My Wimbledon Inspired Noon Khamei (Strawberry Cream Puffs) in My Little Persian Kitchen

This week has been absolutely lovely, not least because of the amazing weather we are having but also because I spent the day at Wimbledon with my team enjoying some lovely company, great tennis and wonderful food!
For as long as I can remember I have loved watching the amazing chef Michel Roux Jr cook on the television. He is without any doubt my favourite chef of all time. He is so graceful and methodical when he cooks and his public persona is warm and friendly.
Well this week I had the unbelievable pleasure of seeing him in person whilst at Wimbledon!!
Now, ordinarily, I am relatively balanced, sensible and don’t generally get carried away or overly excited. However, this occasion was entirely different!
When seeing Michel in person my power of speech and ability to smile normally completely evaded me! I was indeed totally awe stricken! I’ve always wondered how I would react if I met him and we’ll it’s fair to say I went totally off the reservation and most likely embarrassed most, if not all of my team.
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The food at ‘The Gatsby Club’ was outstanding. In honour of that, and the fact that it’s Wimbledon week, also sincerely hoping to redeem my self with these…..I came home inspired to do some fusion cooking and the result is these lovely little strawberry and rose Noon Khamei. Or strawberry cream puffs if you prefer!
I hope you enjoy them as much as I do! They are no croquembouche but they are delightful nonetheless!
If you enjoyed reading and would like to see more please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen & facebook page @mylittlepersiankitchen

My Little Wimbledon Noon Khamey

For the choux pastry:

65gm plain flour

pinch salt

50gm butter

100ml water

1 tsp sugar

2 medium eggs

Rose flavoured sweet cream:

300 gms double cream

80gms icing sugar

2 tsp rose water

British Strawberries

Method

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 1 minute.

Put back on the heat and allow the mixture to furr a little (when it sticks to the pan)

Add the eggs (beaten) 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 200′ (fan oven) for 25 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 on this occasion with it being Wimbledon I added some sliced strawberries. They were yummy and I ate half the plate!!

Nooshe Jaan!

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