Ever since I was a child, the name Noon Khamei, or Persian cream puffs, has made my mouth water because this sweet is delicious.
I can confidently say that no one in Iran or even in the world doesn’t like Shirini Khamei.
That wonderful and heavenly taste of cream pastry with coating. I think the delicious bread is the best sweet in the world.
I also bought this sweet from Mahsa during the marriage ceremony, and even though I was stressed that night, I still remember the taste of this sweet.
Naan e khamei, or Iranian cream puffs, is a circle-like pastry made from a combination of cream and delicious bread.
Persian cream puff that is sweet and very easy to eat. To make this naan e khamei, you need to prepare the dough and then the cream.
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.
Ingredients Persian cream puffs:
| 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 |
Noon Khamei Step-by-Step Recipe: :
1. To prepare Cream-filled pastry, first pour butter, sugar, and water into a suitable pot and heat it on high.
While the water is boiling, mix the ingredients until they are uniform and the sugar is completely dissolved. After the water boils, reduce the heat.
2. After reducing the heat, add all the flour to the pot and mix the dough for 2–3 minutes on low heat until it is formed.
If you mix the dough on high heat, the possibility of the cookies cracking after baking increases.
3. After stirring the dough for 3 minutes on low heat, pour it into another container and knead a little until the dough becomes lukewarm.
After the dough is lukewarm, we add the eggs one by one to the dough as described below.
4. We mix each egg that we added to the dough for about a minute with a good mixer until it is completely uniform with the dough and the dough is not fragmented.
After adding all the eggs to the dough, add the baking powder and vanilla.
5. We mix the pastry cream only to the extent that the baking powder and vanilla are mixed, then we pour it into the funnel.
To shape the sweets in the best way, we must install a simple 2 cm nozzle or a large flower nozzle on the funnel.
6. We turn on the oven at 390 Fahrenheit until it is hot, then spread greaseproof paper inside the oven tray.
Now, we have to pour the pastry cream on the greaseproof paper at a distance. The size of the Persian cream puff depends on your taste.
7. Now, we have to put the oven tray in the oven for 30 minutes so that the bottom of the buns gets colored. After 30 minutes, we turn on the grill for a few minutes until the buns are golden.
Now, we take out the oven and wait for the bread to cool down.
8. We mix the pastry cream with a mixer until it thickens and puffs up, then we pour the cream into the funnel and install a long nozzle on the funnel.
We insert the nozzle from the bottom of the bread and fill it with cream. You can also decorate Persian cream puff with pistachio powder, melted chocolate, etc.
No-bake Shirini Khamei :
- First, we put a suitable pot with a spreader flame on a gentle heat. Next, we cover a suitable tray smaller than the diameter of the pot with oil paper.
- Now, pour the pastry cream into the funnel and arrange it in a row, slightly apart, in the tray. After the pot is well heated, we put the tray inside the pot for 30 minutes.
- After the Cream-filled pastry has puffed well and become colored, we turn off the heat under the pot but do not open the lid of the pot. We wait until the pot cools down a little, then we open the lid and fill the cookies with whipped cream.
How many calories are in a Nan Khamei?
This Persian sweet has different calories depending on the type of cream and sugar in the cream. But usually, each 50g piece of creamed bread has 250 calories.
My experience table:
| My level of interest is from 1 to 10 | 10 |
| The ease of cooking | Hard |
| Served for | Sweet |
| Suggest for | Sweet, Dessert |
| What is served with? | Persian tea, Coffie |
History of Shirini Khamei :
The history of this sweet was originally invented for the marriage of an Italian prince to King Henry II of France in 1547. It was in this way that Persian cream puff met its recipe in Italy.
So, the answer to the question of which country noon e khamei is for goes back to Italy, which later became famous throughout Europe.
France named the second day of January the national day of noon khamei.
Like everything else, the Persian cream puff recipe changed in the 17th century until, in the 18th century, Anthony Karme presented a recipe that became today’s nan khamei recipe.
He added cream to the bread and perfected the recipe. After Europe, this sweet came to America in 1851.
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 prepare non khamei?
To prepare this sweet we need 30 to 45 minutes.
2. What is noon khamei made from?
Persian cream puffs are made from white flour, egg, butter, baking powder, vanilla, and Confectionery cream.
3. How long does it take to bake at this sweet?
To bake Persian cream puff, we need 30 to 35 minutes.
4. Which country is cream puff for?
The history of Cream-filled pastry goes back to Italy.
5. How can this sweet be reheated if saved for the next day?
If you want to save some of this sweet, do not fill them before storing them. The next day, preheat the oven to 300°F (150°C) for fresh, crisp puffs.
Place the unfilled pastry directly on the oven rack and let it reheat for about 3-4 minutes.
Then, take them out of the oven, make sure they are cooled, and then fill them with the desired cream. In this way, you have a fresh and delicious cream pastry.
6. When are these cream puffs popular?
Creamy bread is famous in Iran on Nowruz Eid, every Eid, and any day when you are happy.
Make a cream Iranina Sweet today!
- Please share your experience baking Cream-filled pastry.
- In the comments, you can ask me questions about Nan Khamei. I will answer your questions as soon as possible.
- If you bake Persian cream puffs and love the taste of it, please share your pic with us on Facebook.
Nothing is better than a fresh piece of cream bread for breakfast or a delicious snack. Thank you for sharing the recipe for cream bread with us.
Hi dear Jooli, Yes i love noon khamei along with Persian tea in breakfast, your welcome , my dear, I am very happy to have your positive opinion for this recipe.
How many clories are in the each noon khamei?
Hi dear Samuraie , Each noon khamei (weighing about 50 grams) has 250 calories of energy
Hi Dears
What does the author call the Persian Cream Puffs?
Hi I called this “noon khamei” or “naan e khamei”
What flavors are added to the whipped cream filling?
To increase the flavor of the whipped cream filling, you can use a small amount of vanilla and rose water depending on your taste.