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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.
After the dough is baked, the puff is cooled before being filled with whipped cream, pastry cream, custard, or ice cream; it’s then serves as-is or topped with powdered sugar, chocolate sauce ...
Known as a "cream puff" in the United States, a profiterole is a choux pastry ball filled with whipped cream, pastry cream, or ice cream. This treat is typically very sweet. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Puff pastry: Europe
Crisp potato puffs made by mixing mashed potatoes with savory choux pastry, forming the mixture into dumpling shapes, and then deep-frying. Profiterole: Sweet France A French dessert choux pastry ball filled with whipped cream, pastry cream, custard, or (particularly in the US) ice cream. Commonly known as a cream puff in the U.S.
Whipped cream. Warming spices including cinnamon and allspice ... has a flaky puff pastry shell and is filled with vanilla or chocolate custard instead of ricotta.
Slices of apple encased in puff pastry should be the ... you'll need 1 cup of fruit puree for every 1/4 cup of sugar. ... but top it off with whipped cream and even more pecans to make it the best ...
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 extremely popular Samoborska kremšnita is characterized by having a puff pastry top, predominantly custard cream filling (less whipped cream) with meringue and is finished with powdered sugar. Zagrebačka kremšnita has a characteristic chocolate icing instead of the puff pastry top, while maintaining the puff pastry base.