Persian Cream Puffs (Noon'e Chamei)
Delicate French-style cream puffs with a Persian twist, filled with whipped cream and flavored with rose water, saffron, and cardamom. These light and airy pastries are drizzled with a fragrant honey-based syrup for an elegant dessert.
Ingredients
- •1 cup water
- •1 stick unsalted parve margarine
- •½ teaspoon salt
- •1 cup flour
- •5 whole eggs
- •1 pint parve whipping cream
- •1 cup powdered sugar
- •1 cup honey
- •¼ cup rose water
- •½ teaspoon saffron
- •½ teaspoon cardamom
Cooking Instructions
- 1.
1. Preheat oven to 400°F. Line two cookie sheets with parchment paper.
5 min
- 2.
2. 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.
15 min
- 3.
3. In the meantime, make the cream filling by beating the parve whipping cream until it forms peaks. Add the powdered sugar and mixing well. Store in a cool place until ready to use.
10 min
- 4.
4. 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.
10 min
- 5.
5. 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.
15 min
- 6.
6. Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.
20 min
- 7.
7. When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.
15 min
- 8.
8. 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.
5 min