Ingredients
-
-
1
-
1
-
1/2
-
1
-
5
-
-
1
-
1
-
-
1
-
1/4
-
1/2
-
1/2
-
Directions
Persian Cream Puffs (Noon’e Chamei), These cream puffs are a completely French invention but with a Persian flair They look perfectly beautiful and they are certainly hard to resist , These cream puffs are a completely French invention but with a Persian flair They look perfectly beautiful and they are certainly hard to resist
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Steps
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1
Done
|
Preheat Oven to 400f Line Two Cookie Sheets With Parchment Paper. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Bake For 20 Minutes Until Golden Brown; Transfer Puffs to a Cooling Rack. |
|
7
Done
|
When the Puffs Are Completely Cooled, Cut in Half, Using a Serrated Knife, and Fill the Cavity With Whipped Cream. |
|
8
Done
|
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. |
