Passover Puffs that taste good
Every Jewish cookbook has a recipe for Passover puffs or muffins. The method of making these muffins is awfully like making cream puffs with two exceptions. The flour is replaced with matza meal or a mix of matza and cake meal and the fat in the recipe is oil rather than butter.
The result is a nice alternative to eating matza, but it is a bit heavy and often an unfortunate grey color.
This year I have made cream puffs several times using the method laid out by Michael Ruhlman in his excellent cookbook, Ratio. I kept thinking that the Passover puffs might be improved if I just followed rhulman’s recipe but substituted cake meal for the flour.
My hunch was right. Clearly these are for dairy meals only and they are quite delicious. The three puffs pictured above were all that was left after last night’s batch were devoured .
Good Passover Puffs
8 oz eggs
1 stick butter
1/2 tsp salt
1 Tbs sugar
scant cup matza cake meal
Pre heat oven to 425. Bring the water butter salt & sugar to a boil in a medium sized pot. Reduce heat to medium and add cake meal stirring rapidly. cook for a few minutes until the bough pulls away from the sides of the pan and some of the water has evaporated 9 another minute or two after the flour has been incorprated.
Remove pan from the heat and allow to cool.
Transfer mixture to a bowl. Add eggs one at a time and mix well. A fork will work, an electric mixer is better. until the 3rd egg is added this will look like an ugly mess. Don’t worry. continue mixing until you have a smooth shiny thick batter.
drop glops of the batter into greased muffin tins or onto a sheet of parchment paper placed on a cookie sheet ( I don’t own a cookie sheet for Passover thus the muffin tin)
put baking sheet/muffin tin into the oven
after 10 minutes reduce heat to 375.
Bake until done( puffy and golden brown)
you can also top with a cinnamon/sugar mix before baking