5000700
Profiterole dairy cream
Choux pastry filled with vanilla whipped cream.
- Suitable for vegetarians
- 12,5 g
- Defrosting 4 °C · 60'
- 190 PCS C/S · 96 C/S PAL
- THAW & SERVE
Occasion
Coffee & tea time, in-between sweet(s), dessert
The story behind
The Profiterole was first made in Italy by a chef to Catherine de Medici. The choux pastry is piped through a pastry bag into small balls and baked until puffy. It is filled by slicing the choux or by injecting with a pastry bag. Profiteroles are the building blocks for a croquembouche wedding cake: an assemblage of cream puffs stuck together with caramel, chocolate or spun sugar.
Tips & tricks
- Dip into warm chocolate sauce or hot caramel, even frozen. It's fast, easy and oh so delicious.