Profiteroles in Italy

Dee Dee said:

I'm wondering if in Italy at most restaurants, profiteroles are served with
a cream inside versus ice cream.

The reason I ask is that my only recollection is that they were on carts
that were rolled around to display at the end of the meal for your choice of
desserts, and I don't remember seeing any dribbling ice cream.

Is the cream inside more of an eclair cream in most cases?

Thanks for satisfying my curiousity.

Pastry Cream

<http://allrecipes.com/Recipe/Pastry-Cream/Detail.aspx>

--
Reg

On Fri, 28 Sep 2007 16:34:21 -0400, "Dee Dee" <[email hidden]>

Quoted message said:

I'm wondering if in Italy at most restaurants, profiteroles are served with
a cream inside versus ice cream.

The reason I ask is that my only recollection is that they were on carts
that were rolled around to display at the end of the meal for your choice of
desserts, and I don't remember seeing any dribbling ice cream.

Is the cream inside more of an eclair cream in most cases?

Thanks for satisfying my curiousity.
Dee Dee

They are miniature cream puffs and when I make them, I fill them with
pastry cream with a custard like taste and consistency.

Boron

Dee Dee said:

I'm wondering if in Italy at most restaurants, profiteroles are served with
a cream inside versus ice cream.

The reason I ask is that my only recollection is that they were on carts
that were rolled around to display at the end of the meal for your choice of
desserts, and I don't remember seeing any dribbling ice cream.

Is the cream inside more of an eclair cream in most cases?

Thanks for satisfying my curiousity.
Dee Dee

Why would anyone fill cream puffs with anything but whipped cream?

gloria p

Puester said:

Dee Dee said:

I'm wondering if in Italy at most restaurants, profiteroles are served
with a cream inside versus ice cream.

The reason I ask is that my only recollection is that they were on
carts that were rolled around to display at the end of the meal for
your choice of desserts, and I don't remember seeing any dribbling ice
cream.

Is the cream inside more of an eclair cream in most cases?

Thanks for satisfying my curiousity.

Why would anyone fill cream puffs with anything but whipped cream?

Because they like it better, maybe?

Whipped cream isn't the only game in town here. The classic
eclair recipe contains pastry cream, for instance. Same
dough (pate a choux), different shape.

<http://www.greatpartyrecipes.com/cream-puff-recipe.html>

--
Reg

Puester said...

Quoted message said:

Dee Dee said:

I'm wondering if in Italy at most restaurants, profiteroles are served
with a cream inside versus ice cream.

The reason I ask is that my only recollection is that they were on
carts that were rolled around to display at the end of the meal for
your choice of desserts, and I don't remember seeing any dribbling ice
cream.

Is the cream inside more of an eclair cream in most cases?

Thanks for satisfying my curiousity.
Dee Dee

Why would anyone fill cream puffs with anything but whipped cream?

gloria p

And why would anyone eat a cream puff when they could eat a couple eclairs
instead? 🙂

Andy

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Puester said...

Quoted message said:

Dee Dee said:

I'm wondering if in Italy at most restaurants, profiteroles are served
with a cream inside versus ice cream.

The reason I ask is that my only recollection is that they were on
carts that were rolled around to display at the end of the meal for
your choice of desserts, and I don't remember seeing any dribbling ice
cream.

Is the cream inside more of an eclair cream in most cases?

Thanks for satisfying my curiousity.
Dee Dee

Why would anyone fill cream puffs with anything but whipped cream?

gloria p

And why would anyone eat a cream puff when they could eat a couple eclairs
instead? 🙂

Andy

Gee Andy, I haven't eaten an eclair (maybe one?) for 50 years. I will die
before I eat another one -- in heaven ;-)

Also, gloria p, I cannot stand whipped cream -- generally. I will have it
with just a couple of things, but it's because DH has whipped it and
practically shoves the spoon in my mouth.

Dee Dee

Dee Dee said...

Quoted message said:

Gee Andy, I haven't eaten an eclair (maybe one?) for 50 years. I will die
before I eat another one -- in heaven ;-)

Dee Dee,

They're very good down here too! Not DOWN THERE here. 😉

Andy

Reg said:

Quoted message said:

Why would anyone fill cream puffs with anything but whipped cream?

