Passover choux pastry

Yield: 1 Servings

Measure Ingredient
½ cup Water
2 ounces Margarine
3 ounces Matzo cake meal, finely ground
1 pinch Salt
2 smalls Eggs

Heat water and margarine in saucepan until fat melts. Bring to a boil then remove from heat.

Sift together matzo meal and salt. Add slowly to liquid, then beat well.

Return to gentle heat and continue to beat until dough is smooth and leaves sides of pan clean. Remove from heat, cool slightl y, then beat in eggs, one at a time. Continue to beat until very smooth and shiny.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986

Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997

Similar recipes