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.