Today Cream puffs have appeared on U.S. restaurant menus since at least 1851.
A profiterole (French: ), cream puff (US), or chou à la crème (French: ) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard,
pastry cream, or ice cream.
Presentation German cream puff Czech version 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.
The original recipe changed as the years passed, as pastry cook’s art began to develop around the 17th century.
Filled 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.
[‘Prosper Montagné, Larousse Gastronomique, 1st edition, 1938, s.v.
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8. ^ “Revere House” restaurant, Boston, menu dated May 18, 1851: “Puddings and Pastry. … Cream Puffs”. Digitalgallery.nypl.org. Retrieved on 2011-06-15.
9. ^ “Original Cream Puffs”. WIStateFair.com. Retrieved 2020-01-10.
“The Cream Puffs Of Wisconsin”. NPR.org. Retrieved 2020-01-10.
11. ^ “Victoria and Abdul”.
Photo credit: https://www.flickr.com/photos/string_bass_dave/9378657435/’]