Persian Cream Puffs (Noon Khame-i)

5 from 7 votes

Persian Style Cream Puffs (Noon Khame-i, are delightful circle-shaped choux pastries filled with whipped cream. These Persian treats are easy to make and easier to enjoy!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: Persian

Servings: pastries

Author: Shadi HasanzadeNemati

Equipment

stand mixer

Ingredients

Choux Pastry Ingredients

1 cup Water
4 tablespoons Butter
1/8 tsp Salt
1 cup Flour
4 eggs

Filling

2 cups Heavy whipping cream
5 tablespoons Powdered sugar
½ teaspoon Vanillia extract

US Customary - Metric

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.

Video

Notes

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.

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.

Nutrition