Persian Cream Puffs (Noon'e Chamei)

Name: Persian Cream Puffs (Noon'e Chamei)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoons cardamom; 5 eggs; 237 milliliters flour; 237 milliliters honey; 113 grams stick unsalted parve margarine; 237 milliliters powdered sugar; 59 milliliters rose water; 1 teaspoons saffron; 1 teaspoons salt; 237 milliliters water; 227 grams pint parve whipping cream, whipped

Persian Cream Puffs (Noon'e Chamei) might be just the hor d'oeuvre you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 20. One serving contains 193 calories, 2g of protein, and 10g of fat. Only Head to the store and pick up parve whipping cream, honey, saffron, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400°F. Line two cookie sheets with parchment paper.

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Equipment you will use

Baking Paper

Baking Sheet

Oven

In a small nonstick saucepan, bring water, margarine, and salt to a boil. When margarine melts, add flour all at once, stirring rapidly. Reduce heat to medium and continue to cook until a ball of dough that detaches easily from the pot forms. Set aside and let cool for 10 minutes.

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Margarine

Dough

All Purpose Flour

Water

Salt

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Sauce Pan

Pot

In the meantime, make the cream filling by beating the parve whipping cream until it forms peaks.

Ingredients you will need

Cream

Add the powdered sugar and mixing well. Store in a cool place until ready to use.

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Powdered Sugar

Transfer cooled dough to the bowl of stand mixer fitted with a flat paddle attachment.

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Dough

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Stand Mixer

Bowl

Add eggs, one by one, making sure each egg has completely incorporated into the dough before adding the next.

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Dough

Egg

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. Form meringue-like mounds, 3" in diameter and 2" in height, directly on the prepared pans.

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Ice Cream

Mounds Bar

Dough

Equipment you will use

Ice Cream Scoop

Pastry Bag

Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.

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Wire Rack

Oven

When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.

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Whipped Cream

Equipment you will use

Serrated Knife

Optional: To make the syrup, mix all ingredients in a bowl and microwave for 1 minute.

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Syrup

Equipment you will use

Microwave

Bowl

Drizzle cooled syrup on cream puffs right before serving. Can also be served with a drizzle of melted chocolate or sprinkled with powered sugar.

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Chocolate

Cream

Sugar

Syrup

Tricks of the trade

If you lack a pastry bag and pastry tip you can use a storage-size zipper-top bag and cut off one corner with scissors, or use an ice cream scoop to shape. Keep in mind: It is important there are no cold drafts in your kitchen when you make these or they will deflate when taken out of the oven. Once cooked, these freeze beautifully.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Scoop

Pastry Bag

Kitchen Scissors