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With delicate pastry outside and a creamy
middle, the profiterole is as much a French
classic as a Hermes scarf or an Edith Piaf
chanson. Choux pastry - named for its supposed
resemblance to cabbage - is the essential
element.
After baking, each cream puff is divided,
then filled; one version centres around
chantilly cream, but profiteroles are now
most often served with creme glacee at the
centre, making for a classier, Gallic ice
cream sandwich.
The name comes from the
word "profit" (think surplus:
lucky servants may have cooked them up with
pastry left over from their master's feast)...
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...At Bodega, the traditional ice cream centre gets a revamp with fig and port. The result is mild and delicious, with just a hint of the sweet fortified wine and speckles of fruit.
The
entire affair is covered with a thick chocolate
sauce, and lots of it, along with strawberries,
blueberries and raspberries. |
For all the many critics who have visited Bodega, it
is your opinion that matters to us most. 
