Question about Profiteroles

I'm in the planning stages for a party for 60 in May . It is a business meeting/social starting at 6 pm and usually going till 10 pm. People expect a cocktail type event but don't want to leave hungry. The menu will be all Italian and I am thinking about small profiteroles as a dessert .... Vanilla ice cream, chocolate and caramel sauces...1.5 T ice cream size .....2/ plate. Other dessert option will be pizzelle - hazelnut with 1/2 dipped in chocolate and standard anise pizzelle.
Has anyone frozen the filled profiterole and sauced it when plated ? Wondering what the consistency will be like as they thaw . May just have to do a test run to be sure it works.

I have not tried this but it sounds like a significant step down from fresh profiteroles. At least in my opinion. One of the things I love about making profiteroles is how they taste when warm (or when the temperature is juxtaposed with toppings/fillings) and in my opinion the texture degrades pretty quickly.

Sounds like you might do better with the pizzelle, or something even more forgiving like cantucci.

But, if you do try this, let us know how it goes!

[Jenise]

Have never done it, and I'd be just as worried as you for the same reasons.

But hey, reading your post and thinking about the delightful strawberries I just ate for breakfast, my thoughts went dessert>>Italian>>tiramisu>>cocktail bites>>wonder if anyone>>google.... And lo and behold, I found a recipe from Paula Deen, who I'm not a fan of, but it would be an interesting way to serve bite-sized Italian desserts. Different flavors, too: strawberry, dark chocolate with candied orange, salted caramel, etc.

http://www.foodnetwork.com/recipes/paula-deen/strawberry-tiramisu-bites-recipe/index.html

I have real doubts, not only about consistency but also how the service might go since it will not be a sit down affair and timing for serving will not be uniform - people will be coming and going.
Did think briefly about tiramisu using strawberries and a Moscato reduction but trying to have something lighter since the rest of the menu is pretty rich -
Vitello Tonnato; Baked Penne with Bolognese and Balsamella ; grilled pesto shrimp ; roasted asparagus. Perhaps the cantucci and Vin Santo would be enough but will do a dry run anyway if not for this event for future reference.

How about spumoni and the petits fours made of colored layer cake? Cut into similar size squares....