Cream puff

Cream puff is a type of pastry that originated in France. It is also known as a choux à la crème in French. The cream puff is a popular dessert in many countries and is often served at special occasions.

History

The cream puff was first created in the 16th century by a French pastry chef named Panterelli. He invented the dough used to make cream puffs, which is now known as choux pastry. The recipe was later modified by his apprentice, who added cream filling and named the dessert "choux à la crème".

Preparation

The cream puff is made from choux pastry, a light dough made from water, butter, flour, and eggs. The dough is piped onto a baking sheet in small rounds and baked until it puffs up and becomes golden brown. Once cooled, the puffs are sliced open and filled with whipped cream or pastry cream. Some variations may also include a dusting of powdered sugar or a drizzle of chocolate sauce on top.

Variations

There are many variations of the cream puff around the world. In Italy, they are known as bignè and are often filled with ricotta cheese. In Japan, a version called shu cream is popular, which is filled with custard cream. In the United States, cream puffs are often larger and filled with sweetened whipped cream.

Cultural significance

Cream puffs have a significant cultural presence in many countries. In the United States, the cream puff is the official state pastry of Wisconsin, and is a popular treat at the annual Wisconsin State Fair. In France, cream puffs are often served at celebrations such as weddings and birthdays.

See also

• Eclair (pastry)
• Profiterole
• List of French desserts