Because they like it better, maybe?

Whipped cream isn't the only game in town here. The classic
eclair recipe contains pastry cream, for instance. Same
dough (pate a choux), different shape.

The classic chocolate eclair can have whipped cream, pastry cream or
custard. The latter two are cheap imitations of the real thing.....whipped
cream.

My mother used to make chocolate eclairs regularly. She is the only person
I knew who made them at home, and she always used whipped cream. Bakeries
use pastry cream, or its cousin, custard, because they are cheaper.

Re: Profiteroles in Italy

Group: rec.food.cooking Date: Fri, Sep 28, 2007, 5:38pm (EDT-1) From: q
(Andy) wrote:
<< And why would anyone eat a cream puff when they could eat a couple
eclairs instead? 🙂>>
Andy
------
You said it,in fact why not eat both?Eclairs are heaven.
Ive filled puffs with banana custard,whipped cream and ,many different
variations...It depends on what you like.I use vanilla cream to make
Napolians sometimes.
Cheers.Smitty

"Food, Art and Films,What else do you need?...Well.."

Dave Smith said:

Reg said:

Quoted message said:

Why would anyone fill cream puffs with anything but whipped cream?

Because they like it better, maybe?

Whipped cream isn't the only game in town here. The classic
eclair recipe contains pastry cream, for instance. Same
dough (pate a choux), different shape.

The classic chocolate eclair can have whipped cream, pastry cream or
custard. The latter two are cheap imitations of the real thing.....whipped
cream.

My mother used to make chocolate eclairs regularly. She is the only person
I knew who made them at home, and she always used whipped cream. Bakeries
use pastry cream, or its cousin, custard, because they are cheaper.

I wouldn't call pastry cream cheaper - it takes egg yolks, milk,
butter, sugar and cooking. Cooking takes time and time ain't cheap.

Boron

J S said...

Quoted message said:

Re: Profiteroles in Italy

Group: rec.food.cooking Date: Fri, Sep 28, 2007, 5:38pm (EDT-1) From: q
(Andy) wrote:
<< And why would anyone eat a cream puff when they could eat a couple
eclairs instead? 🙂>>
Andy
------
You said it,in fact why not eat both?Eclairs are heaven.
Ive filled puffs with banana custard,whipped cream and ,many different
variations...It depends on what you like.I use vanilla cream to make
Napolians sometimes.
Cheers.Smitty

"Food, Art and Films,What else do you need?...Well.."

Smitty!!!

It's been ages. How've you been? 🙂

Andy

Boron Elgar said:

Quoted message said:

The classic chocolate eclair can have whipped cream, pastry cream or
custard. The latter two are cheap imitations of the real thing.....whipped
cream.

My mother used to make chocolate eclairs regularly. She is the only person
I knew who made them at home, and she always used whipped cream. Bakeries
use pastry cream, or its cousin, custard, because they are cheaper.

I wouldn't call pastry cream cheaper - it takes egg yolks, milk,
butter, sugar and cooking. Cooking takes time and time ain't cheap.

Boron

Actually, I would have thunk pastry cream *was* the traditional filling?
I guess all eclairs I've ever eaten included that. I've never had
anything else inside so perhaps I'm ignorant of classic eclairs?? I do
love'em though, and have made them on occasion. Thankfully they're
really pretty simple.

Dave Smith said:

Reg wrote:

The classic chocolate eclair can have whipped cream, pastry cream or
custard. The latter two are cheap imitations of the real thing.....whipped
cream.

My mother used to make chocolate eclairs regularly. She is the only person
I knew who made them at home, and she always used whipped cream. Bakeries
use pastry cream, or its cousin, custard, because they are cheaper.

I'd be the last person to tell you what your eclair can and
can't have in it. We do disagree on it's history, though.
The classic eclair recipe has a custard type filling or some
version of what is referred to as French cremes.

And it's completely wrong to say that pastry cream is somehow
an "imitation" of whipped cream. They have different applications
(one is more stable than the other) and they appeal to different
tastes.

--
Reg

"Dee Dee" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I'm wondering if in Italy at most restaurants, profiteroles are served
with a cream inside versus ice cream.

