Persian Cream Puffs (Noon Khame-i)
User Reviews
5
Persian Cream Puffs (Noon Khame-i)
Description
Persian Cream Puffs (Noon Khame-i) start with a classic choux pastry, crafted by cooking butter, water, and salt together before incorporating flour to form a dough. Eggs are then beaten in to yield a smooth and glossy batter that is piped into rounds and baked at a high temperature until golden and puffed. The resulting pastry shells have a crisp exterior and hollow interior suitable for filling.
The filling is made from heavy whipping cream sweetened with powdered sugar and enhanced with vanilla extract, whipped to stiff peaks. This creates a rich yet light cream that fills the baked choux shells to provide a soft, creamy contrast to the pastry's crispness. The cream puffs offer a balance between textures and a mildly sweet vanilla flavor.
This dessert is typically served at room temperature, making it suitable for entertaining or everyday treats. Ensuring all ingredients are at room temperature before starting helps achieve proper dough consistency and rise. Even baking and spacing of the pastries help uniform puffing and coloring. Rotating the baking sheet mid-bake promotes even browning of the cream puffs.
Ingredients
Choux Pastry Ingredients
- 1 cup water
- 4 tablespoons butter
- 1/8 tsp salt
- 1 cup flour
- 4 egg
Filling
- 2 cups heavy whipping cream
- 5 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Make the Choux Pastry
- Preheat the oven to 400 degrees F.
- Place the butter and water in a saucepan over medium heat. Heat until the butter is melted and the water start to have small bubbles at the bottom and around the edges.
- Add salt and flour all at once to the saucepan. Stir well until the mixture forms a smooth ball of dough, about 5 minutes. Turn off the heat and let the dough cool for 5 minutes in the saucepan.
- Transfer the dough to a stand mixer bowl. Beat the dough until slightly cooled, about 1 minute. Add eggs one at a time, beating well after each addition until smooth and glossy.
- Transfer the dough to a piping bag fitted with a large, round tip. Pipe the dough onto a parchment-lined baking sheet.
- Bake for 30 minutes, until golden brown and puffed up. Let the choux pastries cool completely.
Prepare the Cream Filling
- In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until stiff peaks form.
Fill the Puffs
- Use a sharp knife to make a small hole in the bottom of each cooled cream puff.
- Fill each cream puff with whipped cream through the hole.
- Serve immediately or store filled cream puffs in the refrigerator until ready to serve.
Notes
- Use room temperature eggs and butter to help the dough incorporate smoothly and achieve the right texture.
- Add flour quickly into the butter and water mixture and stir thoroughly for a homogeneous dough ball.
- Incorporate eggs one at a time, mixing well after each addition to keep the batter smooth and glossy.
- Space the piped cream puffs evenly on the baking sheet and rotate halfway through baking for uniform browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pastries
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 63mg | 3% |
| Potassium | 70mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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