Profiterole

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Cream-filled pastry

title: "Profiterole" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["custard-desserts", "french-desserts", "french-pastries", "choux-pastry", "stuffed-desserts"] description: "Cream-filled pastry" topic_path: "geography/france" source: "https://en.wikipedia.org/wiki/Profiterole" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Cream-filled pastry ::

::data[format=table title="Infobox food"]

FieldValue
nameProfiterole
imageParis 2e - Rue Vivienne - Restaurant Le Vaudeville - Profiteroles au chocolat.jpg
image_size230px
captionProfiteroles au chocolat, chou with ice cream and chocolate ganache, at Le Vaudeville, a brasserie on Rue Vivienne in Paris
alternate_nameCream puff (US)
place_of_originFrance
main_ingredientChoux pastry
Filling: whipped cream, custard, or ice cream
otherWater based, milk based
::

| name = Profiterole | image = Paris 2e - Rue Vivienne - Restaurant Le Vaudeville - Profiteroles au chocolat.jpg | image_size = 230px | caption = Profiteroles au chocolat, chou with ice cream and chocolate ganache, at Le Vaudeville, a brasserie on Rue Vivienne in Paris | alternate_name = Cream puff (US) | place_of_origin = France | region = | creator = | course = | type = | served = | main_ingredient = Choux pastry Filling: whipped cream, custard, or ice cream | variations = | calories = | other = Water based, milk based

A profiterole (), chou à la crème (), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished, left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

Savory profiteroles are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places.

Alan Davidson draws a distinction between profiteroles and cream puffs, describing profiteroles as smaller.

Preparation

Choux 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. 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. For sweet profiteroles, additional glazes or decorations may then be added.

Presentation

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. They are also served plain, with a crisp caramel glaze, iced, or with fruit.

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. Profiteroles are also used as the outer wall of a St. Honoré cake.

History

The French word profiterole, 'small profit, gratification', has been used in cuisine since the 16th century.

In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of sweetbreads, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish. They could also be served in a soup.

François Massialot in Le Cuisinier royal et bourgeois (1698) gives several recipes for profiterole soup, with fillings of minced ham and poultry on a stew of mushrooms, asparagus, artichoke bottoms, rooster crests, sweetbreads, and truffles. The profiteroles are made of bread dough.

Joseph Menon in his Traité de cuisine (1732) and François Marin in Les Dons de Comus (1750) give other examples of savory recipes while keeping the same principle.

The profiteroles we know today, using choux pastry, were created in the 19th century.

Jules Gouffé in his Livre de cuisine (1870) explains that a profiterole is a small choux pastry. Gustave Garlin in Le Cuisinier moderne (1887) mentions profiteroles filled with cream and glazed with chocolate or coffee, worked to be smooth and shiny.

A widely-repeated legend claims that choux pastry, the key ingredient of profiteroles, was invented by the head chef to the court of Catherine de' Medici, but this is a 19th-century invention.

The pastry cook's art of choux pastry began to develop around the 17th century. The patissier Jean Avice developed the pastry further in the middle of the 18th century and created choux buns, with the dough becoming known as 'pâte à choux', since only choux buns were made from it. In the 19th century, Antoine Carême developed the recipe used today.

Image:Profiteroles by Star5112.jpg|Single profiterole with ice cream and chocolate ganache Image:Windbeutel.jpg|A German version, known as a Windbeutel Image:VĚTRNÍK +šXéřXěéěé.jpg|A Czech version ("větrník") with chocolate Image:İnci Pastanesi Profiterol.jpg|A Turkish version Image:ホイップクリーム たっぷり (48154860687).jpg|Japanese cream puffs at a Fujiya store in Tokyo File:Profiteroles met karamelsaus.jpg|A large stack of profiteroles covered in caramel sauce

Outside of France

::figure[src="https://upload.wikimedia.org/wikipedia/commons/b/b6/Cream_puff_in_Graduation_dinner.jpg" caption="A plate of cream puffs"] ::

Cream puffs have appeared on U.S. restaurant menus since at least 1851. The Wisconsin State Fair is known for its giant cream puffs. In Hawaii, coco puffs (not to be confused with Cocoa Puffs) made by Liliha Bakery are a popular dessert. They are filled with chocolate creme patissiere and topped with a frosting known as "chantilly" (similar to German chocolate cake sans coconut and nuts).

