-
celebrations in Gibraltar.
Profiteroles are also used as the
outer wall of a St. Honoré cake. The
French word
profiterole, 'small profit, gratification'...
- 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...
- the
dessert also
known as croquembouche, an ****emblage of
choux pastry profiteroles (or
occasionally other kinds of pastry)
stuck together with
caramel or...
- to
Denmark during a worker's strike.
Other European desserts, such as
profiteroles and riz à l'impératrice, have
inspired the
development of
Danish desserts...
-
signature required them to
create a
decorative stack of at
least 30
profiteroles. The
technical was Paul Hollywood's
banoffee pie.
Although the bakers...
- used as an
ingredient in many desserts, for
example as a
filling for
profiteroles and
layer cakes. It is
often piped onto a dish
using a
pastry bag to...
-
seafood and a sweet-savory
interplay with
dishes like lobster-stuffed
profiteroles and
grouper with
sweet corn
risotto and
lobster sauce Reviews and awards...
-
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...
- garnishes. They were also used to
prepare salpicons served in vol-au-vents,
profiteroles, etc. in
which they were
often combined with
other luxury ingredients...
-
short descriptions with no
spaces Pralines –
Confection made with nuts
Profiterole – Cream-filled
pastry Riz à l'impératrice – Rice
pudding dish in French...
