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Profiterole Meaning: Definition, Examples, and Translations

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profiterole

[หˆprษ’fษชtษ™rษ™สŠl ]

Definition

Context #1 | Noun

dessert

A small, round, light pastry filled with cream or custard and typically topped with chocolate sauce.

Synonyms

choux pastry, cream puff.

Which Synonym Should You Choose?

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Word Description / Examples
profiterole

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.
cream puff

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 couldnโ€™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

Choux pastry refers to the light and airy dough used to make desserts like profiteroles, รฉclairs, 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.

Examples of usage

  • The profiteroles were served as a delicious dessert after dinner.
  • She ordered profiteroles for dessert at the French restaurant.

Translations

To see the translation, please select a language from the options available.

Interesting Facts

Culinary Origins

  • Profiteroles originated from France and were created in the 16th century by chef Popelini.
  • They were originally called 'choux ร  la crรจme', which means 'cabbage cream' due to their shape resembling little cabbages.
  • The dough used for profiteroles is called choux pastry, which puffs up when baked due to steam.

Cultural Significance

  • In France, they are traditionally served at celebrations such as weddings or Christmas.
  • In some cultures, they are known as 'cream puffs' and are a popular pastry in various dessert menus across the globe.
  • Profiteroles are sometimes filled with savory ingredients, showcasing their versatility in both sweet and savory cuisine.

Science of Cooking

  • The unique texture of profiteroles comes from the high moisture content in choux pastry, which creates steam during baking.
  • Eggs play a key role in the dough, providing structure and helping the pastry rise when heated.
  • The process of creating choux pastry involves careful mixing and cooking to achieve that perfect puffiness.

Literature and Art

  • Profiteroles have been featured in various culinary literature, often symbolizing French gastronomy's finesse and artistry.
  • The luxurious appearance of chocolate-covered profiteroles has made them a favorite subject in food photography and art.
  • Classic French literature sometimes references desserts like profiteroles to evoke a sense of indulgence and celebration.

Origin of 'profiterole'

The word 'profiterole' originated from the French word 'profiterolle', which is a diminutive of 'profit', meaning 'small gift' or 'benefit'. This pastry has been enjoyed in various forms since the 16th century, with its popularity growing in the 19th and 20th centuries as a beloved dessert in many countries.

Word Frequency Rank

With rank #43,327, this word is among the least frequently used in common English. Understanding it can be beneficial for comprehensive language mastery, but it's not essential for most learners.