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Addictive Noon Khamei Recipe: Easy Persian Cream Puffs Delight
Learn how to make delicious and addictive Noon Khamei, classic Persian cream puffs filled with a light, sweet cream. This easy-to-follow recipe will guide you through creating perfect choux pastry shells and a luscious filling for an unforgettable dessert experience. Perfect for gatherings or a sweet indulgence!
#Persian dessert
#Iranian pastry
#Cream puff
#Choux pastry
#Sweet treat
#Easy dessert
Beautifully piped and baked Noon Khamei shells
Recipe Information
30m
Prep Time
30m
Cook Time
1h
Total Time
15
Servings
Medium
Persian
English
Nutrition (per serving)
300
Calories
5g
Protein
30g
Carbs
20g
Fat
Noon Khamei being filled with luscious cream
Ingredients
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Servings: 15
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
A tray of freshly filled Noon Khamei ready to be served
Instructions
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- Preheat oven to 400ยฐF (200ยฐC). In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring until butter is melted.5m
Preview5mPreviewPreheat oven to 400ยฐF (200ยฐC). In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring until butter is melted. - Remove the saucepan from heat. Add all the all-purpose flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough that pulls away from the sides of the pan.5m
Preview5mPreviewRemove the saucepan from heat. Add all the all-purpose flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough that pulls away from the sides of the pan. - Transfer the dough to a large mixing bowl or stand mixer fitted with a paddle attachment. Let it cool for 5-10 minutes. Add eggs one by one, beating well after each addition until fully incorporated and the dough is smooth and glossy.10m
Preview10mPreviewTransfer the dough to a large mixing bowl or stand mixer fitted with a paddle attachment. Let it cool for 5-10 minutes. Add eggs one by one, beating well after each addition until fully incorporated and the dough is smooth and glossy. - Transfer the choux pastry dough to a piping bag fitted with a large star tip or a round tip. Line a baking sheet with parchment paper. Pipe 1.5-inch (4 cm) mounds of dough onto the prepared baking sheet, leaving some space between them.10m
Preview10mPreviewTransfer the choux pastry dough to a piping bag fitted with a large star tip or a round tip. Line a baking sheet with parchment paper. Pipe 1.5-inch (4 cm) mounds of dough onto the prepared baking sheet, leaving some space between them. - Bake in the preheated oven for 25-30 minutes, or until the puffs are golden brown, fully puffed, and firm. Do not open the oven door during the first 20 minutes to prevent the puffs from collapsing. Once baked, turn off the oven and leave the puffs inside with the door slightly ajar for 5-10 minutes to dry out.30m
Preview30mPreviewBake in the preheated oven for 25-30 minutes, or until the puffs are golden brown, fully puffed, and firm. Do not open the oven door during the first 20 minutes to prevent the puffs from collapsing. Once baked, turn off the oven and leave the puffs inside with the door slightly ajar for 5-10 minutes to dry out. - While the puffs cool, prepare the cream filling. In a cold mixing bowl, whip the cold heavy cream, powdered sugar, 1 teaspoon vanilla extract, and rose water (if using) until stiff peaks form.10m
Preview10mPreviewWhile the puffs cool, prepare the cream filling. In a cold mixing bowl, whip the cold heavy cream, powdered sugar, 1 teaspoon vanilla extract, and rose water (if using) until stiff peaks form. - Once the choux puffs are completely cool, slice them horizontally or make a small hole at the bottom. Fill generously with the prepared cream using a piping bag or spoon. Dust with extra powdered sugar if desired before serving.5m
Preview5mPreviewOnce the choux puffs are completely cool, slice them horizontally or make a small hole at the bottom. Fill generously with the prepared cream using a piping bag or spoon. Dust with extra powdered sugar if desired before serving.
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๐ก Tip: Click on any step to mark it as completed and track your cooking progress!
