• Noga Weiss. Photo courtesy of the family.
    Noga Weiss. Photo courtesy of the family.
  • Cream Puffs. Photo: Adi Shilon
    Cream Puffs. Photo: Adi Shilon
Recipe

Noga Weiss’ Favorite Cream Puffs

Their favorite dish: Noga Weiss can connect with anyone, she completely charms them. Adi Shilon made sweet cream puffs for her

Noga is the princess of the house. A month ago she celebrated her 18th birthday. Noga is the youngest of three sisters, all born in Be’eri. They like to take trips and travel together, no matter the destination. Between them they admit that sometimes the trip is just an excuse to sing together in the car. If possible, preferably one of Idan Amedi’s songs. Noga likes to hear her older sister, Meital’s, army stories and dreams of being charged with the opportunity to guard her home. She also likes to dress up and is very interested in the world of fashion.

Noga spends her teenage years celebrating at parties and concerts. Of course, Idan Amedi concerts are her favorite. Noga can connect with anyone and it takes mere moments for to be captivated by her charm and beauty. She is the friend who cares the most: she is there for you in times of need and always find a way to make you feel seen. Noga likes to work and volunteer with children, she is known for her special ability to connect with them. Anyone who knows her counts themselves lucky.

Noga and her mother Shiri were kidnapped by Hamas on October 7th. Her father, Ilan, was declared dead in early January. After 50 days in captivity, Noga was released.

Ingredients for Cream Puffs

For the dough:

  • scant 1/2 cup (100 ml) water
  • scant 1/2 cup (100 ml) milk
  • 6 tablespoons (90 grams) butter
  • 1/2 cup (100 grams) flour
  • 1 teaspoon (5 grams) Sugar
  • 1 teaspoon (4 grams) Salt
  • 5.3 oz (150 grams) eggs (3 large eggs)

For the pastry cream:

  • 2 cups (500 grams) milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (100 grams) Sugar
  • 6 tablespoons (45 grams) cornstarch
  • 6 egg yolks L
  • 1½ tablespoons (20 grams) butter

For the crumble:

  • 1⅔ cups (200 grams) flour
  • 1½ cups (240 grams) Sugar
  • 2.8 oz (80 grams) peanuts ground and not roasted
  • 1 teaspoon Salt
  • 14 tablespoons (200 grams) butter room temperature
  • a little ground cardamom (optional)

Instructions

Prepare the crumble:

  • 1. Mix together all the ingredients except the butter. Add the butter and crumble it with both hands until you reach a uniform and crumbly mixture, which you can form into a dough. Divide in half, and roll the two parts separately between two pieces of parchment paper to a thickness of 3/4-inch (2 cm). Freeze both. Heat oven to 365F (185C) degrees.

Prepare the puffs:

  • 2. In a small pot, bring the  water, milk, butter, sugar and salt to a boil. Add the flour and mix immediately, continue cooking for another 2 minutes to get a batter, stirring constantly.

  • 3. Remove from the heat and transfer the dough to a stand mixer fitted with the paddle attachment. Mix on medium speed for about 4 minutes, to cool the dough. Then add the eggs, one at a time. Continue mixing for approximately one more minute to obtain a shiny and homogeneous dough.

  • 4. Transfer to a piping bag with a smooth piping tip. Line a baking sheet with parchment paper, mark circles by dipping a 1½-2 inch (4-5 cm) cookie cutter in olive oil and then placing on the baking paper, at intervals. Pipe  above the center of each circle stopping when the circle is full, without moving.

  • 5. Take the crumble dough out of the freezer, cut circles with a diameter of 2-2⅓ inch (5-6 cm) and place one circle on top of each puff.

  • 6. Bake for about 25 minutes, do not open the oven door during this time. Lower the heat to 335F (170C) degrees and bake for another 12 minutes until the puffs are browned and crispy. Set aside to cool.

Prepare the pastry cream:

  • 7. In a small pot, bring the milk and vanilla to a boil.

  • 8. In a separate bowl, whisk together the sugar, cornstarch and egg yolks until a light yellow mixture is obtained. Temper the eggs by adding ladlefuls of the boiling milk into the egg mixture whisking constantly. Return the entire mixture back to the pot and cook, stirring constantly, over low heat until you get a stable and lightly bubbling cream. Remove from the heat, stir in the butter until incorporated and transfer to a bowl. Place plastic wrap over the surface of the cream and cool completely.

  • 9. When the cream has cooled completely, whip it until soft, shiny and smooth again. Transfer to a piping bag. Punch a hole in the bottom of each puff and fill with cream until the puff becomes heavy and quite full.  

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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