Noon Khamei Recipe | Persian Cream Puffs in just 6 steps

Noon khamei, a light sweet that we all love. Noon khamei is one of the usual sweets of confectioners, which honestly has a unique taste and is almost 500 years old.

The truth is that everything you might expect from a dessert or sweeter, you can find it in this small but mysterious pastry in Cookery Magazine.

It is a sweet story that has gone through an interesting story of moving from Italy to the rest of the world and creating very interesting and beautiful memories or perhaps lasting memories for all its lovers.

Persian cream puffs are a round pastry dough filled with whipped cream, pastry cream, or ice cream. These balls of dough may be decorated or plain or topped with chocolate sauce, caramel, or powdered sugar.

Ingredients for making Noon khamei

Butter	50 grams
Sugar	½ teaspoon
Water or milk	200 grams equal to one glass
Flour	125 grams
Eggs	4 large eggs
Baking powder	¼ teaspoon
Vanilla	½ teaspoon
Pastry cream	300 grams

Recipe for making Noon khamei

The first step

In the first step of how to prepare cream bread, you must choose a suitable pot. Put the butter in it to melt. After the butter melts, add the sugar. Stir the mixture of butter and sugar until it is smooth.

The second step

In the second step of how to prepare Noon khamei, go to flour.

Sift the flour three times to remove any excess bubbles, then add to the milk and butter mixture. Stir the mixture constantly with a spoon so that it does not stick.

After five minutes, when the dough is formed, collect it on one side of the container. If you stir this mixture on high heat, there is a possibility that the cookies will crack after baking.

The third step

Next, remove the dough from the heat and transfer it to another container. To cool the dough in the same container or another container:

1. Open it with the help of a spatula.
2. In another method, knead it a little.
3. Break the eggs in a separate bowl and beat them with a mixer.

The fourth step

Pour the prepared dough into a funnel with the help of a spoon. It is better to use okra (bamiyeh) or flower piping nozzle in the preparation of noon khamei. 

Of course, to give a better shape to your glossy and stretchy dough, 1M & 2D Piping Tip can also be used.

Be sure to keep this point in mind that simple rolls will not give shape and groove to your sweets. 

Now, put oiled paper in the oven tray and roll the dough into a circle with a distance from each other. The size of the nan khamei depends on you.

The fifth step

Turn on the oven at a temperature of 200 degrees Celsius. Now, put the dough tray on the first floor of the oven.

Allow 40 to 30 minutes for the creamy bread to double in size. After cooking, you will notice their golden color change.

After 40 minutes, take out the tray. Give time to cool completely.

The sixth step

At this stage of how to prepare Persian cream puffs, it is time to prepare the cream. Beat the cream well with a high-speed mixer for 20 minutes until it becomes fluffy.

Be careful that your cream should be fluffy and firm so that it does not run. Make a little hole in the bottom of the breads (cakes). Pour the cream into the funnel.

You have to fill them with cream with the help of a long tube from the bottom of the bread. Now arrange them in the desired container and decorate with pistachio and walnut pieces. You can also use the chocolate sauce on the cake to pour on the creamy bread.

Having a journey in the history of Persian cream puffs

The word noon khamei (which is written in different ways such as profitrole, profitrolle, and profiterole) has existed in English since the 16th century. Its original meaning is not clear in both English and French. 

Later, it was said that this word means a kind of dough roll baked under ashes. 

In the 17th century, potage de profiteolls or profiterolls was a soup of small dry bread (probably round loaves) boiled in almond water and garnished with truffles and other things.

Migration has always been a factor in the transfer of science, knowledge, art, and ideas. No one knows the exact origin of cream bread, but it seems that this sweet has a long history.

The French writer François Rabelais (1533-1494) mentioned it in his book called Gargantua. This pastry was originally prepared in Italy with a more bread-like texture.

The court chef of Catherine de Medici, a noble Italian woman from the Italian Medici family, invented a creamy pastry dough for her wedding ceremony with the French king, Henry II, around 1547, and it was from this point that the pastry Cream came to France with its original recipe.

The recipe for cream puff, like everything else, underwent changes and entered a whole new level in the 17th century, which was the peak of the flourishing of pastry art in Europe, until finally, in the 18th century, the great chef, Antonin Kerme (1833-1784) presented a recipe that is still used to prepare cream pastry. He added cream to the bread and actually made noon khamei famous.

He prepared bread that was filled with cream and dipped in warm caramel, and this dish was approved and admired by everyone who tasted it.

Creamy bread is sometimes placed on a pyramid base and decorated with chocolate or caramel sauce. The French version of this pastry, which is very similar to Persian cream puffs, is called éclair.

The difference is that, eclairs are prepared in the form of cylinders of approximately 7 cm, which are filled with cream and covered with chocolate after baking.

Thus, he invented the Croquembouche, a tower of cream bread. This sweet quickly became famous and became the wedding cake chosen by the French; France is where this sweet is still popular; Now, January 2nd is known as the national cream puffs day in France.

After Europe, it can be said that cream bread came from America in 1851 and appeared on the menu of American restaurants.

And then, with the passage of time, it has gained a certain popularity in the whole world, and it has caused every country to seriously acquire a special skill in how to implement it, and in fact, it has been cultivated in a place other than its origin.

The record for the largest noon khamei belongs to 56 kg cream puffs. This cream puffs was made on August 11, 2011, at the Wisconsin State Fair by Dave Schmidt and his team.

The Wisconsin Fair is famous for its dairy baking section, which began producing cream bread in 1924.

Conclusion

Thank you for being with us with this delicious and popular sweet. If you have any questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

Preparing a Noon khamei, whether with or without an oven, will leave an enjoyable experience of a day with your family in your mind, which can even make the taste of the cake more pleasant; In many sources, northern Italy is mentioned as its main source.

So, if you are a fan of variety and risk, you can even give yourself the opportunity to try different flavors and fillings.

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Frequently Asked Questions about persian cream puffs