Persian Cream Puffs (Noon'e Chamei)

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READY IN: 50mins
YIELD: 20 puffs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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