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profiterole
This term refers specifically to the French choux pastry dessert. While similar to cream puffs, profiteroles are traditionally served in a pile or a tower and drenched in a warm chocolate sauce, whereas cream puffs are often dusted with powdered sugar or glazed individually.
In culinary contexts, the word evokes a sense of indulgence and classic French patisserie. It is used primarily in gastronomic descriptions, menus, and recipes, maintaining a neutral to slightly sophisticated register.
Meanings
Examples
I would like to order the chocolate profiterole for dessert.
The pastry chef carefully piped cream into each profiterole.
I wonder if they have any profiteroles left in the bakery.
A tower of profiteroles known as a croquembouche served as the wedding cake.
Let us try the local profiteroles while we are in Paris.
The warm chocolate sauce drizzled over the cold profiterole was perfect.
She decided to bake a batch of profiteroles for the party.