Talk:Profiterole

message: 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)
thread_title: Article Name

message: 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)
thread_title: History

message: 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)
replies: text: 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)
thread_title: commercialisation

message: 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!
Merci, aurevoir.  —Preceding unsigned comment added by 86.159.18.14 (talk) 21:55, 19 November 2009 (UTC)
replies: text: 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)
thread_title: Definition of Profiterole

message: 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.
Randal Oulton (talk) 07:31, 7 January 2010 (UTC)
replies: text: Re: gougeres, agree and carried out. Richigi (talk) 01:06, 17 November 2012 (UTC)

text: 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)
replies: text: Dang.  Now I see above where Randal Oulton says look it up in Larousse Gastronomique.  Pretty authoritative.  Je vais le faire. Richigi (talk) 03:35, 17 November 2012 (UTC)
thread_title: Many Inaccuracies

message: 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.http://www.jsonline.com/entertainment/festivals/127565928.html The Wisconsin State Fair is known for its dairy bakery that has been producing cream puffs during the fair since 1924.http://www.originalcreampuffs.com/history.htm
Ben Finn (talk) 12:29, 27 August 2012 (UTC)
thread_title: Cream puff record

message: Substituted at 03:25, 30 April 2016 (UTC)
thread_title: Assessment comment