Persian Cream Puffs (Noon'E Chamei)
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
44
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Water1 tsp
Salt1 cup
Flour5
Eggs1 cup
Powdered Sugar1 cup
Honey1 cup
Rose Water1 tsp
Saffron1 tsp
CardamomDirections:
1
Preheat oven to 400°F
2
Line two cookie sheets with parchment paper
3
In a small nonstick saucepan, bring water, margarine, and salt to a boil
4
When margarine melts, add flour all at once, stirring rapidly
5
Reduce heat to medium and continue to cook until a ball of dough that detaches easily from the pot forms
6
Set aside and let cool for 10 minutes
7
In the meantime, make the cream filling by beating the parve whipping cream until it forms peaks
8
Add the powdered sugar and mixing well
9
Store in a cool place until ready to use
10
Transfer cooled dough to the bowl of stand mixer fitted with a flat paddle attachment
11
Add eggs, one by one, making sure each egg has completely incorporated into the dough before adding the next
12
Transfer dough to a pastry bag fitted with a large star pastry tip (Wilton 4B is perfect) or simply use an ice cream scoop to form puffs
13
Form meringue-like mounds, 3" in diameter and 2" in height, directly on the prepared pans
14
Bake for 20 minutes until golden brown; transfer puffs to a cooling rack
15
When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream
16
Optional: To make the syrup, mix all ingredients in a bowl and microwave for 1 minute
17
Drizzle cooled syrup on cream puffs right before serving
18
Can also be served with a drizzle of melted chocolate or sprinkled with powered sugar
19
Preheat oven to 400°F
20
Line two cookie sheets with parchment paper
21
In a small nonstick saucepan, bring water, margarine, and salt to a boil
22
When margarine melts, add flour all at once, stirring rapidly
23
Reduce heat to medium and continue to cook until a ball of dough that detaches easily from the pot forms
24
Set aside and let cool for 10 minutes
25
In the meantime, make the cream filling by beating the parve whipping cream until it forms peaks
26
Add the powdered sugar and mixing well
27
Store in a cool place until ready to use
28
Transfer cooled dough to the bowl of stand mixer fitted with a flat paddle attachment
29
Add eggs, one by one, making sure each egg has completely incorporated into the dough before adding the next
30
Transfer dough to a pastry bag fitted with a large star pastry tip (Wilton 4B is perfect) or simply use an ice cream scoop to form puffs
31
Form meringue-like mounds, 3" in diameter and 2" in height, directly on the prepared pans
32
Bake for 20 minutes until golden brown; transfer puffs to a cooling rack
33
When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream
34
Optional: To make the syrup, mix all ingredients in a bowl and microwave for 1 minute
35
Drizzle cooled syrup on cream puffs right before serving
36
Can also be served with a drizzle of melted chocolate or sprinkled with powered sugar