![]() ![]() The original recipe changed as the years passed, as the pastry cook's art began to develop around the 17th century. Honoré Cake.Ĭhoux pastry, the key ingredient of profiteroles, is said to have been invented by the head chef to the court of Catherine de' Medici, who had come to France from her native Florence to marry Henry II. Profiteroles are also used as the outer wall of St. They are also served plain, with a crisp caramel glaze, iced, or with fruit.įilled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France and Italy, during the Christmas holiday in France, and are served during important celebrations in Gibraltar. 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. For sweet profiteroles, additional glazes or decorations may then be added. 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. Preparation Ĭhoux 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. The various names may be associated with particular variants of filling or sauce in different places. These were formerly common garnishes for soups. Savory profiterole are also made, filled with pureed meats, cheese, and so on. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. A profiterole ( French: ), cream puff (US), or chou à la crème ( French: ) is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. ![]()
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