Persian Cream Puffs (Noon'e Chamei)

Preparation

1. Step 1

   1. Preheat oven to 400°F. Line two cookie sheets with parchment paper.

   Step 2

   2. In a small nonstick saucepan, bring water, margarine, and salt to a boil. When margarine melts, add flour all at once, stirring rapidly. Reduce heat to medium and continue to cook until a ball of dough that detaches easily from the pot forms. Set aside and let cool for 10 minutes.

   Step 3

   3. In the meantime, make the cream filling by beating the parve whipping cream until it forms peaks. Add the powdered sugar and mixing well. Store in a cool place until ready to use.

   Step 4

   4. Transfer cooled dough to the bowl of stand mixer fitted with a flat paddle attachment. Add eggs, one by one, making sure each egg has completely incorporated into the dough before adding the next.

   Step 5

   5. Transfer dough to a pastry bag fitted with a large star pastry tip (Wilton 4B is perfect) or simply use an ice cream scoop to form puffs. Form meringue-like mounds, 3" in diameter and 2" in height, directly on the prepared pans.

   Step 6

   6. Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.

   Step 7

   7. When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.

   Step 8

   8. Optional: To make the syrup, mix all ingredients in a bowl and microwave for 1 minute. Drizzle cooled syrup on cream puffs right before serving. Can also be served with a drizzle of melted chocolate or sprinkled with powered sugar.