A profiterole is a small round pastry. The outside is a thin, light, hollow shell — it puffs up in the oven, so it is not a heavy cake. Inside you put something sweet: cream, custard, or ice cream. On top, people usually pour chocolate. Cream puff is the close everyday name; profiterole sounds a little French and a little fancy, the kind of word a bakery menu or a restaurant likes. One is only a bite or two, so they often come in a small pile. Though actually, English does not use this word for much else. It stays a food word. It looks a bit like profit, but it is not about money.

泡芙（台灣麵包店多半直接這樣叫，不一定會用法文名）