A profiterole or cream puff or Eddie (United States regionalism) is a popular choux pastry. The United States of America —commonly referred to as the thumb|right|180px|Mixing choux pastry dough for [[beignet]]s thumb|right|120px|Piping out the dough for [[beignet]]s Chou(x pastry, paste, or dough Choux paste is baked into small round puffs that are served cold with a sweet filling and sometimes a topping. The usual fillings are whipped cream and pastry cream. Filling is a Food mixture used to fill Pastry, Sandwiches and some other types of dishes a process referred to as Stuffing. Cream with 30% or more fat can be turned into whipped cream by mixing it with air Custard is a range of preparations based on Milk and eggs thickened with heat The puffs may be left plain or cut to resemble swans or decorated with chocolate sauce, caramel, or a dusting of powdered sugar. Chocolate syrup is a type of condiment that is usually added to food to increase the Chocolate flavor Caramel (pronounced /ˈkærəmɛl/ or /ˈkɑrməl/ refers to a range of confections that are Beige to dark brown in Color, derived from the This dessert is not to be confused with puff pastry. Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The Baking, a puff pastry (pâte feuilletée Spanish: hojaldre; German: Blätterteig) is a light flaky unleavened Pastry

Contents 1 Preparation 2 Presentation 3 Gougères 4 History 5 See also 6 References 6.1 Notes 6.2 Sources 7 External links

Preparation

The choux paste is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. 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. The puffs are filled by slicing off the top, filling, and reassembling, or by injecting with a pastry bag and a narrow piping tip.

Presentation

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. Ice cream or ice-cream (originally iced cream) is a frozen dessert made from Dairy products such as Milk and Cream, combined They can also be topped with powdered sugar, frosting, or fruit. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Icing, also called frosting, is a Sweet glaze made of Sugar that often also contains Butter, Water, Egg whites

Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France. A pièce montée (from French literally "assembled piece" or "mounted piece" plural pièces montées) is a kind of decorative Confectionary A croquembouche or croquenbouche is a French Dessert, a kind of Pièce montée often served at weddings A wedding is the Ceremony in which two people are united in Marriage. This article is about the country For a topic outline on this subject see List of basic France topics. Profiteroles are also used as the outer wall of Gâteau St-Honoré. St Honoré Cake is a Cake named for the French Patron saint of bakers and pastry chefs Saint Honoré or Honoratus (d

Gougères

Gougères are the savoury equivalent of profiteroles, and may be filled with a cheese mixture, game puree, etc. A gougère, in French cuisine, is a savory Choux pastry with Cheese. Game is any Animal hunted for Food or not normally domesticated (such as Venison) They are generally used as an hors d'oeuvre or a garnish or dumpling for soup. ApetitizerShpjpg|thumb|Swiss cuisine ( Schynige Platte)]] Hors d'œuvre ( French literally 'outside the work' English ɔrˈdɝv or appetizers are For other uses see Garnish (disambiguation Garnish is a substance used primarily as an embellishment or decoration to a prepared food or drink Dumplings are "piece of Dough, sometimes filled that cooked in liquid such as water or soup" or "sweetened dough wrapped around fruit such as an apple baked Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor ^[1]

History

The origin of both the pastry and its name profiterole are obscure.

The word profiterole (also spelled prophitrole, profitrolle, profiterolle)^[2] has existed in English since the 16th century, borrowed from French. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people 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 (presumably the profiteroles) simmered in almond broth and garnished with cockscombs, truffles, and so on. The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L Broth is a Liquid in which Bones Meat, Fish, Cereal grains or Vegetables have been simmered and strained out Anatomically a comb is a fleshy growth Caruncle, or crest on the top of the head of gallinaceous birds most notably turkeys Pheasants and ^[3] The current meaning is only clearly attested in the 19th century. ^[4]

Olivia Lau at Calyon in London makes her's with ice cream instead of cream. While a tasty alternative, this is not the classical French method. Nick Poole at Citi in London makes his with whipped cream. That's a variant from the original (i. e. with vanilla ice cream). This type of profiterole is also known as "British profiterole" (only Englishmen's palate can bear the taste of it)

See also

• Beard Papa's, a Japanese chain of cream puff shops

References

Notes

Sources

External links

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