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Instructions Manual

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I think this recipe ought to be a wikibook, rather than a wikipedia article. Wikipedia is not a place for instructions manuals (seeWP:ISNOT).80.42.103.163 10:05, 26 March 2006 (UTC)[reply]

Always a problem with food-related articles. But in this case there's a lot to talk about - the history, different applications and so on, it's a fairly basic concept for the Food Project. FlagSteward 20:10, 1 October 2007 (UTC)[reply]

Careme to Creme

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I have a sneaking suspicion that the name 'cream puff' or 'creme puff' is derived from something like 'Careme Puff,' possibly named after Marie-Antoine Careme. I have no proof of this, but the Careme/Creme thing seems like much more than a coincidence. Does anyone have any ideas regarding this? Dasai Montale (talk) 07:46, 10 December 2007 (UTC)[reply]

Article Weakness

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I know that there is a lot more history to Choux than the little bit I was able to coax out of my book collection and my memory. It definitely needs expansion. I think a proper explanation of how Choux works without devolving into a recipe walkthrough would help. Any other ideas out there? Dasai Montale (talk) 07:56, 10 December 2007 (UTC)[reply]

Yes, Michael Ruhlman in the book Ratios and perhaps also in the Elements of Cooking goes on at length about Choux (see: http://blog.ruhlman.com/ruhlmancom/2009/04/ratio-the-simpl.html). There is discussion of how it works and what you can do with it. Vargob (talk) 13:05, 4 September 2009 (UTC)[reply]

popelins and women's breasts

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I scanned the last dozen or so edits and this does not seem to be vandalism. I also do not speak French, but the reference listed does not say that popelins resemble breasts (only that they are puffs) and a google image search does not show anything that looks particularly like that part of the anatomy. If a reference cannot be found and listed, it should be changed. Vargob (talk) 13:13, 4 September 2009 (UTC)[reply]

The reference, Classic Patisserie: An A-Z Handbook, does in fact appear to say that popelins resembled breasts. See for instance this page that quotes from the book. -- Dangph (talk) 04:14, 17 January 2019 (UTC)[reply]

Beignets

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The word "beignet" is not familiar to many people, so it may be an idea if it gets a wikilink to the Wikipedia article on this topic. ACEOREVIVED (talk) 10:44, 16 December 2011 (UTC)[reply]

Origin of term "Pâte a choux"

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While I cannot verify this, I was taught while in culinary school that the term "Pâte a choux" is basically a slurring of the term "Pâte a chaud" or "hot dough" (something like how "duct tape" became "duck tape"). Since this is one of the few doughs in French cuisine that are cooked before actually baking, it seems more plausible than being named after a cabbage-shaped confection. PastryPaul (talk) 14:00, 2 July 2013 (UTC)[reply]

French wikipedia says it's from "pâte à chaud", and cites S.G. Sender, Marcel Derrien, La Grande Histoire de la pâtisserie-confiserie française, Minerva, 2003 (ISBN 2-8307-0725-7), p. 98. --ABehrens (talk) 05:13, 17 February 2021 (UTC)[reply]

This guy is totally right. I personally never went to culinary school, however, im doing a project on chouquettes and this is the only source suggesting otherwise. — Preceding unsigned comment added by 198.84.180.91 (talk) 23:46, 3 January 2018 (UTC)[reply]

Marillenknödel mit Brandteig

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By far the most common recipe for Marillenknödel (dough wrapped around a pitted apricot and simmered until done, then rolled in sauteed breadcrumbs) does not use choux pastry, but a dough made from half mashed potatoes and half flour. There is, however, a variation using choux pastry (Brandteig). I’ve included a recipe in German as reference. --Janko (talk) 02:37, 28 March 2016 (UTC)[reply]

Raising Agent?

