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Alan Davidson

Profiteroles

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

profiteroles miniature choux pastry buns which can be either savoury or sweet. In England they are a popular dessert, split and filled with whipped cream or crème pâtissière (see crème), or sometimes ice cream, and served with hot chocolate sauce. Sometimes the tops are coated with caramelized sugar.

In France they are an essential part of wedding celebrations, made into a croquembouche—a pyramid glazed with caramelized sugar. They are also used in gâteau Saint-Honoré (see gateau).

Savoury profiteroles exist; they have cheese or meat fillings.

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