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Noon-e Khame-i - Rose and Pistachio Persian Cream Puffs

Noon-e Khame-i – Rose and Pistachio Persian Cream Puffs

Made with a delicate choux pastry—light, airy, and baked with love.

Course afternoon tea, choux pastry, Quick & Easy
Cuisine iranian cuisine, iranian food, iranian sweets, persian cuisine, Persian Food, persian sweets
Keyword Noon-e Khame-i – Rose and Pistachio Persian Cream Puffs
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 pieces
Author Labsalliebe

Ingredients

INGREDIENTS NOON-E KHAME-I

  • 12 Cream Puffs

INGREDIENTS FOR THE DAIRY-FREE CHOUX PASTRY

  • 125 ml Water
  • 50 g Butter unsalted, cut into small pieces
  • 75 g All-purpose flour
  • 1 tsp Fine sugar
  • 1 pinch Salt
  • 3 Large Eggs 2 for the dough, 1 for the egg wash

INGREDIENTS FOR THE ROSE & PISTACHIO CREAM

  • 200 ml Heavy whipping cream chilled
  • 60 g Powdered sugar icing sugar
  • 1 tsp High-quality rosewater
  • 10 g Shelled pistachios

Instructions

STEP-BY-STEP INSTRUCTIONS

PREPARE THE CHOUX PASTRY

  1. Preheat your oven to 200°C (400°F).
  2. In a medium saucepan, bring the water and butter pieces to a boil over low heat.

  3. Remove from heat immediately.

  4. Quickly add the flour, salt, and sugar. Stir vigorously until no lumps remain.

  5. Place the pot back on the stove.

  6. Stir constantly with a spatula for about 2 minutes until the dough forms a smooth ball and leaves a thin white film on the bottom of the pot.

  7. Transfer the dough to a mixing bowl and let it cool slightly.

THE SECRET TO THE RISE

  1. Whisk 2 of your eggs. Using a hand mixer, add them to the dough one at a time.
  2. Crucial Step: Beat the mixture for about 5 minutes until the dough is glossy, thick, and perfectly smooth.

SHAPE & BAKE

The Pro Way:

  1. Pipe 12 mounds onto a baking sheet lined with parchment paper, leaving plenty of space between them.

Or the Easy Persian Way:

  1. Simply use a tablespoon to scoop and drop 12 rounds onto the paper.

  2. Whisk the remaining egg and lightly brush the tops of the puffs.

  3. Bake at 200°C (400°F) for 15 minutes.

  4. Reduce heat to 170°C (340°F) and bake for another 10–15 minutes.

  5. Let them cool completely on a wire rack.

THE FLORAL FILLING

  1. Whip the heavy cream with powdered sugar and rosewater until stiff peaks form. Keep it chilled in the fridge.
  2. Dry-roast the pistachios in a pan until fragrant, then crush them coarsely.

  3. Set aside 1 teaspoon of pistachios for garnish and fold the rest into the chilled cream.

THE FINISHING TOUCH

  1. Fill a piping bag fitted with a star tip with your Rose-Pistachio cream.
  2. Gently poke the tip into the side of each cooled puff and squeeze until full.

TOPPING

  1. Dust with powdered sugar and sprinkle the remaining pistachios on top.