Daily Archives: March 27, 2007

inci patisserie and profiterole


profiterole in İnci Patisserie, Beyoğlu

profiterole in İnci Patisserie, Beyoğlu

Inci Patisserie is famous with Profiterole. We’re eating Profiterole and lemonade.

from Wikipedia

A profiterole or cream puff or Eddie (United States regionalism) is a popular choux pastry. Choux paste is baked into small round puffs that are served cold with a sweet filling and sometimes a topping. The usual fillings are whipped cream and pastry cream. The puffs may be left plain or cut to resemble swans or decorated with chocolate sauce, caramel, or a dusting of powdered sugar. This dessert is not to be confused with puff pastry.

Preparation

The choux paste is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. The puffs are filled by slicing off the top, filling, and reassembling, or by injecting with a pastry bag and a narrow piping tip.

Presentation

The most common dessert presentations involve ice cream, whipped cream or a pastry cream filling, and are served plain, with chocolate sauce, or with a crisp caramel glaze. They can also be topped with powdered sugar, frosting, or fruit.

Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France. Profiteroles are also used as the outer wall of Gâteau St-Honoré.

Gougères

Gougères are the savoury equivalent of profiteroles, and may be filled with a cheese mixture, game puree, etc. They are generally used as an hors d’oeuvre or a garnish or dumpling for soup.

History

The origin of both the pastry and its name profiterole are obscure.

The word profiterole (also spelled prophitrole, profitrolle, profiterolle)[2] has existed in English since the 16th century, borrowed from French. The original meaning in both English and French is unclear, but later it came to mean a kind of roll ‘baked under the ashes’. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth and garnished with cockscombs, truffles, and so on.[3] The current meaning is only clearly attested in the 19th century.

taken by Pentax K10D, at Istanbul