STREAMING NOW: Siba's Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From The Hour-Norwalk CT, April 23 1986. Basically, a choux with matzo meal and not flour. Could be used to make Passover cream puffs too, if sliced and filled with a custard. For cream puffs it would make 6 small puffs.”
READY IN:
1hr
SERVES:
3-4
YIELD:
6-8 crullers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F In small saucepan combine oil or margarine, and salt. Add water and bring to boil.
  2. Add matzo meal all at once and using a wooden spoon, stir constantly until mixture leaves sides of pan, and all liquid is absorbed, then remove from heat.
  3. Add eggs, one at a time, beating well after each.
  4. Fit a pastry bag with large star tip and fill with matzo mixture. Pipe out mixture onto nonstick baking sheet, making 8 donut-shapes in 3.5" circles, leaving about 2" space around each. If you don't have a pastry bag you can spoon the mixture into 6-8 rounds instead.
  5. Bake for 10 minutes. Reduce oven to 400F and bake until crullers are puffed and lightly browned, about 10-15 minutes more. Remove and place on wire rack to cool. Do not overbake or they will be dry.
  6. Meanwhile, prepare glaze: combine sugar and potato starch. Transfer powder to small bowl and add 1/2 to 1 tsp hot water, mixing until smooth. Using a teaspoon, drizzle half of glaze over crullers. Add cocoa to remaining glaze and drizzle again over crullers, making a black and white pattern. Let glaze harden before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: