• [7] Today[edit] 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[edit] 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.


Works Cited

[‘Prosper Montagné, Larousse Gastronomique, 1st edition, 1938, s.v.
2. ^ Carole Bloom (2 March 2007). The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients. John Wiley and Sons. pp. 433–. ISBN
978-0-7645-7645-4. Retrieved 15 June 2011.
3. ^ Michael Ruhlman (7 April 2009). Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Simon and Schuster. pp. 46–. ISBN 978-1-4165-6611-3. Retrieved 15 June 2011.
4. ^ Good Housekeeping Magazine;
Good Housekeeping (28 December 2001). The Good Housekeeping Illustrated Cookbook: America’s Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes. Hearst Books. pp. 512–. ISBN 978-1-58816-070-6. Retrieved 15 June 2011.
5. ^ Glenn Rinsky;
Laura Halpin Rinsky (14 February 2008). The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley and Sons. pp. 228–. ISBN 978-0-470-00955-0. Retrieved 15 June 2011.
6. ^ Jump up to:a b Montagné,
Prosper; Lang, Jenifer Harvey (1988). Larousse gastronomique: the new American edition of the world’s greatest culinary encyclopedia. New York: Crown Publishers. pp. 777–778.
7. ^ Claude, Juillet (1998). Classic patisserie: an A-Z handbook. Oxford:
Butterworth Heinemann.
8. ^ “Revere House” restaurant, Boston, menu dated May 18, 1851: “Puddings and Pastry. … Cream Puffs”. Retrieved on 2011-06-15.
9. ^ “Original Cream Puffs”. Retrieved 2020-01-10.
10. ^
“The Cream Puffs Of Wisconsin”. Retrieved 2020-01-10.
11. ^ “Victoria and Abdul”.
Photo credit:’]