If you love cream puffs, you’re going to love this Persian version! Introducing Persian Cream Puffs (Noon Khame-i), light, airy, round choux pastries with a delicate outer shell and a soft, fluffy interior. Once baked, they’re typically filled with whipped cream.

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As a child, one of my fondest memories was the moment my dad walked through the door with a box of Persian cream puffs. Whenever he brought them home, it was an occasion to celebrate.

I remember the excitement of biting into those delicate pastries, filled with lightly sweetened whipped cream. Those simple treats became a cherished part of my childhood, reminding me of the warmth and love that surrounded our family gatherings.

If you’re a fan of Persian desserts, you’ll definitely enjoy Ranginak (Persian Date Walnut Dessert), Pofaki Gerdooyi (Persian Walnut Cookies), Persian Coconut Cookies (Shirini Nargili), and Persian Love Muffins Recipe.

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Recipe Highlights

Cultural Influence: A fusion of French pastry techniques with Persian flavors.

Primary Cooking Technique: Baking

Skill Level Required: Moderate

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About this Recipe

Persian Cream Puffs are called “noon e khamei, or naan e khamei” in Farsi, which translates to “whipped cream bread.” These delightful treats are like little clouds of happiness with their light, fluffy pastry and creamy filling.

Cream puffs have been enjoyed for centuries, and their history is intertwined with various cultures. The basic concept of choux pastry, which forms the foundation of cream puffs, is indeed French. However, different cultures have put their own spin on this pastry.

In Iran, cream puffs, have a rich history dating back to the Safavid dynasty in the 16th century. During this period of cultural flourishing, Iranian cuisine, including pastries, saw significant development. While the French may have introduced the concept of choux pastry, the Iranians added their own unique flavors and techniques, such as incorporating rosewater or cardamom.

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Why You’ll Love this Recipe

Flavor Fusion: Experience the blend of French pastry technique with Persian flavors, creating a unique and irresistible taste.

Texture: Experience the contrast between the crisp outer shell and the soft, pillowy interior, creating an amazing texture with every bite.

Elegant Presentation: Impress your guests with these beautiful pastries, perfect for special occasions or as an everyday treat.

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Key Ingredients

Water: You need water to make the choux pastry dough.

Butter: Unsalted butter adds richness and flavor to the choux pastry dough. It’s essential for creating a crisp exterior and a soft interior.

Salt: A small amount of salt enhances the flavor of the pastry dough, balancing the sweetness.

Flour: All-purpose flour is used to make the choux pastry dough. It provides structure and texture to the cream puffs.

Eggs: Eggs serve as the leavening agent in the choux pastry, helping it puff up during baking. Make sure the eggs are at room temperature for better incorporation into the dough.

Heavy Whipping Cream: Heavy whipping cream is used to make the creamy filling.

Powdered Sugar: Powdered sugar is added to sweeten the cream filling.

Vanilla Extract: Vanilla extract adds a subtle vanilla flavor to the cream filling, enhancing its taste.

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How to Make Persian Cream Puffs

Step 1: Make the Choux Pastry

Place the butter and water in a saucepan over medium heat. Cook until the butter melts completely and the water starts to slowly bubble at the bottom.

Add salt and flour all at once to the saucepan. Stir carefully until the mixture forms a smooth dough, about 5 minutes.

The mixture should form into a ball and resembles a dough. Turn off the heat and let the dough cool for 5 minutes in the saucepan.

Step 2: Beat the Dough

Transfer the dough to a regular or 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 or open star tip. Pipe 2 inch mounds onto a parchment-lined baking sheet and make sure they’re about 3 inches apart since they will puff.

Bake at 400°F (200°C) for 30 minutes, until golden brown and puffed up. Let them cool completely.

Step 3: Prepare the Cream Filling

While the cheux pastry is cooling, start working on the filling. In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until stiff peaks form.

Use a sharp knife or the end of a spoon to make a small hole in the bottom of each cooled cream puff.

Step 4: Fill the Persian Cream Puffs

Fill each cream puff with whipped cream through the hole.

Step 5: Serve

Serve immediately or store filled cream puffs in the refrigerator until ready to serve.

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Serving Suggestions

You can serve Persian cream puffs with a variety of drinks to complement their flavors. Here are some options:

Persian tea is a classic choice that pairs well with the sweetness of the cream puffs.

Coffee’s bold flavor contrasts nicely with the delicate cream puffs. Try pairing it with my caramel latte.

Cardamom Rose Hot Chocolate is a comforting choice, especially during colder months. The chocolatey flavor complements the cream puffs.

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Variations and Substitutions

Saffron Whipped Cream: You can add saffron milk (prepared with 1-2 tbsp warm milk and a pinch of saffron) to the whipped cream for a luxurious saffron flavor. Though not traditional, this flavor is still very “Persian”.

Chocolate Ganache: Drizzle it over the cream puffs or dip the tops of the puffs into the ganache for a decadent finish.

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Tips, Tricks, and Hacks

Room Temperature Ingredients: Ensure that all ingredients, especially eggs and butter, are at room temperature before starting. This helps them incorporate more easily into the dough.

Mix Flour Quickly: When adding flour to the butter and water mixture, stir quickly to ensure the flour is completely mixed in the liquid to avoid lump.

Consistent Dough Mixing: Add the eggs gradually. Mix the dough thoroughly after adding each egg to ensure a smooth, homogeneous mixture. This helps achieve the right texture for the cream puffs.

Even Baking: Space the cream puffs evenly on the baking sheet to ensure they bake uniformly. Rotate the baking sheet halfway through baking for even browning.

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Storage

Making Ahead: You can make choux pastry ahead of time and store them for up to 3 days until ready to serve. Fill the cream puffs with whipped cream or any desired filling just before serving to prevent them from becoming soggy.

Refrigeration: Filled cream puffs are best enjoyed the same day they are filled. If storing filled cream puffs, refrigerate them in an airtight container for up to 2 days, but note that they may lose some crispness.

Freezing Option: You can freeze baked, unfilled cream puffs for up to 1 month. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. Thaw at room temperature for a few hours before filling and serving.

Crisping: If the unfilled cream puffs have softened after storage, you can crisp them up by placing them in a preheated oven at 350°F (175°C) for a 3-5 minutes before serving.

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Frequently Asked Questions

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