Editing Profiterole (section)

==History==
The French word ''profiterole'', 'small profit, gratification', has been used in cuisine since the 16th century.<ref>{{Cite web |title=PROFITEROLE : Etymologie de PROFITEROLE |url=https://www.cnrtl.fr/etymologie/profiterole |access-date=2023-10-09 |website=www.cnrtl.fr}}</ref>

In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of [[sweetbread]]s, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish. They could also be served in a soup.<ref>{{Cite book |last=siècle |first=Société française d'étude du XVIIIe |url=https://books.google.com/books?id=Sso_PU3u-KcC&dq=profiterole+artichauts+perdrix&pg=PA163 |title=Les liaisons savoureuses: réflexions et pratiques culinaires au XVIIIe siècle |date=1995 |publisher=Université de Saint-Etienne |isbn=978-2-86272-070-8 |language=fr}}</ref><ref>{{Cite book |url=https://books.google.com/books?id=EdU6AAAAcAAJ&dq=profiterole+artichauts+perdrix&pg=RA2-PA148 |title=Dictionnaire portatif de cuisine, d'office et de distillation |date=1770 |language=fr}}</ref>

[[François Massialot]] in ''Le Cuisinier royal et bourgeois''<ref>{{Cite book |last=Massialot |first=François (1660?-1733) Auteur du texte |url=https://gallica.bnf.fr/ark:/12148/bpt6k108571q |title=Le cuisinier roïal et bourgeois ; qui apprend a ordonner toute sorte de repas en gras & en maigre, & la meilleure maniere des ragoûts les plus delicats & les plus à la mode. Ouvrage tres-utile dans les familles, &, singulierement necessaire à tous maîtres d'hôtels, & ecüiers de cuisine. Nouvelle edition, revûe, corrigée & beaucoup augmentée avec des figures |date=1705 |language=EN}}</ref> (1698) gives several recipes for profiterole soup, with fillings of minced ham and poultry on a stew of mushrooms, asparagus, artichoke bottoms, rooster crests, sweetbreads, and truffles. The profiteroles are made of bread dough.

Joseph Menon in his ''Traité de cuisine''<ref>{{Cite book |last=Menon |first=Joseph (1700?-1771) Auteur du texte |url=https://gallica.bnf.fr/ark:/12148/bpt6k1511760n |title=Nouveau traité de la cuisine, avec de nouveaux desseins de tables et vingt-quatre menus. Tome 2 / ... Tome premier. [-second.] |date=1739 |language=EN}}</ref> (1732) and François Marin in ''Les Dons de Comus''<ref>{{Cite book |last=Marin |first=François (17-17 ; maître d'hôtel) Auteur du texte |url=https://gallica.bnf.fr/ark:/12148/bpt6k1512114n |title=Les dons de Comus , ou Les délices de la table. Ouvrage non-seulement utile aux officiers de bouche pour ce qui concerne leur art, mais principalement à l'usage des personnes qui sont curieuses de sc̜avoir donner à manger, & d'être servies délicatement, tant en gras qu'en maigre, snivant [sic] les saisons, & dans le goût le plus nouveau |date=1739 |language=EN}}</ref> (1750) give other examples of savory recipes while keeping the same principle.

The profiteroles we know today, using choux pastry, were created in the 19th century.

[[Jules Gouffé]] in his ''Livre de cuisine''<ref>{{Cite book |last=Gouffé |first=Jules |url=https://books.google.com/books?id=wTRKAAAAYAAJ&dq=jules+gouffe+le+livre+de+cuisine+profiterole&pg=PA753 |title=Le livre de cuisine: comprenant la cuisine de ménage et la grande cuisine |date=1867 |publisher=Hachette |language=fr}}</ref> (1870) explains that a profiterole is a small choux pastry. Gustave Garlin in ''Le Cuisinier moderne''<ref>{{Cite book |last=Garlin |first=Gustave |url=https://books.google.com/books?id=FPRpQwAACAAJ |title=Le Cuisinier moderne, ou les Secrets de l'art culinaire: menus, haute cuisine, pâtisserie, glaces, office, etc., suivi d'un dictionnaire complet des termes techniques, par Gustave Garlin ... |date=1887 |publisher=Garnier frères |language=fr}}</ref> (1887) mentions profiteroles filled with cream and glazed with chocolate or coffee, worked to be smooth and shiny.

A widely-repeated legend claims that choux pastry, the key ingredient of profiteroles, was invented by the head chef to the court of [[Catherine de' Medici]].<ref name="Larouse gastronomique">{{cite book |last1=Montagné |first1=Prosper |last2=Lang |first2=Jenifer Harvey |title=Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia |date=1988 |publisher=Crown Publishers |location=New York |pages=777–778 | quote=Choux pastry is said to have been invented in 1540 by Popelini, Catherine de' Medici's chef}}</ref> But this is a [[Choux pastry#History|19th-century invention]].<ref>Bienassis, Loïc; Campanini, Antonella (6 December 2022), Brioist, Pascal; Quellier, Florent (eds.), "La reine à la fourchette et autres histoires. Ce que la table française emprunta à l'Italie : analyse critique d'un mythe", La table de la Renaissance : Le mythe italien, Tables des hommes (in French), Tours: Presses universitaires François-Rabelais, pp. 29–88, {{isbn|978-2-86906-842-1}}, [https://books.openedition.org/pufr/32517 full text] retrieved 5 October 2023.</ref>

The pastry cook's art of choux pastry began to develop around the 17th century.<ref name="Larouse gastronomique" /> The patissier Jean Avice<ref>{{Cite web |title=Jean Avice |url=https://www.gastronomiac.com/chefs-cuisiniers/avice-jean/ |access-date=2023-10-09 |website=Gastronomiac |language=fr-FR}}</ref> developed the pastry further in the middle of the 18th century and created choux buns, with the dough becoming known as 'pâte à choux', since only choux buns were made from it. In the 19th century, [[Antoine Carême]] developed the recipe used today.<ref>{{cite book |last1=Claude |first1=Juillet |title=Classic patisserie: an A-Z handbook |date=1998 |publisher=Butterworth Heinemann |location=Oxford}}</ref>

<gallery>
Image:Profiteroles by Star5112.jpg|Single profiterole with ice cream and chocolate ganache
Image:Windbeutel.jpg|A German version, known as a {{lang|de|Windbeutel}}
Image:VĚTRNÍK +šXéřXěéěé.jpg|A Czech version with chocolate
Image:İnci Pastanesi Profiterol.jpg|A Turkish version
Image:ホイップクリーム たっぷり (48154860687).jpg|Japanese cream puffs at a [[Fujiya]] store in [[Tokyo]]
</gallery>