Recipe - Pate Aux Choux

One half cup Matzah cake meal
One half cup Potato starch
One fourth teaspoon Salt
1 cup Water (or One half cp orange
juice and One half cp water)
1 Stick unsalted butter or
margarine
One half teaspoon Vanilla (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.)
2 tablespoon Sugar
4 Eggs

This recipe comes from "Something Different for Passover " by Zell Shulman.
Although it is meant for cream puffs, I have used it successfully for
eclairs by using a plain wide tip on my pastry bag.

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 One half inches long)

Bake for 10 minutes. Reduce heat to 325 Poke small air hole in each puff
with tip of sharp knife and bake 4050 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 ounce of
semisweet chocolate melted with about One fourth cp water). Refrigerate before
serving. Note: can be frozen unfilled. Defrost in a 425 oven for 5 min.
Makes 810 large or 1216 small puffs.

In my younger, more energetic days, I would turn the cream puffs into a
French Croquenbouche (forgive spelling) by piling them into a pyramid and
spinning a spun sugar web (a la Julia Child) over them to hold them
together. I'll be glad to post this recipe or fillings should anyone want
them. Posted to JEWISHFOOD digest V97 #107 by Judith Sobel
jcs@mindspring.com on Mar 30, 1997