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Monday, August 11, 2008
Profiteroles are Pleasing
The Atlanta Journal-Constitution
AS LIGHT AS AIR: cream puffs are all the rage
Photo: Becky Stein/Special to the AJC
The “paste” that makes them is called pate a choux, which roughly means “cabbage paste” in French, since when the hot air of the oven hits them it creates steam, and these pastries puff up to twice their original size, resembling a small cabbage.
Even the name cream puff takes on connotation beyond what you see and taste: light, airy and filled with creme patisserie or ice cream, they are like clouds we can eat.
Pipe this mixture of egg, cream (or milk), butter and flour into tiny versions of cream puffs, and they become profiteroles — tiny, itty bitty cream puffs. What could be more fun for dessert?
They seem to be showing up on lots of menus at the moment, and for good reason — light and airy, they take on deeper meaning when filled with a flavored cream or ice cream, and are even more perfect when drizzled with a warm chocolate ganache. I’ve tried them on the dessert menus at 4th & Swift, FAB (where they are filled with pistachio-flavored ice cream), The Shed at Glennwood, and filled with hazelnut cream and dipped into chocolate as part of the fondue at Room at Twelve.
Have you had a profiterole experience? Where?
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