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RECIPES/Appetizers
This version of the classic pate a choux is made with matzo meal, making it suitable for any holiday table.
Savory Puffs
INGREDIENTS
Melted butter for the baking sheet
1 cup water
1/2 cup unsalted butter, cut in 8 pieces
1/2 teaspoon kosher salt
1 1/4 cups matzo meal*
5 large eggs
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper and brush with melted butter.
Combine the water, butter and kosher salt in a 2-quart saucepan. Bring to a boil and stir until butter in melted. While stirring, pour in the matzo meal and stir until the mixture forms a ball and comes away from the pan, cook while stirring constantly for 1 minute. Transfer to the Cuisinart® Food Processor fitted with the metal “s” blade. Turn on and process for 1 minute. While the machine is running, add the eggs, one at a time, processing for 30 to 40 seconds after each egg is added. Scrape the work bowl and process for 30 seconds longer.
Scoop the dough in 15 equal portions onto the prepared baking sheet in scoops about the size of a golf ball (a scant 3 tablespoons, you may use a #24 ice cream scoop or disher, or use a pastry bag fitted with a 1/2-inch plain tip). Place in the oven and bake for 18 minutes. Prick each puff in 2 or 3 places using a cake tester. Reduce oven temperature to 375° and bake for an additional 15 to 20 minutes. Cool on a rack. Puffs may be prepared ahead and reheated to serve.
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RECIPE FACTS

Servings: Makes 15

Nutritional information per serving

No nutrition information available

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