Profiterole

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Profiterole
Cream puff (cropped and edited).jpg
A single cream puff
Jeneng liyané
  • Cream puff (US)
  • choux à la crème (France)
  • soesje (Netherlands)
  • ptyś (Poland)
  • kue sus (Indonesia)
JinisCustard
Panggonan asalEurope
Woworan pokokChoux pastry
Filling: whipped cream, custard, or ice cream
Katerangan liyanéWater based, milk based
Buku masakan: Profiterole  Médhia: Profiterole
Chou nganggo ganache coklat

Profiterole (basa Prancis: [pʁɔfitʁɔl] ), krim puff (AS), utawa chou à la crème (basa Prancis: [ʃu a la kʁɛm] ) yaiku sawijiningjajanan choux Prancis sing diisi nganggo krim kocok, custard, krim jajanan, utawa es krim sing biasane legi lan lembab. Ing puffs bisa dihiasi utawa ditinggal polos utawa dihiasi karo saos coklat, karamel, utawa bubuk bubuk gula . Profiterole gurih uga digawe, diisi karo daging murni, keju, lan liya-liyane. Iki biyen minangka hiasan umum kanggo sup. [1]

Maneka jeneng bisa uga digandhengake karo macem-macem jinis isi utawa saos ing macem-macem panggonan. [2] [3] [4] [5]

  1. Prosper Montagné, Larousse Gastronomique, 1st edition, 1938, s.v.
  2. Carole Bloom (2 March 2007). The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients. John Wiley and Sons. pp. 433–. ISBN 978-0-7645-7645-4. Dibukak ing 15 June 2011.
  3. Michael Ruhlman (7 April 2009). Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Simon and Schuster. pp. 46–. ISBN 978-1-4165-6611-3. Dibukak ing 15 June 2011.
  4. Good Housekeeping Magazine; Good Housekeeping (28 December 2001). The Good Housekeeping Illustrated Cookbook: America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes. Hearst Books. pp. 512–. ISBN 978-1-58816-070-6. Dibukak ing 15 June 2011.
  5. Glenn Rinsky; Laura Halpin Rinsky (14 February 2008). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley and Sons. pp. 228–. ISBN 978-0-470-00955-0. Dibukak ing 15 June 2011.