|
A cream puff is a dessert made from a filled choux pastry (pâte à choux), a warm dough made with water, butter, flour and eggs. The filling is typically whipped cream or custard. The eggs cause the pastry to puff up into a hollow ball which can be filled by injection or by slicing off the top of the pastry which is later replaced. Cream puffs can be topped with powdered sugar, frosting, fruit, or chocolate. Choux pastry (French: pâte à choux, German: Brandteig) is a form of light pastry used to make profiteroles or eclairs. ...
Magnified view of refined sugar crystals. ...
Frosting may refer to: Icing - the sweet glaze used in confectionery Frosting - a form of vehicle theft. ...
Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ...
The cream puff originated in Italy, and is said to have been created by Poelini, a chef to Catherine de Medici. It was then brought over to France in the 16th century. It debuted at the Wisconsin State Fair in 1924. In 2005, over 340,000 cream puffs were sold at the fair, taking in a profit of over $1 million [1]. Catherine de Medici (April 13, 1519–January 5, 1589), born in Italy as Caterina Maria Romola di Lorenzo de Medici, and later queen of France under the French name Catherine de M dicis, was the wife of King Henry II of France, of the Valois branch of the kings of...
State Fair Midway The Wisconsin State Fair is a popular event held annually at the Wisconsin State Fair Park in the West Allis suburb of Milwaukee, Wisconsin. ...
Currently, there is a growing appreciation of cream puffs. Several companies in Japan have popularized the pastry, including Choux Factory and Beard Papa. Beard Papa is a Japanese company founded in 1997. ...
A profiterole is a cream puff filled with ice cream and typically topped with a chocolate sauce.
Also "Cream Puff" is a common expression used to mean "Top Notch", or "Elite"
Sources
- Ayto, John. An A-Z of Food and Drink. Oxford University Press: Oxford, 2002
- Lang, Jenifer Harvey. Larousse Gastronomique. Crown: New York, 1988
- Toussaint-Samat, Maguelonne. History of Food. Barnes & Noble: New York, 1992
See also Cream Puff Recipe
External links |
Feeds |
Contact