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Passover Cream Puffs Recipe

Elevate your Passover with this Passover Cream Puffs recipe — by using Matzah for the dough, you'll get a perfect base for luscious filling.

Course: Dessert

Ingredients

  • 1 cup (240ml/8fl oz) water (at room temperature)
  • 2 cups heavy whipping cream
  • ½ cup (113g/4oz) unsalted butter (cut into 1-inch pieces)
  • 2 Tablespoons powdered sugar
  • 1 cup (120g/4oz) Matzah meal
  • 1 cup pastry cream (replace the cornstarch with potato starch)
  • ¼ teaspoon salt
  • ½ cup (60g/2oz) powdered sugar for dusting
  • 5 large eggs (beaten)

Notes

  • The cream puffs must be stored in the refrigerator within 2 hours after assembly.
  • Empty shells should be stored in a container or a plastic bag for up to 3 days.
  • The shells might get soft, it's ok, you can also not cover the container or not seal the bag.
  • You can also freeze the empty cream puffs for up to 6 months. When ready to use, remove from the freezer, unwrap and allow to reach room temperature in the open air before filling.
  • You can fill the pastries with any fillings you may like such as Pastry Cream, ganache, whipped ganache, and even ice cream.