Cream puffs were introduced to Japan by the early 20th century, and by the 21st century were so popular under the name Shu-cream that they were regarded as a Japanese dessert, even as the French origins were popularly understood.

References

References

  1. 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.
  3. Michael Ruhlman. (7 April 2009). "Ratio: The Simple Codes Behind the Craft of Everyday Cooking". Simon and Schuster.
  4. (28 December 2001). "The Good Housekeeping Illustrated Cookbook: America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes". Hearst Books.
  5. (14 February 2008). "The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional". John Wiley and Sons.
  6. Davidson, Alan. (2014). "[[The Oxford Companion to Food]]". Oxford University Press.
  7. "PROFITEROLE : Etymologie de PROFITEROLE".
  8. siècle, Société française d'étude du XVIIIe. (1995). "Les liaisons savoureuses: réflexions et pratiques culinaires au XVIIIe siècle". Université de Saint-Etienne.
  9. (1770). "Dictionnaire portatif de cuisine, d'office et de distillation".
  10. Massialot, François (1660?-1733) Auteur du texte. (1705). "Le cuisinier roïal et bourgeois ; qui apprend a ordonner toute sorte de repas en gras & en maigre, & la meilleure maniere des ragoûts les plus delicats & les plus à la mode. Ouvrage tres-utile dans les familles, &, singulierement necessaire à tous maîtres d'hôtels, & ecüiers de cuisine. Nouvelle edition, revûe, corrigée & beaucoup augmentée avec des figures".
  11. Menon, Joseph (1700?-1771) Auteur du texte. (1739). "Nouveau traité de la cuisine, avec de nouveaux desseins de tables et vingt-quatre menus. Tome 2 / ... Tome premier. [-second.]".
  12. Marin, François (17-17 ; maître d'hôtel) Auteur du texte. (1739). "Les dons de Comus , ou Les délices de la table. Ouvrage non-seulement utile aux officiers de bouche pour ce qui concerne leur art, mais principalement à l'usage des personnes qui sont curieuses de sc̜avoir donner à manger, & d'être servies délicatement, tant en gras qu'en maigre, snivant [sic] les saisons, & dans le goût le plus nouveau".
  13. Gouffé, Jules. (1867). "Le livre de cuisine: comprenant la cuisine de ménage et la grande cuisine". Hachette.
  14. Garlin, Gustave. (1887). "Le Cuisinier moderne, ou les Secrets de l'art culinaire: menus, haute cuisine, pâtisserie, glaces, office, etc., suivi d'un dictionnaire complet des termes techniques, par Gustave Garlin ...". Garnier frères.
  15. (1988). "Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia". Crown Publishers.
  16. Bienassis, Loïc; Campanini, Antonella (6 December 2022), Brioist, Pascal; Quellier, Florent (eds.), "La reine à la fourchette et autres histoires. Ce que la table française emprunta à l'Italie : analyse critique d'un mythe", La table de la Renaissance : Le mythe italien, Tables des hommes (in French), Tours: Presses universitaires François-Rabelais, pp. 29–88, {{isbn. 978-2-86906-842-1, [https://books.openedition.org/pufr/32517 full text] retrieved 5 October 2023.
  17. "Jean Avice".
  18. (1998). "Classic patisserie: an A-Z handbook". Butterworth Heinemann.
  19. [http://digitalgallery.nypl.org/nypldigital/dgkeysearchdetail.cfm?trg=1&strucID=269316&imageID=476896&total=23&num=0&parent_id=443920&word=&s=&notword=&d=&c=&f=&k=0&sScope=&sLevel=&sLabel=&lword=&lfield=&imgs=20&pos=3&snum=&e=w "Revere House" restaurant, Boston, menu dated May 18, 1851: "Puddings and Pastry. ... Cream Puffs"]. Digitalgallery.nypl.org. Retrieved on 2011-06-15.
  20. "Original Cream Puffs". WIStateFair.com.
  21. "The Cream Puffs Of Wisconsin". NPR.org.
  22. (11 February 2022). "The secret recipe that has helped Hawaii institution Liliha Bakery stay open for 71 years".
  23. Holtzman, Jon D. (2016). "Cooking Cultures: Convergent Histories of Food and Feeling". Cambridge University Press.

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