Step 1

Combine the oil and water in a saucepan and bring to a boil over medium heat. Add the salt and matzo cake meal, stirring constantly into a smooth paste.

Step 2

Transfer the paste to a mixer and mix at low speed until cool, 3-4 minutes. Add the egg in a thin stream, continuing to mix until the paste is smooth and well blended.

Step 3

Line two sheet pans with baking parchment. Using a pastry bag with a large plain tip or a plastic bag with a corner cut off, pipe 1"-1½"diameter balls for cream puffs, or ½” x 4” sticks for eclairs. Space them about 2” apart and gently press any peaks down with a wet finger.

Step 4

Bake in preheated 425° oven until the shells have puffed and browned and are completely dry, 20-25 minutes. Make sure they're baked fully; otherwise, they’ll collapse.

Step 5

When cool, fill with whipped cream, Kosher for Passover pudding or Passover Custard Filling (see below) and top with chocolate icing or cornstarch-free powdered sugar.

Step 6

In a saucepan over medium heat, combine sugar, salt and 1 cup of milk. Bring to a boil and remove from heat.

Step 7

In a bowl, dissolve potato or tapioca starch into remaining 1 cup of milk. Add beaten eggs, whisking until smooth.

Step 8

Add the egg mixture to the hot liquid in a thin stream, stirring constantly, and return to medium heat. Continue stirring until the custard thickens, 3-5 minutes.

Step 9

Remove from the heat, stir in butter and vanilla extract. The custard is ready to use when it reaches room temperature.