A single profiterole

A profiterole or cream puff (U.S.) is a food made from a small, round baked choux pastry filled with a sweet or savoury filling. The most common form nowadays is a dessert filled with whipped cream or pastry cream, and often served with chocolate sauce or a caramel glaze. Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (2560 × 1920 pixel, file size: 1. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (2560 × 1920 pixel, file size: 1. ... Choux pastry (French: pâte à choux, German: Brandteig) is a form of light pastry used to make profiteroles, eclairs, beignets and cream puffs. ... A selection of desserts Dessert is not a meal that can be withstanding by itself. ... Filling is a food mixture used to fill pastry, sandwiches and some other types of dishes, a process referred to as stuffing. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... Pastry cream, also called by its French name crème pâtissière, is a stirred custard, further thickened with starch. ... Chocolate sauce is a sauce either made from chocolate, or with a chocolate flavour. ... A piece of caramel confectionery. ...

Preparation

The choux pastry is piped through a pastry bag into small balls and baked until they puff up and become largely hollow. It is filled by slicing the choux, filling, and reassembling, or by injecting into a slit or hole with a pastry bag. A pastry bag is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. ...

Sweet profiteroles

The most common dessert presentations involve a pastry cream, whipped cream, or ice cream filling, and are served plain, with chocolate sauce, or with a crisp caramel glaze. They can also be topped with powdered sugar, frosting, or fruit. Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... This cake has an icing made with sour cream. ...

Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France. Profiteroles are also used as the outer wall of Gâteau St-Honoré. A pièce montée (from French, literally assembled piece or mounted piece, plural pièces montées) is a kind of decorative confectionary centerpiece in an architectural or sculptural form used for formal banquets and made of materials such as confectioners paste, nougat, marzipan, and spun sugar. ... A pastry chef presents a croquembouche. ... Nubian wedding with some international modern touches, near Aswan, Egypt Preparing for the photographs, at a wedding in Thornbury Castle, England A traditional Japanese wedding ceremony A wedding is a ceremony which celebrates the beginning of a marriage. ... St. ...

Savory profiteroles

Savory profiteroles are filled with a cheese mixture, game puree, etc. and are generally used as an hors d'oeuvre or a garnish or dumpling for soup.^[1] Hors dœuvre (or alternatively appetizer or starter) refer to the food served before or outside of (French: hors) the main dishes of a meal (the œuvre). ... A garnish is a substance used primarily as an embellishment or decoration to a prepared food or drink item. ... This article or section does not adequately cite its references or sources. ... Soup is a food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ...

History

The word (also spelled prophitrole, profitrolle, profiterolle)^[2] has existed in English since the 16th century. The original meaning in both English and French is unclear, but later it came to mean a kind of roll 'baked under the ashes'.

A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads simmered in almond broth and garnished with cockscombs, truffles, and so on.^[3] Block quote |}Insert non-formatted text hereInsert non-formatted text here-- For other uses, see Almond (disambiguation). ... Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ... Species L. (silver cockscomb) L. (crested cockscomb) Vahl (West Indian cockscomb) S. Wats. ... Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). ...

The current meaning appears to be 19th century.^[4]

References

Notes

François Pierre (de) La Varenne (1618 – Dijon 1678), Burgundian by birth, was the author of Le cuisine françois, the founding text of authentically French cuisine. ... OED stands for Oxford English Dictionary Office of Enrollment & Discipline This page concerning a three-letter acronym or abbreviation is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ...

Sources

Larousse Gastronomique is the most respected of all the food encyclopedias, produced by the French publishing company founded by Pierre Larousse (1817-1875). ... The Oxford Companion to Food is an encyclopedia about food. ...

External links

• Vintage Recipe Instructions With Graphic