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Author Notes: Try these delicious puffs. I have been baking them the whole week for my daughter’s family as an alternative to bread. The technique of making the dough is the same as for Pate a Choux, the only deferens is in the baking time, I think it is because of the matzo meal. Serve these Passover Puffs alongside a bowl of chicken soup or cut them open as an English muffin and use for sandwiches. They are very tasty and keep fresh a lot longer then when made with flour. —Kukla
Makes 12 puffs
- • 1 cup water
- • 1/2 cup canola or grapeseed oil
- • 1/2 teaspoon kosher salt
- • 1 tablespoon sugar
- • 1 cup matzo meal
- • 1/4 teaspoon paprika
- • 1/4 teaspoon freshly grated nutmeg
- • 4 large eggs, room temperature
- • 1 cup shredded Gruyere or a blend of Parmesan, Asiago, Fontina & Mild Provolone (optional)
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
- In a medium saucepan over medium-high heat, combine oil, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
- Return pan to medium heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
- Remove from heat and transfer dough to a bowl to cool slightly, about 3 minutes. Add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated. Mix in cheese (if using), paprika and nutmeg.
- Transfer dough to a pastry bag fitted with a 1/2-inch round tip; pipe 1 1/2-inch puffs about 1 inch apart. You can also deep an ice cream scoop in cold water and form balls. Using a lightly moistened finger, smooth tops.
- Transfer to oven and bake until they are puffy, about 15 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 30-35 minutes.
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