Persian Cream Puffs (Noon Khame-i)

By Unicorns in the Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Heat the butter and water in a saucepan over medium heat until the butter melts and small bubbles form at the bottom and edges.
3. Add the salt and flour all at once and stir until the mixture forms a smooth ball, about 5 minutes. Turn off the heat and let it cool in the pan for 5 minutes.
4. Transfer the dough to a stand mixer bowl and beat for about 1 minute until slightly cooled. Add the eggs one at a time, beating well after each, until smooth and glossy.
5. Pipe the dough onto a parchment-lined baking sheet using a piping bag with a large round tip.
6. Bake for 30 minutes, until golden brown and puffed. Let the puffs cool completely.
7. In a bowl, whip the cream, powdered sugar and vanilla until stiff peaks form.
8. Make a small hole in the bottom of each cooled puff with a sharp knife, then fill each with the whipped cream through the hole.
9. Serve right away, or refrigerate the filled puffs until serving.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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