a Persian adaptation of a French classic Croquembouche
This cream puff recipe is a Persian adaptation of a French classic known as the Croquembouche. Instead of crème pâtissière, they are filled with whipped cream and they tend to be on the larger side - weighing a third of a kilo in some bakeries. I have spared you the excess in this recipe - the resulting buns should only be slightly larger than the French ones.
ingredients
- 100ml (7 tbsp) milk
- 100g (3⁄4 cup) plain flour
- 1g (1⁄2 tsp) vanilla sugar
- 4 eggs
- 1kg (5 cups) whipped cream
- 100ml (1⁄2 cup) water
- 100g (7 tbsp) unsalted butter
- 8g (2 tsp) caster sugar
- 2g (1⁄2 tsp) salt
preparation
- line an oven tray with baking paper and preheat the oven to 180°C/350°F
- in a saucepan, bring water, milk, butter, vanilla, sugar and salt to a boil
- add the flour at once and cook over medium-high heat, stirring constantly until the mixture pulls away from the sides for 5 minutes
- transfer to the bowl of an electric mixer fitted with a paddle attachment
- mix on low speed for 2 minutes
- add the eggs one at a time and beat until well combined
- spoon the batter into a piping bag fitted with a flower nozzle
- pipe the dough onto a baking sheet, making circles as small or as large as you wish (depending on how much cream you want in the centre)
- make sure you leave enough space between them as they will more than double in size as they cook
- bake for 20 minutes at 180°C/ 350°F, then lower the temperature to 140°C/285ºF for 10 minutes
- do not open the oven door or you will end up having deflated puffs
- put the cream in a piping bag and make a small hole at the bottom of the puffs
- pipe in the cream until the puffs are full
- if you want to make your own whipped cream, beat 750ml (3 cups) of heavy cream with 350g (1 and ¾ cups) of caster sugar until the sugar has fully dissolved and the mixture is light and airy
If you wish to organise a casual luncheon, a business gathering or a joyfull wedding in Belgium or The Netherlands, please take a look at the catering options and contact me to see how we can turn your event into a memorable happening.All 50 recipes in my cookbook have 5 major ingredients, carefully chosen to respect the original dishes on which they are based. You can easily order my cookbook online or come pick it up. Participants to a workshop get a €5 discount.Join others and learn how to cook and bake a four-course Persian meal. All workshops are held in Belgium or The Netherlands and participants get a €5 discount on my cookbook.You can find many recipes on the website. Most recipes use Persian cooking essentials like indigenous herbs, spices, nuts and fruits. You can also find 50 recipes in my cookbook.Many cities in Iran are on the UNESCO heritage list. Read some culinary travel stories on how I experience my country or learn more about its culture and history.My professional approach of food photography makes your recipes and food products shine in cookbooks, product packaging, online use, catalog or menus.Follow me on Instagram to view my latest updates. In case of any questions or reservations please do not hesitate contacting me by filling in the form.
