My wife and I ate at a great Italian place here in Austin and they served this incredible desert. I wasn't familiar with it at all, but it was great. It was sponge cake balls, filled with buttercream and covered in a light chocalate mouse.

I couldn't quite understand the waiter when he pronounced the name. It sounded (and I'm doing my best) like "profidirol"?? I know that's not right, but it is all I have to go on?

If anyone can identify this for me I'd appreciate it. And if you have a recipe, I'd be forever grateful.

Thanks and Hook 'Em,

David DeStefano

By the sugar guy on Thursday, August 19, 1999 - 04:08 pm: Edit

you probably mean profiterol. its cream puffs filled with cream and glazed with chocolate , or what ever you want to put in them.

By W.DeBord on Friday, August 20, 1999 - 12:17 am: Edit

I don't think of profiterol as Italian??? Although that's the name cookemhorns got from his waiter. A profiterol is not very similar to sponge cake. Around here we call them cream puffs when filled with cream and profiterols when filled with icecream??? I find it very unusual that they were covered in a light mousse. This makes little sense to me that they ate what the waiter named. I'd guess the waiter was guessing.
Call the resturant and double check on the name. Then come back here many chefs will tell you how to make it.

By Mike Henders (Mikeh) on Friday, August 20, 1999 - 12:55 am: Edit

I know the word profiterole is of French origin, but I have had profiteroles in Italy -- I remember that my companion ordered the 'profit rolls' -- and I've also seen a recipe for Swedish profiteroles. However, they've always been made out of choux paste. Perhaps the chef was taking some creative license.

By Dernaucourt Luc (Chefluc) on Friday, August 20, 1999 - 12:56 pm: Edit

"Profiterolles" petits choux de la grosseur d'une noix facis de creme anglaise a la vanille et nappees d'une sauce chaude au chocolat
traduction Profiteroles small choux pastry of the size of waldnuts stuffed with custard and served with hot chocolate sauce.
Origine France
Chef luc

By cookemhorns on Friday, August 20, 1999 - 03:22 pm: Edit

Thanks guys. I have found many recipes on the web. I think the waiter misrepresented exactly what it was. In all recipes I have seen, it they are small cream puffs with a variety of presentations.

As a side note, I have noticed restaurants with menus of different nationalities offering "Profiteroles". Thanks again,

Hook Em.

By jeee2 on Friday, August 20, 1999 - 05:18 pm: Edit

W.Debord,

Ice cream filled is an American version of profiteroles, they ought to be sized so they can be eaten in a bite . Its probably done for shelf life and convenience but they come out of the freezer like rocks.
I suspect some desserts are popular mainly for their catchy names, tiramisu gets me...slop.!

Regards, Gerard

By Susan J. Greene, Esq. on Wednesday, September 08, 1999 - 10:18 am: Edit

You might want to check out Nick Malgieri's book of Italian desserts or his newer Chocolate book for a recipe that sounds like what you described. Or even one of Mary Ann Espositos' books.