Passover Cream Puffs are a delightful twist on a classic dessert, perfect for celebrating the holiday in style. These airy, golden puffs are filled with a luscious, velvety cream that melts in your mouth, offering a heavenly balance of textures. The crisp outer shell gives way to a soft, pillowy interior, creating a treat that’s both elegant and comforting. With just under an hour of baking time, you’ll have a dessert that feels indulgent yet effortless to prepare.

Every bite is a celebration of rich, buttery flavors paired with the subtle sweetness of the cream filling. Whether served as a festive finale or a special afternoon treat, these cream puffs are sure to impress. Their light, delicate nature makes them irresistible, while the creamy center adds a luxurious touch. Perfect for sharing with loved ones, this recipe brings joy to your Passover table with minimal effort and maximum flavor.

Ingredients for Passover Cream Puffs

For the Pastry:
1 cup (240ml/8fl oz) water (at room temperature)
½ cup (113g/4oz) unsalted butter (cut into 1-inch pieces)
1 cup (120g/4oz) Matzah meal
¼ teaspoon salt
5 large eggs (beaten)
For the Filling:
2 cups heavy whipping cream
2 Tablespoons powdered sugar
1 cup pastry cream (replace cornstarch with potato starch for Passover)
½ cup (60g/2oz) powdered sugar (for dusting)

Step-by-Step Instructions

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper. Use a 2-inch cookie cutter and a pencil to mark circles (with 2-inch separation), then turn the paper over.
In a medium saucepan, pour the water and add the butter pieces. Cook over medium heat until the water is boiling and the butter has melted.
Add the Matzah meal and salt. Keep cooking while stirring with a wooden spoon for an additional 2-3 minutes.
Remove from heat and transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium for about 3 minutes to cool the mixture.
Slowly drizzle in the beaten eggs. Increase the speed to medium-high and continue to beat until the eggs are fully incorporated and you have a thick batter that slowly drizzles down the attachment. (Note: The batter may not be smooth due to the texture of the Matzah meal.)
Transfer the batter into a large piping bag fitted with a rose or round tip. Pipe the batter at the center of each circle marked on the parchment paper.
Bake for 25-28 minutes. Turn the oven off and allow the cream puffs to cool in the oven for about 15 minutes before removing them. Let them cool completely before filling.
For the Filling: Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the powdered sugar over the cream. Beat starting on low and gradually increase speed to high until the cream is thick.
Gently fold in the pastry cream. Transfer the filling to a piping bag fitted with a star tip.
Use a serrated knife to slice each cream puff. Pipe the filling into each pastry and place the tops back.
Dust with powdered sugar and serve immediately.

Perfect Pairings: Sauce and Topping Ideas

While the classic powdered sugar dusting is delightful, try drizzling your Passover cream puffs with a rich chocolate ganache or a tangy raspberry coulis for an extra layer of flavor. For a nutty twist, sprinkle finely chopped toasted almonds or pistachios on top before serving.

Make-Ahead Magic: Storage and Reheating Tips

Store unfilled cream puffs in an airtight container at room temperature for up to 2 days or freeze them for up to a month. When ready to serve, reheat them in a 300°F (150°C) oven for 5-7 minutes to crisp them up. Fill them just before serving to keep the pastry fresh and the filling creamy.

Time-Saving Tricks for Busy Bakers

Prepare the pastry cream a day in advance and store it in the fridge to save time. You can also mark the parchment paper circles ahead of time and keep the sheets ready. If you don’t have a piping bag, use a zip-top bag with a corner snipped off for easy batter transfer.

Equipment Essentials: Tools to Make It Easier

A stand mixer with a paddle attachment is ideal for this recipe, but a hand mixer works too. For piping, a large piping bag with a rose or round tip ensures even shapes, though a spoon can be used in a pinch. A serrated knife is perfect for slicing the cream puffs without crushing them.

Recipe Variations: Creative Twists for Every Taste

Swap the pastry cream filling for a dairy-free coconut cream alternative for a Passover-friendly option. For a savory version, fill the puffs with herbed cream cheese or a chicken salad mixture. Experiment with different extracts like almond or orange in the filling for a unique flavor profile.