These Fruit-Filled Puffs offer a delightful twist on traditional cream puffs, using matzoh cake meal for a uniquely crisp texture. The dough is simple to prepare, requiring just a quick boil before folding in the eggs. Once baked, the puffs emerge golden and airy, perfect for holding a generous filling. We pair them with fresh, thinly sliced strawberries and a light nondairy whipped topping for a balance of tart fruit and creamy sweetness. Finished with a drizzle of chocolate syrup, this dessert is visually stunning and satisfying. Its an excellent choice for holiday gatherings, Passover celebrations, or any occasion where you need a gluten-free friendly treat that doesn’t skimp on flavor.
Fruit-Filled Puffs
Description
These Fruit-Filled Puffs offer a delightful twist on traditional cream puffs, using matzoh cake meal for a uniquely crisp texture. The dough is simple to prepare, requiring just a quick boil before folding in the eggs. Once baked, the puffs emerge golden and airy, perfect for holding a generous filling. We pair them with fresh, thinly sliced strawberries and a light nondairy whipped topping for a balance of tart fruit and creamy sweetness. Finished with a drizzle of chocolate syrup, this dessert is visually stunning and satisfying. Its an excellent choice for holiday gatherings, Passover celebrations, or any occasion where you need a gluten-free friendly treat that doesn't skimp on flavor.Ingredients
Directions
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Preheat oven to 450F (232C).
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Spray a large baking sheet with nonstick cooking spray and set aside.
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In a medium saucepan, combine 1 cup water, vegetable oil, and vanilla extract; bring to a boil over medium-high heat.
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Stir in matzoh cake meal and salt; continue cooking, stirring constantly, for about 1 minute, until the mixture forms a ball and no longer sticks to the sides of the saucepan.
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Remove from heat and stir in eggs, one at a time, stirring thoroughly after each addition until the dough is smooth and glossy.
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Drop dough by 12 rounded tablespoonfuls, spacing them 2 inches apart, onto the prepared baking sheet.
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Bake for 10 minutes.
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Reduce oven heat to 400F (204C) and bake for 10-15 minutes longer, until puffs are browned and puffed.
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Cool completely on a wire rack, then slice each puff in half horizontally.
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Fit a pastry bag with a 1/4" diameter star tip and fill with nondairy whipped topping.
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Divide the sliced strawberries evenly among the bottom halves of the puffs.
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Pipe or spoon 2 tablespoons of topping over the fruit in each half.
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Place the top halves on the puffs and drizzle with chocolate syrup.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 619.8kcal
- % Daily Value *
- Total Fat 32.2g50%
- Saturated Fat 7.3g37%
- Cholesterol 559.5mg187%
- Sodium 2623.8mg110%
- Total Carbohydrate 56.5g19%
- Dietary Fiber 1.1g5%
- Sugars 1.7g
- Protein 24.9g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Best served fresh. If storing leftovers, keep puffs and filling separate to maintain crispness. Store filled puffs in an airtight container in the refrigerator for up to 24 hours.
Variations: You can substitute strawberries with other fresh fruits like kiwi, raspberries, or blueberries. For a richer flavor, use vanilla bean paste instead of extract.
Tip: Ensure the dough is smooth and glossy before piping. If the dough seems too thick, you can add a teaspoon of water; if too thin, a teaspoon more matzoh meal.
Safety: Be careful when handling hot dough and baked puffs. Allow puffs to cool completely before slicing to prevent them from collapsing.
