SAEDNEWS: Learn how to make delicious, bakery-style cream puffs at home with this simple and easy recipe. Follow along for perfect results every time.
According to Saednews, Cream puffs, known as Noon Khamei in Iran, are one of the country's most popular pastries. These light, airy treats are filled with whipped cream and are commonly served at celebrations, family gatherings, and special occasions. Their crisp outer shell and creamy filling make them a favorite for both children and adults.
Follow this step-by-step recipe to prepare delicious homemade Persian cream puffs.
50 g butter
½ teaspoon sugar
200 ml water or milk
125 g all-purpose flour (sifted)
4 large eggs
¼ teaspoon baking powder
¼ teaspoon vanilla extract or vanilla powder
300 g sweetened whipping cream
Melted dark or white chocolate (optional, for decoration)
In a medium saucepan, combine the butter, sugar, and water (or milk). Place over medium heat and stir continuously until the butter melts and the sugar dissolves.
Once the mixture begins to boil, add the sifted flour all at once. Stir immediately with a wooden spoon or spatula until the dough comes together into a smooth ball and pulls away from the sides of the pan.
Cook the dough for another 1–2 minutes, then transfer it to a clean bowl. Let it cool completely at room temperature for 1–2 hours. This prevents the eggs from cooking when they are added.
Preheat the oven to 200°C (392°F). Make sure the oven is fully heated before baking.
Lightly beat the eggs in a separate bowl.
Using an electric mixer, briefly mix the cooled dough. Add the eggs gradually in four batches, mixing for 3–4 minutes after each addition until fully incorporated before adding the next.
With the final egg addition, mix in the baking powder and vanilla. These ingredients help the pastries rise and improve their flavor.
The finished dough should be smooth, glossy, slightly sticky, and pipeable—not too stiff or too runny.
Transfer the dough into a piping bag fitted with a suitable round tip.
Line a baking tray with parchment paper.
Pipe evenly sized mounds, leaving enough space between each one for expansion during baking.
Bake at 200°C (392°F) for approximately 30 minutes.
Do not open the oven door during baking, as this may cause the pastries to collapse. The finished shells should be golden, hollow, and well-risen.
Remove the baked shells from the oven and let them cool completely.
Using a small knife or skewer, make a small hole in the bottom of each shell.
Allow the sweetened whipping cream to soften slightly at room temperature.
Whip with an electric mixer on high speed until thick, fluffy, and stiff.
Transfer the whipped cream into a piping bag and fill each pastry through the hole until generously filled.
Drizzle or dip the tops in melted dark or white chocolate for a professional finish.
Refrigerate the filled cream puffs for 1–2 hours. This allows the cream to slightly soften the pastry shell, creating the classic texture.
Serve chilled.
Preheat the oven completely before baking.
Avoid placing the pastries in the center of the baking tray, where heat is strongest.
Cook the dough only until it forms a smooth ball. Overcooking can cause excess oil separation and poor texture.
Let the dough cool to lukewarm before adding the eggs.
Add the eggs gradually to achieve a smooth, elastic dough.
The dough should be glossy and hold its shape when piped.
Do not open the oven door while baking.
Bake until the shells are fully cooked and hollow inside. Removing them too early can cause them to collapse.
Cracks on the surface usually indicate that the dough was not mixed thoroughly.
For extra flavor, you can add:
Vanilla extract
Orange essence
A small amount of rose water
Finely grated lemon zest
These additions give the cream puffs a pleasant aroma without overpowering the traditional flavor.
Yes. You can bake them in a large heavy pot with a metal rack placed inside. Arrange the piped dough on parchment paper over the rack, cover with a tight-fitting lid wrapped in a clean kitchen towel, and cook over low heat with a heat diffuser for about 20 minutes.
Yes.
Preheat the toaster oven to 200°C (392°F).
Line the baking tray with parchment paper.
Pipe the dough with enough space between each pastry.
Bake with only the bottom heating element on.
Bake for 10 minutes at 200°C, then reduce the temperature to 180°C (356°F) and bake for another 10 minutes to prevent the shells from drying out.
Your homemade Persian-style cream puffs are now ready to enjoy with tea, coffee, or as an elegant dessert for any occasion.
