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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.
A choux pastry ball (profiterole) filled with crab paste. Cream puff Sweet U.S. See Profiterole: Croquembouche: Sweet France A French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. Éclair: Sweet France An oblong pastry filled with a cream and topped with icing. Gougère: Savory France
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
The full term is commonly said to be a corruption of French pâte à chaud (lit. ' hot pastry/dough ').The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century.
The invention of the croquembouche is often attributed to Antonin Carême, [4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier.
Profiterole, pastry cream, chocolate, syrup Kok ( Greek : κοκ or κωκ ) or kokákia ( Greek : κοκάκια or κωκάκια ) (meaning multiple smaller kok, as they are typically served multiple) is a Greek profiterole consisting of pastry cream, chocolate glaze and syrup.
A moorkop (Dutch: [ˈmoːrkɔp] ⓘ) is a traditional pastry from the Netherlands consisting of a profiterole (cream puff) filled with whipped cream. [1] The top of the profiterole is glazed with white or dark chocolate. Often there is whipped cream on the top, with a slice of tangerine or a piece of pineapple.
The profiterole in its current form (choux pastry filled with cream) is not attested anywhere near that long ago; instead, it appears to have been a kind of small bread roll without much crumb cooked in the ashes of a fire (Littré). The word (whatever it meant) is attested in English in 1515 (OED), before Catherine de' Medici was born.