These BEST EVER cream puffs are a heavenly, delightfully airy dessert with a subtle rose flavor that adds so much to this easy-to-make cream-puff treat. Learn how to make cream puffs that are not only DELICIOUS, but this cream puff recipe is also very easy to follow!
First of all, I’m going to be typing this post with a bird constantly trying to wedge herself between my hand and the keyboard. Needy little thing.
Second of all, to anyone who regularly keeps up with my blog posts and youtube videos, I am very sorry, so so sorry for being MIA. I have been a busy bee, writing my dissertation and preparing for my thesis defense, which will be next week! So I have been holed away in the corner of my couch. No, literally, I’ve created a hole in the couch with my bottom because it’s where I’ve been living for the past couple of months, just writing and writing. And next week, if all goes well, I will have earned my PhD in sciencey things.
And then I can finally get back in the kitchen again! It’s been awhile. And there have been way too many sandwiches in my life recently. Make sandwiches, go to the sandwich shop and pick up a sandwich, get sandwiches delivered. I don’t want to even type ‘sandwich’ anymore. On to dessert…which I just realized, is kind of sandwichy, yet not at all sandwichy.
Regardless, I am honestly SO excited to share this recipe with you. It’s the Persian New Year in a couple of days, marking the beginning of spring (FINALLY, Chicago!). So obviously I had to make something that’s a lot Persian and a lot spring.
It might not appear as such, but this recipe for Persian cream puffs is, like all my other recipes, simple to make. Trust me, I know how difficult cream puff shells can be to make. It only takes a quick search online and you will soon realize that making and baking cream puff dough (AKA choux dough) seems to be more of an alchemy than a kitchen recipe, and at best, maybe some kind of food science.
BUT, I promise you, I’ve recipe tested and tested and tested, with the goal of making the perfect cream puff shell that tastes great, has a wonderful texture, and is totally fool-proof. I’ve actually tested out this recipe in two different ovens, two different stoves, two different kitchens, and even in two different states thousands of miles apart, with the same perfect outcome. I’ve made it so many times; this is truly the one and only recipe I will ever use for choux dough. Believe you me, it’s as easy as it can get when it comes to this stuff.
As for the rosewater whipped cream, it’s quick and easy. But it tastes like the most elegant, clean, delicious, fluffy chantilly cream of your life. I kind of think chantilly cream has a pretty ring to it. But you know what? It totally just means whipped cream. So, that’s all that is. *Plop*
It’s like when you go to a restaurant and they serve you herbed parmesan croquettes with aioli. Yeah… that’s just fried mashed potato balls with garlic mayo and some cheese and parsley thrown on top. One sounds like $$$, while the other sounds like the salad bar at the Sizzler.
Back to the cream puffs, let’s talk about the rose petals and the rosewater! You can buy the rosewater at Whole Foods, online, or at any Middle Eastern market. It’s very strong because it’s made from a specific and extremely fragrant Persian rose, namely the Mohammadi rose, and the scent of this rose is so breathtakingly gorgeous that it’s also used to scent perfumes. Also, rosewater makes for a wonderful facial mist, just fyi. When you buy the rose petals, you can either rehydrate dried Persian roses (also found in Middle Eastern markets) or you can use fresh, pesticide-free roses. Just make sure that the petals are small and they smell good! Roses that smell good taste good. Making the sugared rose petals is a cinch and they’re just so pretty and fun! They’re essentially homemade candy, really.
Happy Persian New Year, happy spring, and happy baking!
Cool, now my bird decides to leave just as I finish typing. Also, her name is Pickle and she loves these cream puffs.
Subscribe to my YouTube Channel HERE!
Follow me on Instagram!
I’m also on Facebook!
And if you want a heads up whenever I post a new recipe, subscribe to my free newsletter by entering your email at the very bottom of the page!
As always, love, health, and happiness to all of you!
Noon Khamei – Persian Rosewater Cream Puffs – VIDEO!
Sugared Rose Petals:
- 2 pesticide-free small and fragrant Roses rinsed
- 1 Egg White
- 2 tablespoons Water
- Granulated sugar for sprinkling over the rose petals
Cream Puff Dough (Choux Dough):
- ½ cup Water
- ½ cup Whole Milk
- ½ cup Butter room temperature
- 2 teaspoons Sugar
- ½ teaspoon Salt
- 1 cup All-Purpose Flour
- 4 Eggs whisked lightly
Rosewater Whipped Cream:
- 2 cups heavy cream
- 2 teaspoons rosewater (or up to 2 tablespoons depending on how strong you want it to taste of rosewater
- ½ cup sugar
Sugar Slurry for Attaching Petals to Cream Puffs:
- 2 tablespoons of Powdered Sugar
- ½ teaspoon water
For the Sugared Rose Petals:
- Whisk egg white with water and brush this mixture thinly over the front and back of one petal.
- Take a pinch of sugar to coat each side of the petal and place the petal on parchment paper. Continue with remaining petals and keep at room temp on the parchment overnight to dry.
For the Cream Puff Dough (Choux Dough):
- Preheat the oven to 425°F (218°C).
- Line a baking sheet with foil and grease the foil.
- In a large pot over medium-high heat, add the water, milk, butter, sugar, and salt.
- Once it comes to a simmering boil, remove it from heat and quickly mix in the flour with a wooden spatula until fully incorporated.
- Put the pot back over the heat for 2 minutes, mixing the entire time. This is important for removing excess steam.
- Then remove the pot from the heat and mix for another 3 minutes to slightly cool and release more steam.
- Little by little, add in the whisked eggs, stirring constantly until everything is fully combined and the dough is stretchy and thick.
- Use two large spoons to make 1 tablespoon-full round dollops of dough on the baking sheet. Give about two inches of space between dollops.
- Bake for 10 minutes on the middle oven rack, and then change oven temperature to 350°F (176°C) until completely golden, or approximately 20 more minutes.
- Allow to cool at room temperature.
For the Rosewater Whipped Cream:
- Using an electric mixer, combine heavy cream, rosewater, and sugar in a large mixing bowl until stiff peaks start to form.
For the Sugar Slurry for Attaching Petals to Cream Puffs:
- Mix powdered sugar and water in a small bowl to make slurry that will act as glue for petal attachment.
To assemble the cream puffs:
- Cut each cream puff shell in half so that you have a top half and a bottom half.
- Place a big dollop of whipped cream in each bottom shell half and place the top half right on top.
- Place a tiny amount of the sugar slurry to the bottom of a petal or two, and place the petal(s) right on top of the cream puffs to stick. Enjoy the puff!
~~If you enjoyed this recipe, please rate it below and subscribe to my YouTube channel for more videos!~~
And go ahead and check out these great recipes for the Persian New Year!
[inlinkz_linkup id=615487 mode=1]