Puff is a dessert from Italy.The fluffy creamy dough is wrapped in cream, chocolate and even ice cream. When you bite the first bite, you will fall in love with it.
The Loaf egg contained in this bread forms a hollow during the baking process. The cream wrapped in the puff is added by injecting or tearing the top of the bread. The torn top is replaced by the latter method. Sprinkles can be sprinkled with sugar, jelly, fruit or chocolate on top of the puffs.
Other version of the history of puff
Cream puff , Profiterole is a spherical pastry from France. Common puffs are filled with whipped cream, chocolate, and even ice cream in the fluffy pores. The material wrapped in it is injected by injection or the top of the bread is torn; the top of the latter often needs to be replaced by other ingredients. Sprinkles can be sprinkled with powdered sugar, jelly, fruit or chocolate on top of the puffs. Puffs have many different synonyms in different places depending on the filling.
In English, puffs have the same names as profiterole, prophitrole, profitrolle, profiterolle, etc. They are terms borrowed from French. These names have appeared in 1604, but the meanings they originally referred to have not been examined in English and French.
However, the prototype of the puff appears as a kind of salty bread that has been paired with soup. The stuffing is meat, cheese, etc.; the recipe of the seventeenth century called it “Potage de profiteolles”.
Until the 19th century, profiterole was determined to represent “puffs.” Although it can be determined that the puffs originally originated in France, puffs are also one of the representative cuisines of Gibraltar.
[Gibraltar is one of the 14 British Overseas Territories and the smallest one, located at the end of the Iberian Peninsula, the gateway to the Mediterranean.]
Process of Simple fresh cream puff production
I like the cute cream puffs, which is empty inside, but with fresh cream or custard sauce, it is super delicious! It’s easy to make this French snack at home. It’s simple. Just be careful attention to the details and you can make a hollow puff, just like a cake shop!
Ingredients (45 mins)
- Unsalted Butter 60 g
- Sugar 5 g
- Salt 2 g
- All purpose flour 75 g
- Water 120 ml
- Whole egg 2
Ingredients of Fillings :
- Fresh Cream 150 ml
- Sugar 40 g
Steps of the making :
- Put the cream, sugar, water and salt into the small pot first, boil and leave the fire
- Then use the medium-gluten flour and quickly stir it with a wooden spoon or a rubber scraper. When there is no white flour, put it back on the stove and heat it.
- Stir into the dough and see that there is a film on the bottom of the pot and then leave the fire. Put the dough in another bowl and let it cool for three minutes.
- Then every time you lay an egg, mix well. The dough will spread out, but as long as you keep stirring, it will be battered again.
- Stir the batter until it is slightly slipped, and put it into the flat mouth squeeze bag.
- Extrusion of round batter, random size, use some water on your fingers to smooth the surface of the surface.
- Put it in the oven at 200 degrees, bake for about 20 minutes, until golden brown, put it on a cool rack to be cool.
- Use a electric egg beater to send whipped cream, sugar in the presence of foam, and send it to the end.
- After the puffs are cool, you can cut them in half, and add the fresh cream (Can also use Kasida Sauce ) that has been served!
- Well made puff, Inside is hollow!
Category of puff
Classic cream puff
The puff is a spherical pastry from France. Common puffs are filled with whipped cream, chocolate, and even ice cream in the fluffy pores. The material wrapped in it is injected by injection or the top of the bread is torn; the top of the latter often needs to be replaced by other ingredients. Sprinkles can be sprinkled with powdered sugar, jelly, fruit or chocolate on top of the puffs. Puffs have many different synonyms in different places depending on the filling.
Religieuse started around 1851-1856, the creator of a famous dessert ice creamer Frascati in Paris at the time, and his shop was on rue Richelieu. At the end of the 19th century, it turned into a small round puff stacked on another large round puff. The middle and top were decorated with cream icing (crème au beurre), and the puffs were jammed cream filling or It is the same “crème Chiboust” as Saint-Honoré. The nun puff is mainly composed of a large and small round puff. The small round puff is used as a burqa cap. The sugar flower and the cream are used to extrude the sugar flower with the burqa neckline and the big round puff. gown!
