Noon Khamei Recipe _ Most Popular Persian Cream Puffs

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Ever since I was a child, the mention of Noon Khamei (Persian cream puffs) has always made my mouth water. This classic pastry is deeply loved across Iran for its light, airy texture and rich cream filling.

Noon Khamei (also spelled Naan-e Khamei) consists of a delicate choux pastry shell filled with sweetened whipped cream, often scented with a hint of rosewater or vanilla. They are perfect for family gatherings, afternoon tea, or festive celebrations.

Making these cream puffs at home is surprisingly straightforward. Below is the step-by-step guide to preparing the pastry shells and the cream filling to get perfect, bakery-style results.

In the following, I have provided some benefits of fresh cream for you from the site related to Milky Mist dairy for your interest to read.

Fresh cream has various culinary uses. From gravy to desserts, it can be widely used as an important ingredient in our daily diet. Filled with boatloads of calories, many people may have sparingly avoided cream. Assuming that fat is the only nutrient, it has been mistakenly avoided. However, the following article will outline everything you need to know about fresh cream, its nutrient content, uses, and benefits.

Recipe Overview

• Recipe Complexity: Medium / Hard
• Meal Type: Sweet, Dessert
• Best Paired With: Persian black tea, Coffee
• Personal Rating: 10/10

Ingredients :

White flour	1 cup
Egg	4 pcs
Water	1 cup
Butter	1.7 ounce
Sugar	1 tbsp
Vanilla	1/4 tsp
Baking powder	1/4 tsp
Confectionery cream	10.5 ounce

Step-by-Step instruction :

Step 1: Melt the Butter and Sugar

In a medium saucepan, combine the water, butter, and sugar. Place the pan over medium-high heat and bring the mixture to a boil. Stir occasionally to ensure the sugar dissolves completely and the butter melts. Once it reaches a rolling boil, reduce the heat to low.

 

Step 2: Cook the Dough (Roux)

Immediately add all the flour to the saucepan. Stir rapidly with a wooden spoon over low heat for 2 to 3 minutes, until the mixture comes together into a smooth dough ball that pulls away from the sides of the pan. Cooking the dough on low heat prevents it from drying out too quickly, which can cause the pastry to crack in the oven.

Step 3: Cool the Dough

Transfer the dough to a clean bowl and let it cool slightly until it is lukewarm. The dough should still be warm to the touch, but not hot enough to cook the eggs when they are added.

Step 4: Add the Eggs

Add the eggs one by one. After adding each egg, beat the mixture thoroughly with a hand mixer or a sturdy spoon for about a minute until fully incorporated and the dough becomes smooth again. Once all the eggs are mixed in, stir in the baking powder and vanilla extract. The final batter should be smooth, shiny, and pipeable.

Step 5: Prepare the Piping Bag

Fit a piping bag with a large star or round nozzle (about 2 cm wide). Spoon the dough into the bag.

Step 6: Bake the Cream Puffs

Preheat your oven to 390°F (200°C). Line a large baking sheet with parchment paper. Pipe the dough onto the baking sheet, leaving about 2 inches of space between each puff to allow room for expansion.

Step 7: Baking Time

Bake in the preheated oven for 30 minutes until the shells are puffed and light brown on the bottom. Then, turn on the top broiler for 2 to 3 minutes until the tops are golden brown. Remove the baking sheet from the oven and transfer the shells to a wire rack to cool completely.

Step 8: Fill with Cream

Whip the heavy whipping cream (or pastry cream) with a mixer until it holds stiff peaks. Transfer the whipped cream to a piping bag fitted with a narrow filling tip. Make a small hole in the bottom of each cooled pastry shell, insert the tip, and fill the shell with cream. Garnish with dusted powdered sugar, melted chocolate, or crushed pistachios if desired.

