- LK Bonabi
Persian Cream Puffs - Naan Khamei
Welcome to my last post for 2020. What a year it's been!
I hope 2021 brings to every single one of you and to the world, a better and brighter year ahead.
I'm ending this year with a dessert I love, Persian Cream Puffs better known as Naan Khamei.
A delightfully light and airy cream in a crisp choux pastry, dusted with ground pistachios, rose petals and icing. Quite a nostalgic taste, in particular as the cream has rose water whisked into it, taking me back to Iran where those huge white boxes are filled with giant sized Naan-Khamei that could never fit neatly into the mouth! but tasted ohhhhh so heavenly, so just to let you know I'm now closing my eyes, biting into my own Naan-Khamei and wishing you all a very very Happy and healthy New Year 2021 :)
Ingredients
8 fl oz water
113g unsalted butter
133g plain flour
2 medium sized eggs
1/2 tsp salt
1 tbsp granulated sugar
1/2 tsp vanilla extract
For the filling
285g double cream (I used a light version)
5 tbsp granulated sugar
1 tbsp rose water
For the garnish
1 tbsp ground pistachios
1 tsp pistachio slivers
1 tsp rose petals
Note: Oven 190°C or Gas Mark 5 for 30 to 40 minutes
Method
Step 1
To a pan add water
Add the salt, sugar, butter and vanilla extract
Allow the water to boil until the butter melts
Remove from the heat
Step 2
Add the flour and mix vigorously until smooth and pulls away from the pan
Place back over a low heat for 3 minutes and continue mixing in order to cook the dough
Remove from the heat
Set aside to cool for 5 minutes
Step 3
Gently whisk the eggs separately
Add the eggs to the dough and mix thoroughly until smooth and glossy but not runny. The consistency should be sticky and thick enough to put in a piping bag or to spoon out.
Step 4
Pre-heat the oven at 190°C or Gas Mark 5
Sprinkle or spray the baking tray with a little water, this will allow the choux dough to rise
Either pipe or spoon the mixture on the baking tray
Place in the oven for 30 to 40 minutes
After 25 minutes (being very careful) poke small holes in each choux to release the steam
Close the oven door and allow to bake till the 30 or 40 minute mark
Remove from the oven and allow to completely cool on a wire wrack
Step 5
For the filling
Add the cream to a large bowl
Add the sugar and rosewater
Whisk until the cream forms smooth peaks
Place in the fridge for 12 hours
Step 6
Remove the cream from the fridge and put in a piping bag
Pipe the cream into the puffs by either making a hole at the bottom of the puff, or like me, carefully slicing the puffs horizontally and filling them with cream
Step 7
For the garnish
Sprinkle the cream puffs with ground pistachio, icing, pistachio slivers and rose petals
Enjoy with lovely Persian tea. :) Noosh-e-Jaan :)
