Profiterole: meaning, definitions and examples

A profiterole is typically used to refer to a small, round pastry filled with whipped cream or custard and often topped with chocolate sauce. It is often mentioned in gourmet dining and dessert contexts.

• The dessert menu featured a delectable profiterole covered in rich chocolate sauce.
• She prepared a tray of profiteroles for the elegant dinner party.

A cream puff is similar to a profiterole but is generally filled with more cream and sometimes larger in size. It is typically used in casual contexts and is known for its simplicity and indulgence.

• He couldn’t resist the cream puffs displayed in the bakery window.
• She made cream puffs for the school bake sale, and they sold out quickly.

Choux pastry refers to the light and airy dough used to make desserts like profiteroles, éclairs, and cream puffs. This term is more technical and is used in the context of baking and cooking.

• Learning to make choux pastry is essential for any aspiring pastry chef.
• The choux pastry should be cooked until golden and puffed up.