Alternative Method: No-Bake (Stovetop) Cream Puffs:

If you do not have an oven, you can bake these cream puffs on the stovetop using a Dutch oven setup:

1. Place a large, deep pot fitted with a heat-distributing plate (flame tamer) over low heat to preheat.
2. Line a heatproof tray or plate (smaller than the diameter of the pot) with parchment paper.
3. Pipe the dough onto the parchment paper, leaving space between them.
4. Place the tray inside the preheated pot, cover it tightly with a lid wrapped in a clean kitchen towel (to absorb moisture), and cook for about 30 minutes.
5. Once the pastries have puffed and browned, turn off the heat. Leave the lid closed for a few minutes to let the steam settle, then remove the pastries, let them cool, and fill them with whipped cream.

Nutritional Details

• Serving Size: 1 piece (approx. 50g)
• Calories: 250 kcal (This value may vary depending on the type of cream and amount of sugar used).

The Origin and History of Cream Puffs

The origin of choux pastry dates back to 1547, when an Italian chef named Pantanelli created the dough for the court of Catherine de’ Medici after her marriage to King Henry II of France. Over time, the recipe was refined in France, and by the 18th century, legendary pastry chef Marie-Antoine Carême perfected the recipe into the modern cream puff.

Today, these treats are enjoyed worldwide. In France, they are celebrated as a staple of classic pastry art, while in Iran, Noon Khamei has become one of the most popular sweet treats for celebrations, family gatherings, and holidays.

Non Khamei Golden Notes :

Observe the following points: your cream bread will be puffed up, and it will be good: 

1	Heating(Daagh zadan) is one of the important stages of making dough. When you add flour to butter and water at once, you must stir quickly so that the flour is completely mixed in the liquid and gathers in one corner like Persian halva.
2	The butter must be at room temperature. Do not mix cold butter with hot water. Add water and melted butter to the corner of the dish.
3	Do not let the water boil and steam. Turn off the heat as soon as the dough is smooth. If the dough gets too hot, it will fall into the oil, and the bread will change shape in the oven.
4	If the cream bread has too many cracks, the flour is not evenly distributed in the dough. The dough should be thoroughly stirred before being poured onto the pastry tray. It should be smooth and shiny. The smoothness and non-lumping of the dough will prevent cracks from appearing on this Persian sweet.
5	Preheat the oven. The dough should be placed in the oven that has reached the appropriate baking temperature so that it puffs up well.
6	The dough should be shiny and sticky before pouring it into the funnel.
7	The eggs must be fresh. When you add the eggs, you can add a little vanilla, a spoonful of rose water, or a little grated lemon peel.
8	If your dough is not mixed well, the bread may crack.
9	The cream must have formed. If you use breakfast cream, add a little cream powder or gelatin. The most reliable thing is to use suitable pastry cream.
10	When the dough is lukewarm, add the eggs. Feel the heat when you touch the dough; it should not be cold or hot. It is better to knead the egg by hand. It is better not to use a mixer. If you mix with a mixer, use the kneader series. Eggs should be added to the dough one by one.
11	Remove the sweets from the oven when they are puffed and the core is cooked.
12	Shirini LatifEh and Shirini Danmarki are Iranian sweets related to this lovely delicacy.

FAQ

1. How long does it take to make Noon Khamei?

Preparation takes about 30 to 45 minutes, and baking takes around 30 minutes.

2. What are the main ingredients of Persian cream puffs?

They are made from all-purpose flour, eggs, butter, baking powder, vanilla, and heavy whipping cream.

3. What is the baking temperature for cream puffs?

They should be baked at 390°F (200°C) for 30 minutes, followed by a few minutes under the broiler for color.

4. Where did cream puffs originate?

The foundation of choux pastry originated in Italy and was later refined and popularized in France.

5. How can I reheat unfilled pastry shells?

To keep the shells crisp, store them unfilled in an airtight container. The next day, preheat your oven to 300°F (150°C), place the unfilled shells on a baking sheet, and warm them for 3 to 4 minutes. Let them cool completely before filling them with cream.

6. When is Noon Khamei traditionally served in Iran?

It is a staple dessert for Persian New Year (Nowruz), weddings, family gatherings, and everyday celebrations.