Passover Chocolate Cream Puffs
- 1 cup water
- 7 tablespoons vegetable oil
- 1 teaspoon salt
- 1 1/2 cups matzo meal
- 5 large eggs
- 1 cup milk
- 3 egg yolks
- 5 tablespoons sugar
- 2 tablespoons potato starch
- 3 ounces chopped semi or bittersweet chocolate
First, make the rolls themselves. Preheat the oven to 400º F. Grease two baking sheets. Boil the water, oil, and salt in a saucepan. When it boils, remove it from the heat and add in all the matzo at once. Mix it together, return it to the pan on low heat this time, and cook for 1 minute while stirring. Let it cool for five minutes before beginning to beat in eggs; beat them in 1 at a time and let the mix become smooth before adding another. Drop them by two-tablespoon heaps onto the sheets, about 1 1/2 inches apart. Bake for 40 minutes.
Yield: 18-20 rolls, and enough chocolate to distribute lovingly between about 10, somewhat stingily between all
While they're baking, you can make the chocolate sauce that goes inside. Simmer the milk in a saucepan and then remove from the heat. Whisk the yolks and sugar together in another bowl, then stir in the starch. Add the hot milk into the sugar mix and whisk quickly while adding. Put it back in the pan and cook on medium low heat while whisking. Cook to boiling, then let boil for 1 minute before removing. Add the chocolate in and whisk until melted. Put in a bowl and cool to room temperature. Stir to avoid getting a skin. Refrigerate it until it's time to use. When the rolls are being served, right before they go to the table, split them or open a little hole (they're easy to open) and spoon a big glob of pudding in there. Tastes like an éclair.
NOTE: You can eat the rolls by themselves too, they taste very good. In fact, originally these were two separate recipes.
Source: Faye Levy, 1,000 Jewish Recipes
Go to my Main Page