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The profiteroles we know today, using choux pastry, were created in the 19th century. Jules Gouffé in his Livre de cuisine [12] (1870) explains that a profiterole is a small choux pastry. Gustave Garlin in Le Cuisinier moderne [13] (1887) mentions profiteroles filled with cream and glazed with chocolate or coffee, worked to be smooth and shiny.
A light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, churros and gougères. It contains only butter, water, flour, and eggs. In lieu of a raising agent it employs high moisture content to create steam during cooking to puff the pastry. Churros Spain
This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry.
The full term is commonly said to be a corruption of French pâte à chaud (lit. ' hot pastry/dough ').The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century.
Ice cream should be noted as largely a North Americanism. The French wiki entry may say that, but I'd hardly use a wikipedia as an authoritative source, and don't forget, the anonymous person who appended the word "glacé" to "crème" may well have been a Québécois. The term Profiterole refers to the baked pastry ball, irrespective of any ...
A close-up view of a Bossche bol. A Bossche bol (Dutch pronunciation: [ˌbɔsə ˈbɔl], Dutch for 'Ball from Den Bosch') – or just called chocoladebol ('chocolate ball') in its city of origin – is a pastry from the Dutch city of 's‑Hertogenbosch. [1]
The invention of the croquembouche is often attributed to Antonin Carême, [4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier.
In the quarterfinal, the five remaining bakers were given three retro challenges, taking them back to the 1970s. The signature required them to create a decorative stack of at least 30 profiteroles. The technical was Paul Hollywood's banoffee pie.