Tonight my little boy and I made some Noon Khamei together which bought back some lovely memories of summer holidays spent staying with my Aunt and Uncle in Suffolk. My Aunt and I used to go and meet my Uncle for lunch and take him some sandwiches (tuna on brown bread with pickle!) She used to say ‘tough as old boots that bread!’ which always made me giggle and wonder what old boots tasted like! Thankfully I have never found out despite some epic cooking failures over the years!
On one occasion we made some choux pastry together, it was a really warm summer that year and I remember us making these in the morning and then heading out for the day. I can’t remember exactly why but my Uncle had, by the time we arrived back, covered the choux pastry that my Aunt had left out to settle with a damp cloth which obviously ruined them and we didn’t get to have lovely little sweet cream pastries that evening!
Anyway, in the 26 or so years since that event, my Aunt has shown me how to make a really good choux pastry batter and this one almost never fails! I have added a few different flavours to the cream, however feel free to adapt to any flavour combination you like. Cardamon is also a flavour that works well with these. Happy baking!
Noon Khamei (sweet rose profiteroles)
For the choux pastry:
65gm plain flour
1 tsp sugar
2 medium eggs
Rose flavoured sweet cream:
300 gms double cream
80gms icing sugar
2 tsp rose water
Place the butter sugar and water into a pan and bring to a boil slowly.
take off the heat and add all of the flour at once and quickly mix until the batter comes away from the sides of the pan into a ball. Leave to cool for 5 minutes.
Add the eggs one at a time mixing vigorously. It will look slimy at this stage. Ensure it is thoroughly mixed before you add the second egg and repeat the same again.
Line a baking sheet with greased baking paper and pip out small disks giving each disk enough space to rise.
Place into a pre heated oven at 180′ (fan oven) for 40 minutes. Keep an eye on them at the last few minutes and when they are golden remove and pierce each one and place back in the oven for a further 5 minutes for them to dry out.
Remove and leave to cool on a wire rack then make cream.
To make the cream add all ingredients to a bowl and whisk until stiff peaks form. Add to a piping bag (I use disposable ones from Lakeland as they are so much easier to just throw away after) and pipe into a little pastries. You can dress with chocolate or leave plain. I tend to have plain as the cream is sweet enough and that is how they are traditionally served in Iran. However feel free to add chocolate if you are going for the ultimate indulgence and trust me these are worth it! Nooshe Jaan!