How to Make Passover Eclairs

Everyone loves Passover meals, but finding the right desert can be challenging. Here is a great recipe for wonderful eclairs that will be a hit at your Passover meals.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Small saucepan
• Greased cookie sheets
• A tablespoon
• 1 cup water
• 1/3 cup shortening
• 1 cup matzo meal
• 1/2 teaspoon salt
• 4 eggs
• Double boiler
• 2 eggs
• 3/4 cup sugar
• 1 tablespoon potato flour
• 1 teaspoon butter
• 1 lemon, juiced
• 1 cup water

Make the Eclair Shells

1. First we need to make the shells. Put the water and shortening into a small sauce pan. Bring it to a boil. Pour in the matzo meal and salt. Stir all of these ingredients until the dough doesn’t stick to the pan.
2. Remove the pan from the heat. Add eggs, one at a time. After you add each egg, beat it into the dough mixture thoroughly.
3. Using a tablespoon, scoop dough and drop it onto the greased cookie sheets. You can shape them into small rectangles, or logs, or you can leave them as small circles. The dough will make about 12 shells.
4. Bake the shells in a 450-degree oven for 25 minutes. Then turn the temperature down to 325 degrees and continue baking for an additional 45 minutes, or until the puffs are crisp. Take them out of the oven and let them cool.

Make the Eclair Filling

5. Next, make the filling. Beat the eggs well. Mix the sugar and flour, and add it to the beaten eggs. Slowly add the lemon juice, butter and water.
6. Pour this mixture into the top of a double boiler. Stirring constantly, boil this liquid until it is thick.
7. When the puff shells are cooled, slice them in half lengthwise. Remove the top of a shell, put filling in the middle and put the shell top back on the eclair.

Tips & Warnings

• You can dust the tops with a mixture of kosher for Passover powdered sugar. If this isn't available, use a mixture of sugar and potato starch, not regular powdered sugar.
• Regular powdered sugar is not kosher for Passover.