- A
profiterole (French: [pʁɔfitʁɔl]), chou à la crème (French: [ʃu a la kʁɛm]), also
known alternatively as a
cream puff (US), is a
filled French choux...
- used to make many
pastries such as eclairs, Paris-Brest,
cream puffs,
profiteroles, crullers, beignets,
churros and
funnel cakes. Look up pâte à
choux in...
- from the
Netherlands consisting of a
profiterole (cream puff)
filled with
whipped cream. The top of the
profiterole is
glazed with
white or dark chocolate...
-
pastry from the
Dutch city of 's‑Hertogenbosch. It is
effectively a
large profiterole (cream puff),
about 12 cm (5 in.) in diameter,
filled with
whipped cream...
- with a
flavored icing. The dough,
which is the same as that used for
profiterole, is
typically piped into an
oblong shape with a
pastry bag and baked...
- iron
close to the surface, but
modern versions may use chocolate-dipped
profiterole or dip the
puffs in
caramel stabilized with corn
syrup or
glucose syrup...
-
short descriptions with no
spaces Pralines –
Confection made with nuts
Profiterole – Cream-filled
pastry Riz à l'impératrice – Rice
pudding dish in French...
-
multiple smaller kok, as they are
typically served multiple) is a Gr****
profiterole consisting of
pastry cream,
chocolate glaze and syrup. It is sometimes...
-
protrusion found on the
flowerhorn cichlid fish Kok (pastry), a Gr****
profiterole de Kok,
surname This
disambiguation page
lists articles ****ociated with...
- it the
ability to be
piped into
various shapes such as the éclair and
profiterole. Its name
originates from the
French choux,
meaning cabbage,
owing to...
