profiterole

[French, perhaps diminutive of profiter, to profit, from Old French, from profit, profit. See profit.]

Originally a light cake baked on hot ashes and filled with cream; now a small case of choux pastry, baked, filled with cream, and served with chocolate sauce. Also small rounds of choux pastry used as a garnish for clear soups or consommés.

[Fr. proh-FIH-ter-ohl; It. pro-fee-the-ROH-leh] A miniature cream puff filled with either a sweet or savory mixture. Savory profiteroles are usually served as appetizers. One of the most famous desserts made with these tiny pastries is the elaborate croquembouche.