1 recipe Passover Choux Pastry
1/2 c whipped cream
1 oz chocolate, broken
2 tbsp vegetable oil
3 oz confectioner's sugar, sifted
2 tbsp hot water
Pipe pastry through a 3/4" plain tip, 3" long
onto a greased baking pan; use a knife to smoothly cut each eclair
free from the bag. Bake in 425F oven for 10 minutes, then reduce
heat to 375F and bake 15- 20 minutes until well-risen and brown.
Make a slit in one long side of each eclair to allow steam to
escape, then cool on rack.
Melt the chocolate with the oil in the top of a double boiler. Mix
the sugar with the hot water, and stir into melted chocolate. Beat
well until smooth and thick enough to coat the back of a spoon. Keep
Pipe or spoon the whipped cream into the slits in the sides of the
eclairs, then spread the icing on top. Leave until set.
Pate Aux Choux
1/2 cup matzah cake meal
1/2 cup potato starch
1/4 tsp salt
1 cup water (or 1/2 cup orange juice and 1/2 cup water)
1 stick unsalted butter or margarine
1/2 tsp vanilla *SEE NOTE
2 TBS sugar
*NOTE 1: If you don't use flavoring, try scraping
the inside of half a vanilla bean. You can also make vanilla sugar
by adding the bean to the sugar a few days before you need it.
Preheat oven to 375F. Grease a large cookie sheet or cover it with
greased foil or parchment.
Sift together cake meal, potato starch and salt. Set aside.
Place water, butter, vanilla and sugar in the saucepan. Let come to
a boil, stirring occasionally. Remove from the heat as soon as the
butter melts, and add sifted ingredients all at once. Stir well with
wooden spoon until mixture begins to form a ball and pulls away form
the sides of the pan.
Return to the heat for 1 to 2 minutes and stir constantly to extract
all the moisture. Cool for 5 minutes
Insert metal blade in processor. Place dough in work bowl. Add eggs
all at once and pulse several times until eggs are mixed well into
the dough and a smooth shiny ball begins to form. Scrape down
ingredients at least once. The dough is now ready. (Will keep for 24
hours in the fridge)
Fill a pastry bag with dough and force through a #6 tube into mounds
on the cookie sheet, 2 inches apart. Or wet your hands with cold
water and form balls. (For eclairs, I pipe them about 1- 1/2 inches
Bake for 10 minutes. Reduce heat to 325 Poke small air hole in each
puff with tip of sharp knife and bake 40-50 minutes longer, or until
golden brown. Remove to cake rack to cool.
To assemble, cut off tops and pull out soft insides. Place 1 large
TBS filling on bottom. Cover with top and ice with chocolate glaze
(4 oz of semi-sweet chocolate melted with about 1/4 cp water).
Refrigerate before serving.
*NOTE 2: can be frozen unfilled. Defrost in a 425 oven for 5
Yield: Makes 8-10 large or 12-16 small
Source: "So This Is Kosher" by Ann Kaye and Hetty Rance, 1986