January 2: National Cream Puff Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Persian Cream Puffs (Noon'e Chamei)
Categories: Pastry, Dairy, Desserts
Yield: 20 Servings

MMMMM---------------------------DOUGH--------------------------------
1 c Water
4 oz Unsalted parve margarine
1/2 ts Salt
1 c Flour
5 lg Eggs

MMMMM--------------------------FILLING-------------------------------
8 oz Parve whipping cream;
- whipped
1 c Powdered sugar

MMMMM-------------------------SYRUP (OPT------------------------------
1 c Honey
1/4 c Rose water
1/2 ts Saffron
1/2 ts Cardamom

Preheat oven to 400øF/205øC. Line two cookie sheets with
parchment paper.

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.

In the meantime, make the cream filling by beating the
parve whipping cream until it forms peaks. Add the
powdered sugar and mixing well. Store in a cool place
until ready to use.

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.

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.

Bake for 20 minutes until golden brown; transfer puffs to
a cooling rack.

When the puffs are completely cooled, cut in half, using a
serrated knife, and fill the cavity with whipped cream.

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.

TRICKS OF THE TRADE: If you lack a pastry bag and pastry
tip you can use a storage-size zipper-top bag and cut off
one corner with scissors, or use an ice cream scoop to
shape. Keep in mind: It is important there are no cold
drafts in your kitchen when you make these or they will
deflate when taken out of the oven. Once cooked, these
freeze beautifully.

by Reyna Simnegar; Persian Food From the Non-Persian Bride

Epicurious | August 2012

Yield: about 20 cream puffs

MM Format by Dave Drum - 14 October 2012

Uncle Dirty Dave's Archives

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