
I did a bit of research and found that they are a kind of French Canadian doughnut pastry, but the ones I made don't have pastry ingredients, and aren't fried. But it was in the Green & Black's cookbook, which said it was a 'feather like cake', so I'm going to say it's a cake :)
So, fart jokes aside (if you are eating anything, I hope I haven't put you off it!), these are actually really nice. I didn't add angelica like the recipe said, as I didn't have any, but it was fine without it. The recipe also wanted 2 teaspoons dark rum, but I didn't have any, so I added 'a good glug of Bailey's instead'. I'd been adding Bailey's to a lot of stuff recently, cake pops, coffee, hot chocolate, farts...
They don't have any flour so are very light, crispy on the outside but chewy on the inside; the meringue part is very sweet but the dark chocolate and walnut parts aren't, so it's a great combination.
Yummy farts. Now that's an oxymoron if I ever heard one!
Pets De Nonne (Nun’s Farts)
From the Green & Black’s cookbook
Prep time: 20 minutes
Cooking time: 4 hours or overnight
150g dark chocolate, minimum 60% cocoa solids
3 large egg whites
125g caster sugar
125g walnuts, roughly chopped
25 angelica, diced (optional)
2 teaspoons dark rum (I used Bailey’s)
Preheat the oven to 180C. If you don’t have non-stick baking sheets, line ordinary ones with foil.
Place the roughly chopped chocolate in the fridge for approximately one hour.
Whisk the egg whites with a pinch of salt until stiff peaks form. Whisk in the sugar a little at a time until the mixture becomes glossy. Fold in the nuts, chocolate and angelica and then fold in the rum.
Place heaped teaspoons of the mixture, spaced well apart, on the baking sheets.
Bake in the oven for 5 minutes and then turn off the oven and let them sit there for about 4 hours or overnight. This is so you are letting them cool in the oven, which should make it set and crisp up round the outside.
Store the cakes in an airtight container.