Instructions: 1. Preheat oven to 450 F. Spray a large baking sheet with nonstick cooking spray; set aside.

2. In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil. Stir in matzoh cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan. Remove from heat and stir in eggs, 1 at a time, stirring thorougly after each addition.

3. Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared baking sheet. Bake 10 minutes. Reduce heat to 400 F. and bake 10-15 minutes longer, until browned and puffed. Cool completely on rack, then slice in half horizontally.

4. To fill, fit a pastry bag with 1/4" diameter star tip. Fill bag with whipped topping. Divide fruit evenly among bottom halves of puffs. Pipe or spoon 2 tablespoons topping over each filled half.

Place tops on puffs and drizzle 1/2 teaspoon chocolate syrup over each.

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