Eggs are the main ingredients for sponge cake and profiterol. The profiteroles are still prepared according to the old traditional method, with the dough cooking.
The range of dimensions starts from 10 mm little microprofiteroles to the 18 mm profiteroles with hazelnuts cream filling, to the big profiteroles filled with ice cream “zabaione”, prepared D’Orsogna Dolciaria creams Dept. and sold for Saint Honoré’ cakes.
The sponge cake drops are the right solution for who is looking for a product which stays hard on structures with free water like tiramisu and ice cream.
Their crunchiness and cavities make the product similar to the fresh sponge cake even
after weeks in contact with ice cream.