What type of cream is used to fill a profiterole?

The most suitable filling for a profiterole is pastry cream, which is a rich custard made with milk, sugar, eggs, and cornstarch. This cream has a thick, smooth texture that holds its shape well when piped into the hollow choux pastry shells of the profiteroles. Pastry cream is often flavored with vanilla, chocolate, or coffee, complementing the lightness of the choux pastry.

While Bavarian cream, whipped cream, and custard cream all serve as delicious fillings or toppings in various desserts, they do not typically fulfill the role of the traditional filling for profiteroles. Bavarian cream is a gelatin-set cream, resulting in a lighter, airy texture but not the dense consistency desired for a profiterole. Whipped cream is too light and can deflate quickly, leading to a less stable filling. Custard cream shares some similarities with pastry cream but usually has less structure due to the absence of cornstarch and is not commonly used in this particular pastry.

Thus, pastry cream is the classic and proper filling for profiteroles, offering the perfect combination of stability, flavor, and elegance that this dessert demands.