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

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?
>
> 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" >
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?
>
>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 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?
>
> Thanks for satisfying my curiousity.
> Dee Dee
>
>
>


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

gloria p

Puester wrote:

> 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?
>>
>> 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...

> 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?
>>
>> 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 ...
> Puester said...
>
>> 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?
>>>
>>> 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...

> 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 wrote:
>
>
> >
> > 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.

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.."

On Fri, 28 Sep 2007 21:16:44 -0400, Dave Smith
> wrote:

>Reg wrote:
>>
>>
>> >
>> > 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...

>
> 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 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 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 wrote:

> 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" > ha scritto nel messaggio
...
> 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...

>
> "Dee Dee" > ha scritto nel messaggio
> ...
>> 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 >,
"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

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

Giusi wrote:

> 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-tarts, eh?

"Andy" <q> wrote in message ...

>
>
> 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...

>
> "Andy" <q> wrote in message ...
>
>>
>>
>> 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

"Goomba38" > wrote in message
. ..
> Giusi wrote:
>
>> 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-tarts, eh?

Perhaps, but we certainly ate well any time in Italy. It was not just the
fancy restaurants, but the small local shops as well. Prepared food in a
supermarket was also very good. I once read that the Italians spend a
larger percentage of their income on food than any other country.

"Edwin Pawlowski" > wrote in message
t...

>> 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-tarts, eh?
>
> Perhaps, but we certainly ate well any time in Italy. It was not just the
> fancy restaurants, but the small local shops as well. Prepared food in a
> supermarket was also very good. I once read that the Italians spend a
> larger percentage of their income on food than any other country.

Here's my Italian breakfast sandwich today.
http://i24.tinypic.com/f5920k.jpg

and the mozz I used - the best I can do - not fresh from the cheesemaker's
hands, but DOP, click twice and you can read the container:
http://i22.tinypic.com/qn4b6b.jpg

The cheese is full of water -- I used a ball and a half for a pizza and the
water flowed all over the stone.
But it is OK for this sandwich, or alone.

Dee Dee

"Goomba38" > ha scritto nel messaggio
. ..
> Giusi wrote:
>
>> 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-tarts, eh?

I don't. I find myself seeking out the perfect this and that. There's
always something else to locate. I ran into a magicakl cheese this week at
a Sardegnan restaurant. Now I have to go plead with the cheese guy.

Yes, it does beat those things, but they have things like that here, too.
And they feed them to kids for breakfast and afterschool snacks! Horrid.
--
http://www.judithgreenwood.com

On Fri, 28 Sep 2007 21:47:24 GMT, Puester >
wrote:

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

In France they're almost always filled with ice cream. I like the
Italian version much much better.

Nathalie in Switzerland

On Oct 2, 10:58 am, Nathalie Chiva
> wrote:
> On Fri, 28 Sep 2007 21:47:24 GMT, Puester >
> wrote:
>
> >Why would anyone fill cream puffs with anything but whipped cream?
>
> In France they're almost always filled with ice cream. I like the
> Italian version much much better.
>
> Nathalie in Switzerland

If you fill the mini-cream puffs with mixtures like egg salad, chicken
salad, shrimp salad, etc., they make wonderful bite-size horses
doovers. Just because they're called "cream puffs" doesn't mean they
have to have a sweet filling. I've used them often as appetizers, and
they always go fast ... try smoked salmon mousse in them sometime.

N.

"Nancy2" > wrote in message
ps.com...
>
> If you fill the mini-cream puffs with mixtures like egg salad, chicken
> salad, shrimp salad, etc., they make wonderful bite-size horses
> doovers. Just because they're called "cream puffs" doesn't mean they
> have to have a sweet filling. I've used them often as appetizers, and
> they always go fast ... try smoked salmon mousse in them sometime.
>
> N.


"Horses doovers,"
That's number one on my laugh-list today. Soooo very funny!
--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."