|WikiProject Food and drink||(Rated Start-class, Mid-importance)|
|WikiProject France||(Rated B-class, Low-importance)|
I suggest that this article be renamed Profiterole with a redirect for 'cream puff' as this is the general name known worldwide outside of the US. --Brideshead 11:21, 24 December 2006 (UTC)
I moved the article to reflect the most widespread nomenclature. I also removed some over-specific items related to a state fair? I corrected all of the directed links --Brideshead 17:27, 24 December 2006 (UTC)
The article used to say that profiteroles were "said to have been created by Poelini, a chef to Catherine de Medici; it was then brought over to France in the 16th century". Several problems here:
- Who is this Poelini?
- The profiterole in its current form (choux pastry filled with cream) is not attested anywhere near that long ago; instead, it appears to have been a kind of small bread roll without much crumb cooked in the ashes of a fire (Littré).
- The word (whatever it meant) is attested in English in 1515 (OED), before Catherine de' Medici was born.
As for the business about debuting in the US at the Wisconsin State Fair in 1924, this is highly dubious. French cooking was widely appreciated in the US in the 19th century, and it doesn't seem likely that profiteroles were introduced that late, or in such a provincial setting. --Macrakis 22:34, 26 December 2006 (UTC)
I removed this entire section, it read as an advert, highlghted specific companies and favoured one jurisdiction. It added nothing to the article. --www.secularism.org.uk 19:42, 11 March 2007 (UTC)
- I don't follow your logic. I find it interesting that Profiteroles/Cream puffs are the featured food of a chain, just as McDonald's and Burger King are interesting in discussing hamburgers, Dunkin' Donuts in discussing doughnuts, etc.. The specific companies are relevant. As for "favoured one jurisdiction", I look forward to hearing about any profiterole chains you know about in Uruguay, Kenya, or Bhutan.... --Macrakis 19:51, 11 March 2007 (UTC)
Definition of Profiterole
To say that "The term profiterole refers to a filling of ice cream" is entirely incorrect. Profiteroles never, traditionally, contain ice cream...is this an American invention?
The correct filling ought to be Creme patissiere. If someone would be so kind as to edit as, whenever I do, someone always changes it back!
- I have checked French cookbooks, and they mostly mention ice cream, but also whipped cream (crème chantilly). If it's filled with creme patissière, I think the usual term is chou à la crème. But there is no doubt some variation in terminology. By the way, the French Wikipedia says they're filled with ice cream. --macrakis (talk) 22:24, 19 November 2009 (UTC)
I thoroughly agree the "ice cream filling" is made-up nonsense. Just pastry creme in there... In Holland for example, they are served only with whipped creme filling (and under varying names) while imitating the French example. In Belgium always pastry cream filling (as suits their typically conservative cuisine -- conservative is meant neutrally, for example it still has the sweet-sour medieval taste pattern lost in France and Italy). 18.104.22.168 (talk) 18:03, 6 February 2010 (UTC)
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 filling. The fillings can even be purées of meat or game. But you don't have to take my word on any of this -- just haul out your Larousse Gastronomique where it's all defined.
Gougères are NOT the savoury equivalent of profiteroles. That should be a see also instead.
I am British and would never expect to have ice-cream in a Profiterole, only a form of cream. My French friends and collegues have expressed dismay when served cold (room temperature) profiteroles which are served with cream (i.e. they expect them served immediately and still warm). I dread to think what they would say if they were below room temperature due to the inclusion of ice cream. Therefore I think the definition of a profiterole in common usage clearly varies between North America and Europe. —Preceding unsigned comment added by 22.214.171.124 (talk) 23:42, 13 February 2010 (UTC)
- I'm very interested in this filling question. I too thought that profiteroles (in France, at least) would be filled with creme patissiere. But my sister, who spends a lot of time in Paris and Lyon, says she expects (and gets) ice cream when she orders a profiterole in France. It is quite likely warm pastry, but obviously the filling would be icy. Maybe the current trend is different from traditional? I'd really like to get it clarified for the purpose of differentiating, if possible, all the many sorts of patisserie made with pate a choux. Religieuse, for example, is described as a kind of eclair. Why isn't it a kind of profiterole? It's round, not oblong. Same with moorkop, now being recommended for merge with eclair. It's confusing, and makes it difficult to proceed with edits. Anyone have any authoritative sources? I'm well-aware my sister is not one. Richigi (talk) 00:39, 17 November 2012 (UTC)
Cream puff record
I cut this bit because the cream puff that won the record is nothing like a profiterole - it's a differently shaped pastry: 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.