To make filling: Beat eggs well. Combine sugar with potato starch. Combine with eggs and beat. Add lemon juice and 1 cup water. Cook mixture in the top of a double boiler until thick, stirring constantly. Cool and fill cream puffs.
To make puffs: Preheat oven to 450°. Combine 1 cup water with fat and bring to a boil. Add matzah meal and salt. Cook until well blended.
Remove from heat. Beat in eggs, one at a time. Drop spoonfuls onto a greased baking sheet. Bake at 450° for 25 minutes, then at 325° for 45 minutes, until puffs are dry. Cut in half. Fill with cream puff filing, sweetened whipped cream and drizzle with chocolate.
Published on March 31, 2009