Noon Khamei - Persian Rosewater Cream Puffs - VIDEO!
This is a heavenly, delightfully airy dessert with a subtle rose flavor that adds so much to this easy-to-make cream-puff treat. Absolutely stunning and tastes even better.
Cuisine: American, French, Persian
Keyword: candied rose petals, choux dough recipe, cream puff recipe, cream putffs, foolproof choux dough, how to make cream puffs, norooz recipe, norouz recipe, nouruz recipe, nowruz recipe, persian cream puff recipe, persian cream puffs, persian dessert recipes, persian food bloggers, persian new year recipe, persian recipes, rose, rosewater, rosewater dessert, rosewater whipped cream, sugared rose petals
Author: Honest and Tasty
Sugared Rose Petals:
2pesticide-free small and fragrant Rosesrinsed
Granulated sugar for sprinkling over the rose petals
Cream Puff Dough (Choux Dough):
Rosewater Whipped Cream:
2teaspoonsrosewater (or up to 2 tablespoons depending on how strong you want it to taste of rosewater
Sugar Slurry for Attaching Petals to Cream Puffs:
2tablespoonsof Powdered Sugar
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!
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Makes about 24 cream puffs. Cream puff shells store well in the fridge or freezer. Rose petals should be sugared ahead of time, preferably the day before, so they have enough time to dry and harden.