Persian Noon Khamei (Cream Puffs) نون خامه ای ایرانی با دستور کامل انگلیسی

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@CafeBagheri 3 жыл бұрын

RECIPE FOR PERSIAN NOON KHAMEI (CREAM PUFFS) Makes: 50 bite-sized cream puffs INGREDIENTS: - FOR THE PASTRY: --- 1 cup Water --- 6 tbsp (3 oz) unsalted butter, cubed --- 1/8 tsp Salt --- 1 cup All-purpose flour, sifted --- 2 tsp Powdered sugar --- 4 Large eggs (room temperature) - FOR THE FILLING: --- 2 cups Heavy cream --- 5 Tbsp Powdered sugar (more can be added per your taste) --- 1 tsp Vanilla extract --- 1 tsp Rosewater (optional) - available in Persian and Middle Eastern markets - OPTIONAL FOR DECORATING PRIOR TO SERVING: --- Powdered sugar (more common in French and European versions of the cream puff) --- 1/2 cup Milk chocolate chips, melted --- 1/4 cup Chopped pistachio nuts DIRECTIONS: - Prepare the pastry: --- Preheat oven to 425° F (or the convection equivalent). --- Sift flour and powdered sugar in a bowl --- Line a pan/cookie sheet with parchment paper. --- Bring to boil over medium heat while stirring to melt the butter. --- Immediately after starting to boil, remove saucepan from heat and place it on a sturdy heatproof surface. --- Add all the sifted flour/powdered sugar to the hot liquid at once. --- Use a silicon spatula/spoon to mix the flour into the liquid and stir rapidly, until a ball of soft dough forms and starts to pull away from the sides of the pan. --- Make sure all pockets of dry flour are incorporated. --- Place the pan back on low heat and continue to stir for 4 minutes; this is to remove some of the extra moisture (otherwise your final dough will be too runny to pipe!) --- Remove the saucepan from the heat. --- Place the soft dough in a large bowl and allow it to cool for 10 minutes so you don't end up with scrambled eggs in the next step. --- Using your hand-mixer at medium speed, add eggs one at a time, beating each one until fully incorporated before adding the next. --- After mixing the last egg, scrape down the sides of the bowl and beat on high for 1 more minute until smooth. --- Use a spatula to fill a large pastry bag (about 16-inch) with the batter. You may fit the bag with a frosting tip or cut the tip of the pastry bag to ¾-inch diameter. --- On the prepared baking sheet, pipe the batter in a spiral pattern making the circle your desired size. --- Leave 1-inch space between each cream puff. ------ We pipe the cream puffs at about 1 1/2 inches in diameter to make them bite-sized. You may choose to pipe them bigger. --- Wet your fingertip and flatten the little pointy top that was left on each piped puff. This will prevent the tip from burning! --- Bake for 10 minutes at 425° on the center rack of the oven. --- After 10 minutes, without opening the oven door, reduce the temperature to 325° and continue baking for another 20 minutes. ------ NOTE: If you are making bite-sized puffs, you will need a shorter baking time at 325°. Start with 10 minutes and bake longer as needed until the puffs are golden brown. --- Transfer the golden-brown hollow pastries onto a cooking rack. --- Cool the pastries completely. --- Use a sharp serrated knife to cut off the tops. - Prepare the filling: --- Add the heavy cream to a chilled bowl. --- Add the powdered sugar and beat with an electric hand-mixer on medium low speed until soft peaks start forming. --- Add the vanilla and optional rosewater. --- Increase the speed to high and beat until stiff peaks form. Scrape down as needed. --- Fill the cooled shells with the whipped cream using a spoon or a pastry bag fitted with a large star tip. --- Serve the filled pastries within a few hours. - Serving options: --- Dust the tops with powdered sugar right before serving. --- Dip the top part of the puff in melted chocolate then sprinkle with chopped pistachio nuts before the chocolate cools and sets. NOTES: --- If you would like to save some of the puffs for the next day, you may do so without filling them. --- For fresh crispy puffs the next day, preheat the oven to 300 F and reheat the unfilled puffs directly on the rack for 3-4 minutes. Let them cool before filling them.

@p.b.2903 3 жыл бұрын

Do you have patreon?

@CafeBagheri 3 жыл бұрын

@@p.b.2903 I do not. 🙏🏼

@p.b.2903 3 жыл бұрын

Can you have it? Patreon allows users to support their favorite channels by giving them small monetary donations. Will look forward to one in future !

@CafeBagheri 3 жыл бұрын

@@p.b.2903 We will look at it!

@CafeBagheri 3 жыл бұрын

@@p.b.2903 🙏🏼🌹

@PeteBreen 3 жыл бұрын

Going to give these a try. Great video!

@natania5301 3 жыл бұрын

Constantly learning new takes on Iranian classics from awesome cooks like you! As I live in a tropical climate in Australia I use 'stabilised cream' made with adding gelatin because the cream melts in the heat. I love using all kinds of flavoured creams like mocha and vanilla. I haven't made these for ages, I'm going to try yours with added chocolate flair! I love these! Thank you so much!🙏🏽

@joeiloyde576 5 ай бұрын

Thanks!!! Great explanation of all of the steps!

@Carmel99333 Жыл бұрын

I remember eating these at a party at someones house when i was a kid always praying id go back there haha my parents never took be back - loovve them!!!

@SoloRedacted 2 жыл бұрын

Please keep making more vids. Love ur content.

@Carmel99333 Жыл бұрын

Thank you 😊

@stanlee1376 2 жыл бұрын

I’ll make this. I missed this when I was in kish iran and dubai.

@p.b.2903 3 жыл бұрын

Lovely Iranian take on a common food love it. Keep up the good work. Also couldn’t get this video on high def like your last one but still superb!

@p.b.2903 3 жыл бұрын

Correction you have it in 1080 I just had to adjust the video setting! 👍

@4evrbatman 5 ай бұрын

Just came from Bamieh, 😅 My favorites in Persian bakery had it in Irvine, CA while on business trip 10 years ago. I don't remember seeing these at Natalie's in Plano (now Carrollton) You need to make Zoolbia 😊 we call them Jalebis (Not pronounced H but J)