A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of

whipped cream Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and ...

custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fro ...

, pastry cream, or

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...

. The puffs may be decorated or left plain or garnished with chocolate sauce,

caramel Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelizatio ...

, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places.

Preparation

Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Presentation

The most common presentations are pastry cream, whipped cream, or ice cream filling, topped with powdered sugar or chocolate ganache and possibly more whipped cream. They are also served plain, with a crisp caramel glaze, iced, or with fruit. Filled and glazed with caramel, they are assembled into a type of

pièce montée A ''pièce montée'' (pronounced ; from French, literally "assembled piece" or "mounted piece", plural ''pièces montées'') is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and ...

called croquembouches, often served at

wedding A wedding is a ceremony where two people are united in marriage. Wedding traditions and customs vary greatly between cultures, ethnic groups, religions, countries, and social classes. Most wedding ceremonies involve an exchange of marriage vo ...

s in

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...

and

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...

, during the Christmas holiday in

, and are served during important celebrations in

Gibraltar ) , anthem = " God Save the King" , song = " Gibraltar Anthem" , image_map = Gibraltar location in Europe.svg , map_alt = Location of Gibraltar in Europe , map_caption = United Kingdom shown in pale green , mapsize = , image_map2 = Gib ...

. Profiteroles are also used as the outer wall of

St. Honoré Cake The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), B ...

History

Choux pastry, the key ingredient of profiteroles, is said to have been invented by the head chef to the court of

Catherine de' Medici Catherine de' Medici ( it, Caterina de' Medici, ; french: Catherine de Médicis, ; 13 April 1519 – 5 January 1589) was an Florentine noblewoman born into the Medici family. She was Queen of France from 1547 to 1559 by marriage to King ...

, who had come to France from her native

Florence Florence ( ; it, Firenze ) is a city in Central Italy and the capital city of the Tuscany region. It is the most populated city in Tuscany, with 383,083 inhabitants in 2016, and over 1,520,000 in its metropolitan area.Bilancio demografico an ...

to marry Henry II. The original recipe changed as the years passed, as the pastry cook's art began to develop around the 17th century. A patissier by the name of Avice perfected the pastry in the middle of the eighteenth century and created choux buns, with the 'pâte à Popelin' becoming known as 'pâte à choux', since only choux buns were made from it. It was in the nineteenth century that Antoine Carême perfected the recipe, the same recipe for choux pastry as is used today.

Today

Cream puffs have appeared on U.S. restaurant menus since at least 1851. The Wisconsin State Fair is known for its giant cream puffs.

In popular culture

Profiteroles are served in the banquet scene in the 2017 film '' Victoria and Abdul'' in which

Queen Victoria Victoria (Alexandrina Victoria; 24 May 1819 – 22 January 1901) was Queen of the United Kingdom of Great Britain and Ireland from 20 June 1837 until Death and state funeral of Queen Victoria, her death in 1901. Her reign of 63 years and 21 ...

is seen to be taking great pleasure in devouring her serving of them.

References

External links

* {{Authority control Custard desserts French desserts French pastries Choux pastry Stuffed desserts no:Vannbakkels pl:Ptyś