cream puff
Cream puffs - even Swiss Ofenküchlein , Austrian choux pastry called - are made of choux hollow pastries produced, mostly fist and filled with whipped cream or vanilla cream , any additional fruits such as cherries. The cream puffs baked from unsweetened choux pastry can carry both sweet and savory fillings, for which z. B. quark , cream cheese or avocado - puree suitable as a basis.
For preparation, small portions of the incendiary mass are placed on a baking sheet with a piping bag or a spoon at a greater distance. After baking, the cream puffs are cut open at the sides while still hot and then filled after cooling.
Profiteroles ( French : "small profit, small gift") are small cream puffs made from sugarless incendiary mass . As a classic dessert of German, Italian and French cuisine , they are mostly served - like eclairs - with whipped cream , vanilla or mocha cream, or with vanilla ice cream , and often served with a thick, dark chocolate sauce. A cake made from small cream puffs is the croquembouche .
Small cream puffs with a filling of cheese cream or spicy puree , possibly with game , sometimes also serve as an insert for clear soups or as a snack .
Small cream puffs without filling are the gougères , a specialty from Burgundy , for which the choux pastry is enriched with grated cheese , preferably hard cheeses such as Comté , Gruyère or Gruyere .
Web links
Individual evidence
- ↑ GuteKueche Medien GmbH: Choux pastry - recipe . In: www.gutekueche.at . ( gutekueche.at [accessed December 10, 2017]).