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.

TREAT YOUR COFFEE UNIQUE COFFEE TREATS

Select from our wide assortment of beignets, profiteroles and macarons and spoil visitors with that special little extra next to any coffee, hot chocolate or tea.