Chocolate Eclairs

1 recipe Passover Choux Pastry
1/2 c whipped cream

Icing:
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 warm.

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
4 eggs

*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 long)

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 minutes.

Yield: Makes 8-10 large or 12-16 small puffs

Source: "So This Is Kosher" by Ann Kaye and Hetty Rance, 1986