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Profiterole
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Profiterole
A profiterole (French: [pʁɔfitʁɔl]), chou à la crème (French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished, left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
Savory profiteroles are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places.
Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.
The most common presentations are pastry cream, whipped cream, or ice cream filling, topped with powdered sugar or chocolate ganache and possibly more whipped cream. They are also served plain, with a crisp caramel glaze, iced, or with fruit.
Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France and Italy, during the Christmas holiday in France, and are served during important celebrations in Gibraltar. Profiteroles are also used as the outer wall of a St. Honoré cake.
The French word profiterole, 'small profit, gratification', has been used in cuisine since the 16th century.
In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of sweetbreads, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish. They could also be served in a soup.
François Massialot in Le Cuisinier royal et bourgeois (1698) gives several recipes for profiterole soup, with fillings of minced ham and poultry on a stew of mushrooms, asparagus, artichoke bottoms, rooster crests, sweetbreads, and truffles. The profiteroles are made of bread dough.
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Profiterole
A profiterole (French: [pʁɔfitʁɔl]), chou à la crème (French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished, left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
Savory profiteroles are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places.
Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.
The most common presentations are pastry cream, whipped cream, or ice cream filling, topped with powdered sugar or chocolate ganache and possibly more whipped cream. They are also served plain, with a crisp caramel glaze, iced, or with fruit.
Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France and Italy, during the Christmas holiday in France, and are served during important celebrations in Gibraltar. Profiteroles are also used as the outer wall of a St. Honoré cake.
The French word profiterole, 'small profit, gratification', has been used in cuisine since the 16th century.
In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of sweetbreads, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish. They could also be served in a soup.
François Massialot in Le Cuisinier royal et bourgeois (1698) gives several recipes for profiterole soup, with fillings of minced ham and poultry on a stew of mushrooms, asparagus, artichoke bottoms, rooster crests, sweetbreads, and truffles. The profiteroles are made of bread dough.
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