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This article says that choux pastry has no raising/leavening agent, and that beignets are made of choux pastry. However, I have seen several beignet recipes which call for yeast-leavened dough. — Preceding unsigned comment added by 208.64.74.210 (talk) 14:50, 10 May 2018 (UTC)[reply]

Proposed merge of Chouquette into Choux pastry

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I doubt this is independently notable but may be worth keeping the redirect Spudlace (talk) 06:33, 2 December 2020 (UTC)[reply]

  checkY Merger complete. Klbrain (talk) 08:36, 26 June 2021 (UTC)[reply]

Pantarelli or Popelini

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These two characters are actually fictional. Their names appear for the first time in 1890 century with diiferent spelling in a novel from Pierre Lacam [1]. To confirm this we can read the register of all the personnel of Catherine published by the historian Emile Picot. We don't find these names and it seems that the cooks working at the court were all French[2]. This topic has been debunked several times by historians, read here "We can add, thanks to archival research, that in the list of service people who had dealt with Catherine, since her arrival in France and until her death, there were absolutely no Italian chefs." [3] It is difficult, or impossible, to demonstrate the non-existence of something (see Russell's teapot) but it seems that nobody can demontrate the existence of Pantarelli or his recipe. The recipe of Jean Avice is the oldest that we know [4]. See also [1] — Preceding unsigned comment added by 77.205.117.241 (talk) 16:26, 20 June 2023 (UTC)[reply]

References

  1. ^ https://www.google.at/books/edition/La_table_de_la_Renaissance/JUChEAAAQBAJ?hl=de&gbpv=1&dq=pierre+lacam+popelini&pg=PA83&printsec=frontcover
  2. ^ https://www.google.at/books/edition/Les_italiens_en_France_au_XVIe_si%C3%A8cle/CK4iAQAAIAAJ?hl=de&gbpv=0&bsq=E.%20Picot%20sur%20les%20Italiens%20en%20France%20au%20XVIe%20si%C3%A8cle
  3. ^ https://thenewgastronome.com/caterina-de-medici-a-gastronomic-myth/
  4. ^ https://www.google.at/books/edition/Larousse_Gastronomique/ZvWMEAAAQBAJ?hl=fr
What exactly does Larousse Gastronomique say about Avice? The text isn't available online.
Please don't restore edits by blocked users. This text (which appears to be a translated WP:PARAPHRASE of the source at https://books.openedition.org/pufr/32517) was added last month by User:Xiaomichel, a user who has since been blocked for unconstructive behaviour. (They blanked their talk page discussion about it at https://en.wikipedia.org/w/index.php?title=User_talk:Xiaomichel&oldid=1160111179#Single-purpose_account a few days ago.) --Belbury (talk) 16:43, 20 June 2023 (UTC)[reply]
Hi, I am the same user that did the last editions. I am not using multiple accounts, my IP is changing because I am in a train. I added other references, especially the one from E.Picot showing that this cooks were not registered as the court of Medici. 77.204.146.105 (talk) 16:56, 20 June 2023 (UTC)[reply]

The sources showed are French, thus exactly unbiased and the fact the edition is the same as Xiaomichel, like Belbury said, make it dubious this isn't sockpuppetry — Preceding unsigned comment added by 79.50.172.35 (talk) 11:34, 30 August 2023 (UTC)[reply]

This may well be Xiaomichel. But Xiaomichel has a point. A very reliable source, namely La table de la Renaissance: le mythe italien (full text) by Loïc Bienassis (a researcher at the European Institute for the History and Cultures of Food) and Antonella Campanini (a professor at the University of Bologna who directs the master's program in the History and Culture of Food), clearly debunks the pâte à choux story. I will add content based on that when I get around to it -- maybe next week. --Macrakis (talk) 16:26, 21 September 2023 (UTC)[reply]
Thanks Macrakis. Would be good to see any sources that you regard as respectable being expressed clearly, I'm just applying WP:BLOCKEVASION here. Belbury (talk) 16:43, 21 September 2023 (UTC)[reply]
Done. --Macrakis (talk) 09:22, 7 October 2023 (UTC)[reply]
@Belbury: I'd appreciate your comments on my edits. --Macrakis (talk) 15:16, 8 October 2023 (UTC)[reply]
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