In article >,
"Dee Dee" > wrote:

> 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

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