Fruit-Filled Puffs
Submitted by klaraj
Fruit-filled puffs made with matzoh cake meal instead of flour, stuffed with fresh strawberries and kiwi, piped with whipped topping, and drizzled with chocolate syrup. A Passover-friendly choux pastry dessert.
YIELD
1 dozenPREP
20 minCOOK
25 minREADY
1 hrsThese are Passover-friendly cream puffs, and they’re just as airy and golden as the classic French version. Matzoh cake meal stands in for flour, and six eggs provide all the lift and structure. The batter cooks on the stovetop first until it pulls away from the sides of the pan, then gets baked at high heat until puffed and browned.
Sliced strawberries and chopped kiwi fill the split puffs, topped with piped whipped topping and a drizzle of chocolate syrup. It’s light, fresh, and the kind of dessert that disappears from a Passover seder table in minutes.
The two-stage bake is important: 10 minutes at high heat to puff the shells, then the temperature drops to finish cooking the insides without burning the exterior.
Kitchen Tips
- Stir the eggs in one at a time and beat thoroughly after each. The dough will look slippery and broken after the first egg but comes together smooth by the last.
- Cool the puffs completely before slicing and filling. Warm shells deflate and turn soggy the moment filling goes in.
- Drop the dough in equal-sized mounds 2 inches apart. They spread and puff significantly during baking.
Variations
- Fill with any seasonal fruit: blueberries, raspberries, or sliced peaches all work well.
- Use real whipped cream instead of whipped topping for a richer filling.
- Dust with powdered sugar instead of chocolate syrup for a simpler, elegant finish.
Ingredients
Directions
Preheat oven to 450℉ (230℃). Spray a large baking sheet withnon-stick cooking spray; set aside.
In medium saucepan, combine 1 cup water, the oil and vanilla.
Stir in matzoh cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan.
Remove from heat and stir in eggs, 1 at a time, stirring thorougly after each addition.
Drop dough by 12 rounded tablespoonfuls, 2 inch apart, onto Bake 10 minutes. Reduce heat to 400℉ (200℃). and bake 10 to 15 minutes longer, until browned and puffed. Cool completely on rack, then slice in half horizontally. To fill, fit a pastry bag with ¼ inch diameter star tip. Fill bag with whipped topping. Divide fruit evenly among bottom halves of puffs. Pipe or spoon 2 tablespoons topping over each filled half. Place tops on puffs and drizzle ½ teaspoon chocolate syrup over each.
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