Persian Cream Recipes

Steps:

• 1. Preheat oven to 400°F. Line two cookie sheets with parchment paper.
• 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.
• 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.
• 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.
• 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.
• 6. Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.
• 7. When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.
• 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.

Steps:

• Sprinkle gelatine over cold water to soften.
• Heat milk and sugar in a heavy saucepan (or the top of a double boiler).
• Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix.
• Over a very low heat, stir until the custard begins to thicken.
• Add the softened gelatine and stir until dissolved.
• Cool then stir in rosewater.
• Beat the egg whites until stiff and fold into the custard mixture.
• Chill for at least four hours.
• Serve with fresh or partially frozen berries and whipped cream.

Steps:

• Preheat oven to 400°F Line two cookie sheets with parchment paper.
• 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.
• In the meantime, make the cream filling by beating the whipping cream until it forms peaks. Add the powdered sugar and mixing well. Store in a cool place until ready to use.
• 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.
• 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.
• Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.
• When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.
• 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.