One of the things many people miss most during Passover is baked goods, cakes and the everyday pastries that are usually part of daily life.
Chen Cohen, a pastry chef with OiG, offers simple, kosher-for-Passover recipes that deliver a bit of indulgence during the holiday, and can also be shared with neighbors, even in a protected space.
Passover chocolate cupcakes
Ingredients:
- 110 grams softened butter
- 1 large egg
- 150 grams granulated sugar
- 120 ml milk (3%)
- Vanilla paste, to taste
- 160 grams self-rising Passover flour
- 10 grams high-quality cocoa powder
- 5 grams baking soda
Instructions:
- Preheat the oven to 340°F (170°C) on convection.
- Place the butter in a stand mixer fitted with a paddle attachment and beat on medium speed for 1 minute.
- Add the sugar and continue beating on medium speed for another 2 minutes, until light and fluffy.
- Gradually add the egg while mixing.
- Slowly pour in the milk while mixing on low speed.
- Add the dry ingredients and mix just until combined.
- Transfer the batter into cupcake molds and bake for 18 to 20 minutes.
- Let cool completely, then decorate with cream or whipped cream, and top with strawberries and powdered sugar if desired.
Passover cream puffs
For the crumble topping:
- 100 grams brown sugar
- 100 grams Passover flour
- 100 grams cold butter, cubed
For the choux pastry:
- 120 ml milk
- 120 ml water
- 10 grams sugar
- 10 grams salt
- 120 grams butter
- 140 grams Passover flour
- 4 eggs
Instructions:
Crumble topping:
- In a stand mixer fitted with a paddle attachment, combine the flour, brown sugar and butter.
- Mix on medium speed until a crumbly texture forms.
- Bring the mixture together by hand and roll it out between two sheets of parchment paper.
- Freeze for at least 1 hour.
Choux pastry:
- Preheat the oven to 355°F (180°C) on convection.
- In a small saucepan, combine the milk, water, sugar, salt and butter. Heat over medium flame until the butter melts and the mixture comes to a boil.
- Lower the heat and add the flour. Stir with a spatula until a dough forms.
- Transfer the dough to a stand mixer fitted with a paddle attachment and mix on high speed for 2 minutes, allowing it to cool slightly.
- Once cooled, add the eggs gradually, mixing until smooth and sticky. The choux dough is now ready for piping.
- Transfer the dough to a piping bag and line a baking sheet with parchment paper.
- Pipe the dough onto the baking sheet, leaving at least 2 inches (5 cm) between each piece, as they will expand during baking.
- Place a disk of crumble topping on each puff and bake for 20 to 25 minutes, until golden.
- Remove from the oven and let cool completely.
- Once cooled, fill with a cream of your choice.