Persian Cream Puffs (noon'e Chamei)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 cup water
• 1 stick unsalted margarine (4 oz.)
• 1/2 teaspoon salt
• 1 cup flour
• 5 eggs
• 1 pint whipping cream, whipped
• 1 cup powdered sugar
• garnishing syrup (optional)
• 1 cup honey
• 1/4 cup rose water
• 1/2 teaspoon saffron
• 1/2 teaspoon cardamom

Recipe

• 1 preheat oven to 400°f line two cookie sheets with parchment paper.
• 2 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.
• 3 in the meantime, make the cream filling by beating the whipping cream until it forms peaks. add the powdered sugar and mixing well. store in a cool place until ready to use.
• 4 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.
• 5 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.
• 6 bake for 20 minutes until golden brown; transfer puffs to a cooling rack.
• 7 when the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.
• 8 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.