Definition of Profiterole

1. Noun. A small hollow pastry that is typically filled with cream and covered with chocolate.

Generic synonyms: Pastry



Definition of Profiterole

1. Noun. A small, hollow case of choux pastry with a filling ¹

¹ Source: wiktionary.com

Definition of Profiterole

1. [n -S]

Profiterole Pictures

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Lexicographical Neighbors of Profiterole

profit takings
profit warning
profit warnings
profitabilities
profitability
profitable
profitableness
profitablest
profitably
profited
profiteer
profiteered
profiteering
profiteers
profiter
profiterole (current term)
profiteroles
profiters
profitest
profiteth
profiting
profitings
profitless
profitlessly
profitlessness
profitmaking
profits
profitseeking
profitwise
proflavine

Literary usage of Profiterole

Below you will find example usage of this term as found in modern and/or classical literature:

1. Daytrips France: 48 One Day Adventures by Rail, Bus Or Car by Earl Steinbicker (2005)
"... Poulpe octopus Praire clam profiterole cream puff' filled with chocolate Proven├žale in the style of Provence, with garlic, tomatoes, and olive oil Prune ..."

2. Adventure Guide Naples, Sorrento & the Amalfi Coast by Marina Carter (2006)
"... be sure to try a delizia al limone - a lemon-filled sponge cake, which is Naples' worthy version of the profiterole. Last, but definitely not least, ..."

3. Daytrips Holland, Belgium and Luxembourg: 40 One Day Adventures by Rail, Bus by Earl Steinbicker (2006)
"... capon Poulet (F) chicken Poulpe (F) octopus Praire (F) clam profiterole (F) cream puff filled with chocolate Proven├žale (F) in the style of Provence, ..."

4. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"... country style Dry toast Au gratin potatoes Cauliflower, Polonaise Escarole and chicory salad LUNCHEON Chocolate profiterole Cold goose and Virginia ham ..."

5. The "Queen" Cookery Books by S. Beaty-Pownall (1904)
"as tiny rissoles as recommended for the cheese paste or the profiterole paste. Lastly, to conclude as I began, it cannot be too strongly impressed on the ..."

6. Soups by S. Beaty-Pownall (1904)
"as tiny rissoles as recommended for the cheese paste or the profiterole paste. Lastly, to conclude as I began, it cannot be too strongly impressed on the ..."

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