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A profiterole ( French: [pʁɔfitʁɔl] ), cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of ...
Puff pastry, pastry cream, chocolate fudge, powdered sugar. Variations. Filling: Jell-O pudding, haupia, ube, lilikoi; Topping: nutella. Snow puffies (singular snow puffy) are a variation of a mille-feuille popularized by Paʻalaʻa Kai Bakery in Waialua. Snow puffies are a popular dessert in Hawaii often purchased as omiyage or recreated by ...
Certosino di Bologna [ it] Bolognese cake made with spices, honey, almonds, pine nuts and candied fruit. Charlotte alla milanese [ it] Milanese cake made with stale bread, wine, apples, butter and sugar. Chiaro di luna [ it] Cake filled with apricot jam, raisins and almonds, originally from Paullo, Lombardy.
A Polish cream pie made of two layers of puff pastry, filled with whipped cream, creamy buttercream, vanilla pastry cream (custard cream) or sometimes egg white cream, and is usually sprinkled with powdered sugar. [6] Pączki: Pastries traditional in Polish cuisine; the Polish word pączki is often translated to English as "doughnuts". Pańska ...
Thick pastry: Even perfectly prepared puff pastry won’t rise properly if it’s cut too thick. Be mindful of the measurements in your recipe. Be mindful of the measurements in your recipe.
Heat the oven to 400°F. Unfold 1 pastry sheet on lightly floured surface. Cut 4 stars of each size, using 3 star cookie cutters in graduated sizes. Repeat with the remaining pastry sheet. Place ...
Place of origin. France. Main ingredients. Chestnuts, whipped cream. Media: Mont Blanc. A Mont Blanc (or Mont-Blanc aux marrons) is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. It was created in nineteenth-century Paris. The name comes from Mont Blanc, as the dish resembles a snow-capped mountain.
Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets. Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack. Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up.