Red Velvet Puffs

Your hospitality experience at the David Citadel Hotel is a fusion of tradition, luxury and elegant cuisine.
This combination is all the more significant during these days of Rosh Hashanah, when facing the stunning Old City Walls and enjoying the festive atmosphere of hope, renewal and growth.
In honor of the New Year, we are excited to present you with a celebratory booklet, containing Kiddush, blessings, and selected recipes from
The David Citadel’s Chef, Kfir Misnikov, so the hotel delicacies can melt in your mouth all year long!
Wishing you and your family a Shana Tova uMetuka, a sweet New Year!

Ingredients
400ml water
160g margarine (2 tablespoons)
30g sugar
8g salt
220g flour
7 Eggs

Crispy Dough
500g sugar
500g margarine
600g flour

Pistachio Creme
250ml vegiterian cream
50g pistachio paste
8g powdered sugar (tablespoon)

Preparation
In a pot, heat water with margarine, sugar, salt and flour, and stir constantly until the sides of the batter separate from the pot and the dough becomes firm. Transfer the dough to a mixer with a dough hook, and add the eggs one at a time while stirring.

Crispy dough
In a mixer, using a dough hook, mix the dough ingredients until it becomes a firm mass.
* Optional: you can add red food coloring.
Roll the dough between two sheets of baking paper until it is thin, and refrigerate. Put the puffs on a tray covered with baking paper. Cut out circles from the crispy dough and place a dough coin on top of each puff. Bake for 35 minutes in an oven preheated to 190ºc. Cool the puffs completely.

Pistachio Creme
Whip the cream ingredients until they become a firm mass, cut the puffs in half, fill with cream, close with the crispy part on top, and garnish with roasted pistachios.