Dish

Profiteroles

Profiteroles are made by piping choux pastry onto a baking sheet and baking until golden brown and crispy. The pastry is then filled with whipped cream or pastry cream and topped with a chocolate ganache or powdered sugar. Profiteroles are light and airy, with a delicate pastry shell and a creamy filling.

European cuisine› Western European cuisine› French cuisine

Pastry› Sweet Pastry

Origins and history

Profiteroles have been enjoyed in France since the 16th century. They were originally served as a savory dish, filled with cheese or meat. It wasn't until the 19th century that they became a sweet dessert, filled with cream and topped with chocolate.

Dietary considerations

Profiteroles are vegetarian, but they contain gluten, eggs, and dairy. They may not be suitable for those with allergies or intolerances to these ingredients.

Variations

There are many variations of Profiteroles, including those that use different types of fillings such as ice cream or fruit. Some recipes also call for the addition of liqueurs or other flavorings. The dessert can be served in different forms, such as a tower or a pyramid.

Presentation and garnishing

Profiteroles are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the pastry in a preheated oven at 350°F for 5-10 minutes.

Tips & Tricks

To make the perfect Profiteroles, be sure to use a piping bag to create uniform shapes. The choux pastry should be light and airy, with a crispy exterior and a soft interior. The filling should be smooth and creamy, with just the right amount of sweetness.

Side-dishes

Profiteroles can be served on their own as a dessert or snack, but they also pair well with a cup of coffee or tea. They can also be served with a side of fresh fruit or a fruit compote.

Drink pairings

Profiteroles can be garnished with a drizzle of chocolate ganache or a sprinkle of powdered sugar. They can also be served on a bed of fresh berries or a fruit coulis.