Cream puffs, which are also known as profiteroles and choux à la crème, are a type of French pastry.
The dish is made from choux (pronounced "shoe") pastry, a type of light pastry dough made from butter, water, flour and eggs. The pastry is formed into a ball, which is then filled. The fillings commonly used are pastry cream, custard and whipped cream, with ice cream a popular filling in the US.
After filling, the cream puffs may then be left as-is, or alternatively can be decorated in a number of ways such as with powdered sugar, caramel and chocolate sauce.
The term "profiterole" is sometimes reserved for a particular type which is filled with whipped cream or ice cream and then topped with chocolate.
Profiteroles date back to at least the beginning of the seventeenth century, when the term was used in English. The term cream puff has been used in the US since the middle of the nineteenth century.
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