Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Passover Paris Brest

A choux paste bottom made with matzoh and cake meal bakes up into a golden crust. It’s filled with a special cream cheese filling, and then topped with fudge sauce or glazed, fresh fruit (such as strawberries and kiwi). A pretty dairy dessert that is both elegant and easy. (You can also use margarine and fill the pastry with a pareve filling of your choice).

Passover Choux Paste Crust
1 cup water
½ cup unsalted butter
1/2 cup matzoh meal
½ cup matzoh cake meal
¼ teaspoon salt
2 tablespoons sugar
1 teaspoon Passover vanilla powder, optional

1 8 ounce container cream cheese
¼ cup sugar
1 tablespoon potato starch
1 teaspoon pure vanilla extract
1 large (5.1) ounce box Passover vanilla pudding or mousse
1 cup whipping cream
2 tablespoons sugar
2 tablespoons potato starch

Fresh fruit puree (strawberry)
Warm Chocolate Fudge Sauce

Preheat oven to 375 F. Line a baking sheet with parchment paper. Generously spray a 10-12 inch layer cake or cheesecake pan with non-stick cooking spray. Place on the baking sheet.

In a 4 quart saucepan, heat the water, butter, salt and sugar to melt butter and come to a boil. Add in the matzoh and cake meal and mix to make a thick mixture that should form a mass or a ball. Remove from heat and let cool 15 minutes and blend in the vanilla.

Remove the flour mixture to a medium bowl. Briskly whip in one egg at a time to make a smooth batter. Spoon into prepared pan. Bake until golden brown all over, about 30-40 minutes. Remove from oven.

For the filling, cream the cream cheese until softened, adding in the sugar, potato starch and vanilla powder. In another bowl, prepare the pudding as per package directions. Blend cream cheese and pudding mixture together. Spoon into pastry crust.  Whip the whipping cream with the confectioners’ sugar and spread on cream cheese filling.
Chill a few hours.

To serve, arrange sliced fruit (such as kiwi and strawberries) on top and glaze with warm apricot jam. Alternatively, drizzle on hot fudge sauce.

Serves 8-10

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page