Mar 22, 2018

Just Desserts






Dessert on Pesach may bring to mind apple compote or sliced oranges. While that’s fine for the seder, we like to come up with something more exciting for all the other meals. And since there are many people who minimal products on Pesach, coming up with something interesting is a challenge—the type of challenge we love!




Profiteroles are just a fancy name for cream puffs! And yes, they are perfect for Pesach filled with our delicious mocha ice cream.



For the ice cream:



6 eggs, separated

1/3 cup sugar

1/3 cup cottonseed oil

1 tablespoon coffee granules

1 tablespoon cocoa powder



For the puffs:

1 cup water

1/2 cup pesach oil (if you only use olive, stick with light or mild)

¼ teaspoon salt

¼ cup sugar

1 cup sifted potato starch (sift before spooning into measuring cup)

4 eggs

Melted chocolate or confectioners’ sugar for garnish



Prepare ice cream:

Beat egg whites in an electric mixer until soft peaks. Slowly add sugar and beat until stiff. Beat in yolks. Add oil in a thin stream, mixing continuously.

Dissolve coffee and cocoa in a 2 tablespoons boiling water. Add to mixture. Pour into a container and freeze until firm.

Prepare cream puffs:

Heat water and oil in a small saucepan until boiling. Add salt and sugar. Remove from heat. Stir in potato starch—it will appear spongy. Place in a mixer bowl and add eggs, one at a time, mixing completely before adding the next. Pastry may still have some starch granules. Don’t worry, they will disappear during baking.

Preheat oven to 425 degrees. Line a sheet pan with parchment paper.

Put batter into a piping bag fitted with a plain round tip like #803 or #804. Pipe 12 equal mounds of batter, leaving space between each.  Bake 15 minutes then turn down the temperature to 350 and continue baking an additional 25 minutes.  Remove from oven and cool 3 minutes. Make a tiny slit in the side of each puff to allow steam to escape. Cool completely.

Slice each puff in half crosswise. Place a scoop of ice cream onto bottom half. Replace top half.  Drizzle with melted chocolate or Pesach confectioners’ sugar. Serve. (May be frozen)



This recipe is so rich and delicious, you might just want to make it all year round

For Crust:
1 cup whole almonds (about 5 ounces), toasted
1/2 cup plus 1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg, beaten to blend
1/4 teaspoon almond extract



For Filling:
8  tablespoons Pesach jelly or jam*, divided
1/4 cup Pesach oil or margarine
8 ounces bittersweet chocolate, chopped
1 tablespoon honey
Sliced fruit or chocolate shavings for garnish



Make Crust:
Preheat oven to 350 degrees F. Line a 9" tart pan with removable bottom with heavy-duty foil, pressing foil into scalloped sides of pan. Grease foil and dust with 1 teaspoon sugar.

Finely grind almonds, sugar, cinnamon and salt in food processor. Add half of beaten egg (about 1-1/2 tablespoons; discard remaining egg) and extract and blend until dough holds together. Using moistened fingertips, press dough over bottom and up sides of prepared pan.

Bake crust 10 minutes. If the crust has puffed, gently press crust to original shape. Return to oven and continue to bake crust until pale golden, about 3 minutes longer. Again, gently press crust to original shape. Cool crust completely (it will crisp as it cools). Turn crust out of pan and carefully peel off foil. Return crust to pan.

Make Filling:
Brush bottom of crust with 1 tablespoon jelly or jam.

Heat oil and chocolate in heavy medium saucepan over medium-low heat. Whisk until melted and smooth. Remove pan from heat; whisk in remaining jelly and honey.

Pour chocolate filling into crust; smooth top. Refrigerate tart until filling is firm, at least 3 hours. Top with fruit if desired.



*to make your own, peel and dice 3-4 peaches or plums and place in a saucepan with 1 cup sugar and ¼ cup water.  Cook over low heat until the fruit is very soft and the liquid has thickened, about an hour.




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