Inspired by my last visit to Manuel Latruwe, I came across an amazing cream puff tower. Where each cream puff wasted coated with milk chocolate then dusted off with icing sugar. They were all formed up into a tower and topped offf with the signature Manuel Latruwe chocolate plaque. So for this blog post I've decided to pay tribute to this tower by describing the origins of the cream puff.
The history of the cream puff starts off as unclear since there are many myths as to the creation and the origin of the cream puff. There is a legend that some believe that the cook of Catherine de'Medicini's chef, Popelini, in 1540. Although it may be fun to believe, this myth is highly unlikely since cream puff practice originated in the 17th century. As well as many people believe that the cream puff originated from either renaissance France or Italy.
Despite the blurry past about the cream puff itself, there is more certain fact about the choux pastry which is a dough that raises and has very porous results that were then filled with sweet creams and chocolate filling. The pastry got its name because of the resemblance to a cabbage after it is baked, choux(French) =cabbage in English. By the 19th century the profiterole has made its name in France and England and the cream puff was advancing into decorative art where swans and pyramids would be created. There is even record of the cream puff being on a menu in the United States dating back to 1851.
Presently the cream puff is available internationally and has been developed not only as a dessert but as well as main dishes. New fillings are being added to the choux pastry creating many different combinations. Cream puffs are available at fairs and at festivals where cream puff contests are held. Now cream puffs are comercially available at the supermarket. There are even cream puff specialty stores that have many customizable fillings and coatings.