Persian Cream Puffs Noone Chamei Recipes

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PERSIAN CREAM PUFFS (NOON'E CHAMEI)



Persian Cream Puffs (Noon'e Chamei) image

These cream puffs are a completely French invention but with a Persian flair. They look perfectly beautiful and they are certainly hard to resist.

Provided by Annacia

Categories     Dessert

Time 50m

Yield 20 puffs

Number Of Ingredients 12

1 cup water
1 stick unsalted margarine (4 oz.)
1/2 teaspoon salt
1 cup flour
5 eggs
1 pint whipping cream, whipped
1 cup powdered sugar
garnishing syrup (optional)
1 cup honey
1/4 cup rose water
1/2 teaspoon saffron
1/2 teaspoon cardamom

Steps:

  • Preheat oven to 400°F Line two cookie sheets with parchment paper.
  • 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.
  • In the meantime, make the cream filling by beating the whipping cream until it forms peaks. Add the powdered sugar and mixing well. Store in a cool place until ready to use.
  • Transfer cooled dough to the bowl of stand mixer fitted with a flat paddle attachment. Add eggs, one by one, making sure each egg has completely incorporated into the dough before adding the next.
  • 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.
  • Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.
  • When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.
  • Optional: To make the syrup, mix all ingredients in a bowl and microwave for 1 minute. Drizzle cooled syrup on cream puffs right before serving. Can also be served with a drizzle of melted chocolate or sprinkled with powered sugar.

Nutrition Facts : Calories 238.3, Fat 14.6, SaturatedFat 6.7, Cholesterol 79.1, Sodium 86.4, Carbohydrate 25.6, Fiber 0.2, Sugar 19.9, Protein 2.8

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