Happy New Year, Beautiful People! When I discovered that today was a National Cream Puff Day, I couldn’t resist sharing this post with you. One of the reasons I love profiteroles is that supposedly the recipe originated in Renaissance Florence.
Unfortunately, I have not been making them ever since milk and butter made their exit from my kitchen, but watch this excellent video, and enjoy making your own!
Here are today’s five food finds about cream puffs:
The cream puff is also know as “profiterole.”
While the origin is obscure, the cream puff was introduced in France by Caterina de Medici, the wife of Henry II of France.
The “cream puff” first appeared on US restaurant menus since 1851.
The world’s largest cream puff weighed 125.5 pounds.
The Wisconsin State Fair is known for producing cream puffs since 1924.
Today’s Food History
- 1923 Secretary of the U.S. Dept of Interior, Albert Fall, resigns due to public outrage over the Teapot Dome scandal.
- 1975 Working with Canadian zoologist Freud Urquhart, amateur naturalist Kenneth C. Brugger discovered the winter home of the Monarch butterfly in the mountains of central Mexico. The refuge he found was only about 200 square meters and contained about 20 million butterflies.
- 1983‘Maneater’ by Daryl Hall & John Oates is #1 on the charts.
- 1990
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Dolly, I love cream puffs…thanks for sharing. Didn’t know we had national cream puff day! A little trivia…Back in the late 70’s when early in my Army career I was stationed at the Presidio of San Francisco. At that time I went to an exclusive party at Major Feinstein’s house (now of course she is a senior Congress womem) The,party I remember was for friend following a nice wedding . What sticks in my mind was that the wedding cake.at the,event was cleverly made up of a,large mound of cream puffs! It was beautiful and very delicious Luv Gary
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Oh yum! I’ve seen those cream puff cakes in Florence, but never had a chance to make one. I am glad my post called up a happy memory, Gary!
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Yum! I love cream puffs! The cream is so good! Happy New Year!
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Thank you so much, darling! Happy New Year to you, too!
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One of the easiest ‘fancy’ desserts I make, along with crepes. It’s too late to make them today (7pm) but I may make them later this week. 🙂
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I do make non-dairy crepes, but I’ve tried making profiteroles using substitutes, and the result was dismal. It is one of the easy ones, sure.
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Another interesting fact! Happy National Cream Puff Day! 🙂
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Thank you, darling! Enjoy!
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Now this is a day I can relate to. Yay for National Cream Puff Day !!! Happy New Year Dolly 🙂
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Same to you and yours, dear Lynne! Only joy and success in 2018!
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Thank you 🙂 x
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Picking up on the wedding theme …. in France the traditional Croquenbouche which is more usually referred to as Une Pièce Montée is normally a pyramid of profiteroles. We had one at our wedding and although no-one (mercifully) presented my husband with a sabre to dramatically slice it through with one swipe, we did follow tradition and feed one another the first cream puff which elicits much table banging and whooping from the French guests. Now that I know about national cream puff day I feel a new tradition coming on 😉
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I feel honored to have inspired a new tradition, but in reality, it was Catherine de Medici who brought profiteroles to France, together with spinach and an array of poisons. I don’t know how tall your sweet wedding mountain, but there is a pasticceria right across the street from Battistero di San Giovanni where I’ve seen ones almost my height (I am quite petite, though) and all covered in chocolate. Oh, how I miss Florence!
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Ours was quite modest but they can be remarkably tall here. It is absolutely an essential part of a French Wedding celebration. Though I have a friend in Cantal who was tasked with making ‘un gateau de mariage tout Américain’ last year. The bride wanted pillars and layers of chocolate cake …. it was very delicious 😉
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Just look how much Catherine de Medici contributed to France! I am so tempted to write up the Valois/Bourbon-Navarre wedding that culminated in the St Bartholomew massacre and make that mountain of profiteroles a centerpiece of the post. Too bloody, though, and not in the British usage of an expletive, but literally!
Our cake was modest, only two layers, but decorated by cascades of live roses. Cream, pink, and dark red roses were everywhere, gifted by the florist, complementing the decor of the hall itself, as well as the landscaping, as the ceremony was outside, overlooking the ocean.
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And even a renowned French Pâtissière and President of the MOF Pâtissier which is the highest order of pâtissiers in France, acknowledges that were it not for C de M, there would be no Profiteroles as we know them 😉. Your wedding sounds absolutely beautiful … all those roses gifted to a rose 🌹
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Roses have thorns, as my husband never fails to point out. Thank you! Our wedding was modest, but quite beautiful, and the what made it so was the combination of gifts: music, photography, chocolate favors, the traditional giant challah, even that gorgeous gown and hat, made for me by a Russian bridal gowns designer – all of these were gifted to us by friends. I have a unique Kethuba (Jewish marriage certificate) hanging on the wall made for us by a Russian artist – it’s a work of art that intertwines traditional Jewish symbols with images of the famous Odessa Opera House, Odessa Philharmonic, as well as quotes from the Song of Songs in Hebrew and Russian, I think we are simply blessed by having so many wonderful friends, and I am counting you as one of the blessings!
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Thank you, Dolly – I am honored to be considered a friend of yours. Modesty, is of course a trait of true beauty so I know in that statement ‘a modest affair’ that yours was an occasion of real beauty. The Kethuba sounds breathtaking and your friends who made the day for you with all those wonderful gifts. They are surely a reflection of your wonderful spirits.
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To be redundant, I feel truly honored to travel through life being surrounded by so many wonderful friends! Inasmuch as I have always considered myself an existentialist, I have never bought into Camus’ “I am a stranger in this world” pronouncement. I feel very much attached both to this world and to all the people who walk in it with me. That certainly includes you, ma cherie amie.
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Hope the year has started on a happy note for you Dolly. Those cream puffs look mouthwateringly good. I inhaled a few profiteroles a week ago and it was so heartening. xx
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Happy New Year full of joy to you, my darling Dippy-Dotty Girl! Profiteroles are addictive – beware!
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Consider the warning to have reached me rather late for now I have moved onto chocolatey-nutty tarts. Quit beating fast, dear heart. xx
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You little chocoholic you!
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I love cream puffs! To me, they are hard to make. . . Thank you for telling us history of the foods you feature. This really improved your choices and shows interesting photos, too. Smiles, Robin ❤
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Thank you, dear Robin! But they are not really hard to make; it just takes a little practice!
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hello koolkosherkitchen its dennis the vizsla dog hay wow that is a lot of butterflies krammd into too hunnerd skware miles!!! i wood like to hav seen that sumtime!!! happy twenny ate teen to yoo!!! ok bye
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Hey, friend Dennis, thank you for your comment! We hope you are feeling better and getting tons or your favorite treats!
Mews and Purrs, and a Squeak!
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I wish I was eating cream puffs, as I sing Maneater!!
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Ah, I remember this one and have always related to it!
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😉
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😻
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Oh! that’s great. This is my husband’s beloved dessert!
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Thank you so much; I am so glad! And I must tell you that I absolutely love your blog, and your bilingual presentations are flawless. 😻
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Thank you very much! I really appreciate your comment! :)))
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My pleasure – from the bottom of my heart! 😻
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The puff reminds me of the cannoli I had today. It was my first cannoli
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Oh I love cannolis – I hope you enjoyed yours! Thank you for stopping by, darling!
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I went to this deli and after my order the guy said they are serving canollis now and i remarked oh ive never had one and he immediately made me one for free. Loved it!
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I’m glad you did!
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