Profiteroles
Profiteroles (pronunciation: /ˌprɒfɪtəˈrəʊl/, from French profiterole) are a type of dessert pastry. They are also known as cream puffs in the United States.
Etymology
The term profiterole has existed in English since the 16th century, borrowed from French. The French word profiterole (also spelled profitrolle, profiterolle) originally meant "small reward"; it is derived from profit, meaning "benefit".
Description
Profiteroles are small puffs made from choux pastry. They are often filled with whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
Preparation
The choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form hollow puffs. After cooling, the puffs are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling.
Related Terms
- Choux pastry: A light pastry dough used to make profiteroles, cream puffs, éclairs, and gougères.
- Pastry cream: A type of filling commonly used in profiteroles.
- Custard: Another type of filling used in profiteroles.
- Whipped cream: A light, airy cream that is often used as a filling for profiteroles.
- Chocolate sauce: A sweet sauce often drizzled over profiteroles.
External links
- Medical encyclopedia article on Profiteroles
- Wikipedia's article - Profiteroles
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