Noon Khamei (Shirini Khamei) Recipe-Persian Cream Puffs

Ever since I was a child, the name of noon khamei, or Persian cream puffs made my mouth water because this sweet is delicious. I can confidently say that there is no one in Iran or even in the world who does not 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. Noon khamei is a Persian cream puff sweet and is very easy to eat. To make this naan e khamei, you need to prepare the dough and then the cream.

Related: shirini nargili recipe.

Ingredients Persian cream puffs(noon khamei):

Noon Khamei Recipe

Instruction Persian cream Puffs:

1. To prepare shirini khamei, first pour butter, sugar, and water into a suitable pot and put it on high heat.

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 the dough 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.

In order to shape the sweets in the best style, we must install a simple 2 cm nozzle or a large flower nozzle on the funnel.

6. We turn on the oven at a temperature of 390 Fahrenheit until it is hot, then we spread a 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 use pistachio powder, melted chocolate, etc to decorate shirini khamei.

My experience table:

Related : shirini latifeh.

No-bake noon 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 put it in a row at a little distance from each other in the tray. After the pot is well heated, we put the tray inside the pot for 30 minutes.
• After shirini khamei 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.

You can also read reshteh khoshkar.

How many calories are in a noon Khamei?

Noon khamei has different calories depending on the type of cream and sugar in the cream. But usually, there are 250 calories in each 50g creamed bread.

History of noon khamei:

The history of noon khamei was originally invented for the marriage of an Italian prince to King Henry II of France in 1547. In fact, 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 in the whole of Europe, so France has named the second day of January as the national day of noon khamei. This Persian sweet and koloocheh fooman and shirini keshmeshi are delicious Persian sweets.

The Persian cream puff recipe, like everything else, underwent changes in the 17th century until finally, 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.

Notes for noon khamei

Observe the following points: your cream bread will be puffed up, and it will be good:

1- One of the important stages of making dough is heating. 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.

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.

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.

2– When the dough is lukewarm, add the eggs. That is, feel the heat when you touch the dough. The dough 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.

3- Preheat the oven. The dough should be placed in the oven that has reached the appropriate baking temperature so that it puffs up well.

4- If your dough is not mixed well, the bread may crack.

5- The dough should be shiny and sticky before pouring it into the funnel.

6- When the sweets are puffed, and the core is cooked, take them out of the oven.

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- 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.

9- If there are too many cracks on the cream bread, the flour is not evenly distributed in the dough.

The dough should be thoroughly stirred before pouring it on the pastry tray, smooth and shiny. The smoothness and smoothness of the dough and the non-lumping of the dough will prevent cracks from appearing on the noon khamei.

You can also read Persian crackers recipe.

FAQ for nan khamei:

1. How long does it take to prepare non khamei?

For preparing non khamei 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 noon khamei?

For baking noon khamei we need 30 to 35 minutes.

4. Which country is noon khamei for?

The history of noon khameyi goes back to Italy.

5. How can the noon khamei be reheated if saved for the next day?

If you want to save some of the noon khamei, do not fill them before storing. For fresh, crisp puffs the next day, preheat the oven to 300°F (150°C). Place the unfilled pastry directly on the oven rack and let them reheat for about 3-4 minutes.

Then take them out of the oven and first make sure that 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 and every Eid and any day when you are happy.

Did you like noon khamei recipe?

• Please share your experience with baking non khamei.
• You can ask me questions about nan khamei in the comments. I will answer your questions as soon as possible.
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