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Passover profiteroles with strawberries

Passover profiteroles with strawberries
Glenn Koenig / Los Angeles Times

When I was in high school in a suburb of Washington, D.C., my friend Debbie Weisz gave me a recipe for Passover rolls that she’d written on a three-by-five card. My mother and I were intrigued by the idea of ... Read more

Total time: 50 minutes | Makes about 2 dozen profiteroles

Chocolate sauce

  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup water
  • 3 tablespoons unsalted butter, room temperature, cut in 3 pieces
  • 1 teaspoon vanilla extract

Step 1To make the chocolate sauce, in a small, heavy saucepan, combine the chocolate and water over low heat, stirring often, until the chocolate is melted and smooth, about 3 minutes. Remove from heat and stir in the butter and vanilla. This makes 1 cup chocolate sauce, which will keep, covered and refrigerated, for 3 to 5 days. Rewarm before using.

Chantilly cream

  • 2 cups heavy cream, well chilled
  • 3 tablespoons plus 1 teaspoon sugar
  • 2 teaspoons vanilla extract

Step 1In a large chilled bowl, whip the cream with the sugar and vanilla at medium-high speed until stiff. Refrigerate the whipped cream until ready to use, or up to 30 minutes.

Passover profiteroles with strawberries

  • 1 pound strawberries, hulled
  • 2 tablespoons sugar
  • Prepared Passover cream puff shells
  • Prepared Chocolate sauce
  • Prepared Chantilly cream
  • 3 to 4 teaspoons minced raw pistachios, for garnish

Step 1Cut the strawberries in thick slices lengthwise; you will have about 4 cups. Put them in a large shallow bowl and sprinkle them with sugar. Mix gently. Refrigerate them until ready to use, up to 30 minutes.

Step 2Using a serrated knife, carefully cut off the top half of each puff and reserve this part as a "hat."

Step 3Fill the puffs: Using a pastry bag fitted with a large star tip, pipe the whipped cream generously onto the bottom of each puff, allowing the cream to show at the sides. Top with a layer of strawberries, allowing the berries to extend slightly over the edges. Pipe another layer of whipped cream over the berries. Set the pastry hats on top.

Step 4Drizzle the tops of the profiteroles with chocolate sauce. If the sauce becomes too thick to drizzle, reheat it over low heat, stirring, until it becomes more fluid.

Step 5Garnish each chocolate-drizzled puff with a pinch of minced pistachios.

Note: To make the profiteroles pareve, use nondairy whipping cream in the filling and margarine in the chocolate sauce. If you cannot find kosher for Passover vanilla extract, vanilla sugar can be substituted.


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