Profiteroles

Dish information

Profiteroles, also known as cream puffs, are a beloved French pastry consisting of delicate choux dough balls filled with luscious cream and often adorned with a glossy chocolate glaze. Their origins can be traced back to the culinary genius of Marie-Antoine Carême, a pivotal figure in French haute cuisine. In the early 19th century, Carême is credited with developing the classic choux pastry recipe and adapting it for both sweet and savory applications. He played a significant role in elevating pastry making to an art form, and the profiterole became a testament to his skill and creativity. These light, airy, and often decadent treats evolved over time, with variations appearing across different regions and pastry chefs contributing their unique touches. From simple whipped cream fillings to rich custard or ice cream, and from chocolate ganache to caramel drizzles, the profiterole has remained a versatile and universally adored dessert. They are a staple in patisseries worldwide, evoking a sense of classic elegance and indulgent pleasure, making them a quintessential element of French patisserie tradition and a delight at any celebration.

Timeline

• 1800s

  Marie-Antoine Carême is credited with developing the classic choux pastry recipe, leading to the creation of profiteroles.

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  1900-01-01

  Profiteroles become a common offering in French patisseries, with various regional adaptations.

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  1950s

  The popularity of profiteroles as a celebratory dessert grows significantly in France and internationally.