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The Boston Globe

Food & dining

Recipe for Passover profiteroles

SUZANNE KREITER/GLOBE STAFF

Makes about 24 puffs or enough to serve 8

To fill profiteroles with ice cream, slice them in half, hollow out the centers, if necessary, and place a small scoop of ice cream on the bottoms; set tops in place. To make confectioners’ sugar for Passover, combine ½ tablespoon potato starch and ½ cup granulated sugar in a blender or food processor. Work for 2 minutes or until very powdery. Let the mixture settle for 1 minute before removing the cover.

cup water
½teaspoon kosher salt
5tablespoons unsalted butter or
canola oil
1cup matzo cake meal
1teaspoon sugar
3eggs
1egg yolk, mixed with 1 tablespoon water

1. Set the oven at 425 degrees. Line a baking sheet with parchment paper.

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2. In a saucepan over medium heat, combine the water, salt, and butter or oil. Bring the mixture to a simmer to melt the butter. Remove the pan from the heat. With a wooden spoon, stir in the matzo cake meal and sugar until the mixture is well blended. Leave to cool slightly and, using a handheld beater or transferring the mixture to an electric mixer, beat in the eggs, one at a time. The dough will come together and be thick, shiny, and smooth. Scrape down the sides after each addition.

3. Dip two spoons in water, shake off excess, and scoop a walnut-size (1-inch diameter) piece of dough with one spoon. With other spoon, scrape the dough onto the parchment, setting the rounds 1 inch apart. Brush the tops with the egg yolk mixture.

4. Bake in the middle of the oven for 20 minutes or until puffed and lightly browned. Turn the oven temperature down to 350 degrees and continue baking for 10 minutes or until the insides dry out. Transfer to a wire rack to cool. Denise Drower Swidey

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