| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
10 |
– 12 |
INGREDIENTS
| 1 |
c |
Water |
| 1/3 |
c |
Fat |
| 1 |
c |
Matzo meal |
| 1/8 |
ts |
Salt |
| 4 |
|
Eggs |
| 2 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Potato starch |
| 1 |
|
Lemon , juice of |
| 1 |
c |
Water |
INSTRUCTIONS
FILLING FOR CREAM PUFFS
Source: Second Helpings Please
Combine water with fat and bring to a boil Add matzo meal and salt, and
cook until well blended. Remove from heat. Beat in eggs, one at a time.
Beat very well. Drop by spoonfulls onto a greased baking sheet. Bake at 450
degrees for 25 minutes, then at 325 degrees for 45 minutes, until puffs are
dry. Cut in half. Fill with cream puff filling, sweetened whipped cream or
chocolate pudding.
FILLING FOR CREAM PUFFS: Beat eggs well. Combine sugar with potato starch.
Combine with eggs and beat. Add lemon juice and water. Cook mixture in the
top of a double boiler until thick, stirring constantly. Cool and fill
cream puffs.
Posted to JEWISH-FOOD digest V97 #033 by alotzkar@direct.ca (Al) on Jan 27,
1997.
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