DYK: Cream Puffs

DYK: Cream Puffs

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The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know fun food facts we will look at Cream Puffs.

cream puff

The Facts: A profiterole, cream puff (US) or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

  • The origin of both the pastry and its name profiterole are obscure. It was introduced in France by Caterina de’ Medici, wife of Henry II of France, who brought from Tuscany several recipes, including choux pastry and Profiterole.
  • January 2 is National Creme Puff Day.
  • The word profiterole (also spelled prophitrole, profitrolle, profiterolle) has existed in English since the 16th century, borrowed from French. The original meaning in both English and French is unclear, but later it came to mean a kind of roll ‘baked under the ashes’. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth and garnished with cockscombs, truffles, and so on. The current meaning is only clearly attested in the 19th century.
  • The “cream puff” has appeared on US restaurant menus since 1851,if not earlier.
  • The record for world’s largest cream puff, weighing in at 125.5 pounds, was achieved August 11, 2011 at the Wisconsin State Fair by Dave Schmidt and Team Cream Puff. The Wisconsin State Fair is known for its dairy bakery that has been producing cream puffs during the fair since 1924.

 

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