The reason I ask is that my only recollection is that they were on carts
that were rolled around to display at the end of the meal for your choice
of desserts, and I don't remember seeing any dribbling ice cream.

Is the cream inside more of an eclair cream in most cases?

Thanks for satisfying my curiousity.
Dee Dee

I wonder if you can still call them profiterole if they have ice cream.
It's supposed to be pastry cream. My kid ate them every other day this week
in Florence-- for breakfast.

--
http://www.judithgreenwood.com

Giusi said...

Quoted message said:

"Dee Dee" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I'm wondering if in Italy at most restaurants, profiteroles are served
with a cream inside versus ice cream.

The reason I ask is that my only recollection is that they were on
carts that were rolled around to display at the end of the meal for
your choice of desserts, and I don't remember seeing any dribbling ice
cream.

Is the cream inside more of an eclair cream in most cases?

Thanks for satisfying my curiousity.
Dee Dee

I wonder if you can still call them profiterole if they have ice cream.
It's supposed to be pastry cream. My kid ate them every other day this
week in Florence-- for breakfast.

I'm reminded of lyrics by Procol Harum on "Grand Hotel," 1971

Tonight we dine at hotel ritz.
(a golden dish with every wish).

Its mirrored walls, and velvet drapes,
Dry champagne, and bursting grapes.

Dover sole, and oeufs mornay,
Profiteroles and peach flambe.

The waiters dance on fingertips
The nights we dine at hotel ritz.

....Les nuits qu'on passe a l'Hotel Grande.

André

In article <[email hidden]>,

Dee Dee said:

I'm wondering if in Italy at most restaurants, profiteroles are served with
a cream inside versus ice cream.

The reason I ask is that my only recollection is that they were on carts
that were rolled around to display at the end of the meal for your choice of
desserts, and I don't remember seeing any dribbling ice cream.

Is the cream inside more of an eclair cream in most cases?

Pastry cream is traditional. I've also seen whipped cream.

Ice cream as a filling for profiteroles is quite rare in NZ.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Giusi said:

I wonder if you can still call them profiterole if they have ice cream.
It's supposed to be pastry cream. My kid ate them every other day this week
in Florence-- for breakfast.

What a way to live! <sigh>
Does one get jaded having such abundance of wonderful food easily
available to them, I wonder? Sure beats donuts and pop-[censored], eh?

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

I'm reminded of lyrics by Procol Harum on "Grand Hotel," 1971

Tonight we dine at hotel ritz.
(a golden dish with every wish).

Its mirrored walls, and velvet drapes,
Dry champagne, and bursting grapes.

Dover sole, and oeufs mornay,
Profiteroles and peach flambe.

The waiters dance on fingertips
The nights we dine at hotel ritz.

...Les nuits qu'on passe a l'Hotel Grande.

André

Certainly outdated as far as Dover sole (here in U.S.) -- according to a
show I saw the other day, Dover sole is impossible to find here in the U.S.
Wonder if it is costly/rare in Europe/Britain?

The last piece of Dover sole I had was on my 40th birthday at a famous
restaurant in San Francisco -- I remember it well - champagne sauce.

Thanks for the lyrics, I enjoyed them.

Dee Dee

Dee Dee said...

Quoted message said:

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

I'm reminded of lyrics by Procol Harum on "Grand Hotel," 1971

Tonight we dine at hotel ritz.
(a golden dish with every wish).

Its mirrored walls, and velvet drapes,
Dry champagne, and bursting grapes.

Dover sole, and oeufs mornay,
Profiteroles and peach flambe.

The waiters dance on fingertips
The nights we dine at hotel ritz.

...Les nuits qu'on passe a l'Hotel Grande.

André

Certainly outdated as far as Dover sole (here in U.S.) -- according to
a show I saw the other day, Dover sole is impossible to find here in the
U.S. Wonder if it is costly/rare in Europe/Britain?

The last piece of Dover sole I had was on my 40th birthday at a famous
restaurant in San Francisco -- I remember it well - champagne sauce.

Thanks for the lyrics, I enjoyed them.

Dee Dee

[Bow] You're welcome!

Andy