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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.
There is a version of the Bossche Bol twice the size, called a reuzenbol ("giant ball"). A similar, slightly smaller, common Dutch pastry is the Moorkop — a profiterole which is usually not glazed with chocolate per se, but instead with a chocolate-flavoured glaze, made with cocoa powder. Often a puff of whipped cream is put on top of a moorkop.
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 ...
Profiterole: France: 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
Pumpkin Pie Sugar Cookies. This festively decorated dessert resembles a pumpkin pie, but is actually made from shortbread cookies, which have a buttery and slightly crumbly texture.
Profiteroles, chocolate, caramel Media: Croquembouche A croquembouche ( French: [kʁɔ.kɑ̃.buʃ] ) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel .
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...