Profiterole

Preparation

Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Presentation

The most common presentations are pastry cream, whipped cream, or ice cream filling, topped with powdered sugar or chocolate ganache and possibly more whipped cream. They are also served plain, with a crisp caramel glaze, iced, or with fruit.

Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France and Italy, during the Christmas holiday in France, and are served during important celebrations in Gibraltar. Profiteroles are also used as the outer wall of St. Honoré Cake.

History

The word profiterole (also spelled prophitrole, profitrolle, profiterolle) has existed in English since 1604, borrowed from French. 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 coxscombs, truffles, and so on. The current meaning is only clearly attested in the 19th century.

Today

The "cream puff" has appeared on US restaurant menus since at least 1851.

The Wisconsin State Fair is known for its giant cream puffs.