Frequently Asked Questions

Frangipane (from the Italian frangipani) is a gluten-free almond custard used to make various pastries, cakes, and tarts in French baking. The almond-based sweet is a variation of soft, spreadable pastry cream made by beating ground almonds, butter, and sugar together with an egg and incorporating additional flavouring like vanilla or almond extract.

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Brioche is a type of bread, that’s lightly sweet in flavour. The reason brioche is so light and tastes so rich is because it’s made with an enriched dough mde with adding egg yolks and butter to a basic dough, which gives it that soft texture and amazing taste.

Maritozzi is Rome’s most iconic pastry. In essence, maritozzi are brioche buns filled with whipped cream and often the enriched dough is flavoured with honey, orange zest and vanilla.

Eclair is always in an oblong shape, and it is named "Eclair" (which means lightening or flash) and quite why it’s called that is not 100% known but many say that it is an old joke of pastry makers that the éclair is eaten “in a flash”!.

Paris-Brest however is always in a round, donut shape, and the name "Paris-Brest" is named after the bicycle race Paris-Brest-Paris, and the shape represents the wheel of the bicycle.

The primary difference between profiteroles and cream puffs is what country you are eating them in.

Profiteroles are classic French patisserie, formed from choux pastry and baked until golden. Profiteroles can be filled with simple Crème Chantilly and Crème Patisserie to more elaborate Mocha, Pistachio or White Chocolate fillings.

Cream puffs, on the other hand, are normally slightly larger in size and are usually filled with sweetened whipped cream or custard but do not typically feature a topping or sauce.

In essence, while both are made from choux pastry and share similarities, profiteroles are generally more decorative and indulgent, whereas cream puffs are more straightforward in presentation.

Yes, profiteroles can be frozen. After baking and cooling, place them in a single layer on a baking tray and freeze until solid. Then, transfer them to an airtight container. They can be frozen for up to three months. When ready to serve, thaw at room temperature and fill with cream just before serving for optimal quality.

Yes, you can prepare profiteroles in advance. The choux pastry can be made and baked a day ahead. Once cooled, store them in an airtight container at room temperature. For best results, fill them with cream just before serving to maintain their crisp texture. This allows you to streamline your dessert service while ensuring freshness.