puffans

Puffans are a small, airy pastry described in regional cookbooks and bakery menus. They are typically hollow and crisp on the outside, with a soft interior, and are often about the size of a walnut to a small plum. The dough is usually based on choux pastry or a light yeast dough, which puffs up during heating to create their characteristic texture.

Puffans are commonly filled with sweet fillings such as vanilla cream, chocolate custard, pastry cream, or fruit preserves. They are frequently finished with a dusting of sugar, a glaze, or a light icing. In some versions, a savory filling such as cheese or herb cream is used, though sweet varieties are far more common.

Preparation involves forming the dough, shaping it into small rounds or spheres, and baking or frying until the pastry doubles in size and turns golden. After cooling, the centers may be filled with filling materials using a piping method, and the pastries are served as a dessert or snack.

Etymology and distribution: The term puffan appears in a limited number of regional culinary sources, with uncertain origins. It is sometimes considered a variant of related puff pastries or cream puffs, and it may be known under different names in different regions. The lack of a single standardized definition reflects regional diversity in pastry terminology.