Passover Cream Puffs

Makes 2 to 3 dozen cream puffs. Recipe is from Stanley Ginsberg and Norman Berg, authors of “Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking.”

1/2 cup vegetable oil

1 cup water

1 tsp. table salt

1 cup plus 2 tbls. matzo cake meal

1 cup plus 2 tbls. beaten egg (about 5 large)

1. About 20-30 minutes before bake time, preheat the oven to 425 degrees and put your baking rack in the upper third of the oven.

2. Combine the vegetable oil and water in a saucepan and bring to a boil. Add the salt and matzo flour and cook into a smooth paste, stirring constantly.

3. Transfer the cooked mixture into the bowl of a mixer and use the paddle attachment to mix at low speed until cool, about 3-4 minutes. Add the eggs in a thin stream, continuing to mix until the paste is smooth and well blended.

4. Line two sheet pans with baking parchment. Using a pastry bag with a large plain or star tip or a plastic storage bag with a corner cut off, pipe 1-inch diameter. Leave a 2-inch space to allow for expansion.

5. Bake until the shells have puffed and browned and are completely dry, about 20-25 minutes, making sure not to remove them too soon or they’ll collapse. When cool, fill with whipped cream or kosher vanilla pudding. Finish with chocolate icing or dust with cornstarch-free powdered sugar.