When you taste this puff, look carefully. The size of the puff will be topped with the same flavor as the creamy filling. The most common taste is chocolate or coffee. Basically, you can see it in the dessert shop. Most of the taste is the same as the lightning puff.
Eclair is called lightning in France. It originated in 1863 and was made by Parisian dessert chef Antonin Carême to fix a dessert called Duchesses. The name comes from the fact that the dessert is so delicious, the ladies eat as fast as lightning. Ces pâtisseries sont tellement bonnes qu’elles se mangent en un éclair ). However, the more well-founded argument is related to Lyon, the birthplace of this puff. Lyon The city’s previous name is Lugdunum, which is derived from the name of a Vulcan and a god of electricity named Lug, so it evolved to use “lightning” to call this dessert from Lyon. Like most French desserts, even in the English-speaking countries, it is called éclair. When it was King Eduard VII or Prince of Wales, brought this dessert from France back to the UK!
The most common in Parisian dessert shops are coffee, chocolate or Yunnela flavors, as well as pistachio and raspberry red berries with bright green or red frosting.
Paris Brest Puffs, said to be a French pastry chef who likes cycling very much, invented this wheel-like puff to commemorate a bicycle race from Paris to Brest. Since Paris-Brest Paris Brest puffs have always been such a ring, so some people call him a wheel puff.
Although this bicycle race stopped in the last game in 1651, this dessert has been circulating for a long time for a hundred years. Not only the practice and appearance have kept the prototype of the year, but it is still very popular with the French until now. dessert!
The more classic approach is to fill the puffs with scorpion cream and decorate the surface with almonds, so the whole puff is filled with a nutty aroma and crispy taste. Of course, you can also choose your favorite flavors when making creams, such as Yun Nina, coffee, caramel, chocolate and so on. If you don’t want to make stuffing, it’s also a good choice to fill in ice cream, or add some fruit. Anyway, the puffs of the puffs will always have countless choices, as long as you have enough imagination. My personal favorite puff filling is Creme chantilly, which is a combination of cream and Yunni, simple taste, but the best combination.
Croquembouche / Croque en bouche
Croquembouche is a French dessert that is often eaten at weddings. The name comes from the French “Croque “croquen bouche” and “croquebouche”, sometimes called “Pièce montée ”.
“Saint-Honoré” is the name of the mythical god of bread and dessert (Saint is a saint and god in French). Between 1846-1847, there was a dessert shop “Chiboust” on the side of the Royal Palace rue Saint-Honoré. There was a dessert called Auguste Jullien who invented a new dessert. Although it is not clear in all the records that this dessert is called “Saint-Honoré”, the location of the dessert shop is absolutely related to the same name as the god of dessert. It is natural to name the dessert.
The “Saint-Honoré” seen in the Paris dessert shop is actually a smaller version, because the original “Saint-Honoré” is actually a grand cake that will be made at a large celebration party.
It is French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. A delicious cheese puff pastry, gougère is a descendant of a pastry dating back to the seventeenth century, Burgundy ramenquin. The current recipe for gougère appeared in the first half of the 20th century.
Made from milk, butter, flour, eggs, salt, nutmeg, Comté or Gruyère cheese, you can enjoy gougère as an appetizer and salad. Crisp outside, soft inside, this small golden ball with eggs is also very popular, as an aperitif.
Swans Cream Puff
The temperature and time of the puffs should be adjusted according to the size of the puffs. There is a principle that it is better to bake for a while, and not to owe the heat, because once the puffs are taken out of the oven, if you want to send them back to the oven, In any case, it can’t be recovered; the neck is very thin, so the temperature and time should be reduced and shortened. It is best to observe it next to it to prevent baking; the middle filling can be replaced with other fillings; it is recommended to eat the cream. Before you send it again, and fill it in the puffs, it is not recommended to put the cream filling on the next night to eat the next day, so the puffs are not crisp, it is soft and collapsed.