Profiteroles, their history and our selection of the best addresses
With its vanilla ice cream and hot chocolate sauce, this little cabbage has everything to seduce. Today, we tell you the story of the profiterole and give you some good addresses to (re)discover it.
Traces of choux stuffed with meat can be found in Italy in the Middle Ages, but it wasn't until the 17ᵉ century that small choux became a dessert. Ice cream did not yet have its place; custard was used instead. Over time, ice cream was added to the choux pastry, accompanied by a hot chocolate or sometimes caramel sauce.
Now a staple of Parisian bistro tables, profiteroles are the epitome of a gourmet dessert. There are few variations, only the size of the choux and the accompaniment of dried fruit. However, some ice-cream makers dare to offer a 100% frozen version to share! But would it be a crime to change the flavor of the ice cream?
L'entremets Profiteroles, Maison Raugi, Bastia
An accumulation of deliciously crunchy choux glacés, topped with a creamy Tahitian vanilla ice cream and covered with a chocolate sauce as if frozen on the little choux, the Raugi Family's XL profiterole is perfect for sharing! " It's a family dessert that's easy to serve and put at the center of the table. The entremets are served with a chocolate sauce that can be reheated and served at a moment's notice to top the choux. "The generosity of the Isle of Beauty, this giant profiterole is a real crowd-pleaser. For aficionados, it can be found in Paris at the Mulot patisserie in Saint-Germain-des-Prés.
► www.raugi.fr
Palace profiteroles, Four Seasons Hôtel George V, Paris
The idea of Michael Bartocetti, the George V's pastry chef, is to use the key ingredients of this bistro dessert: choux pastry, vanilla ice cream, vanilla chantilly and chocolate sauce. To keep the chocolate sauce warm, it is placed in the center of the table like a fondue. The idea of sharing is central to this dessert, with each guest free to dip the choux pastry into the warm sauce. The second advantage is the chocolate flavors that waft across the table throughout the tasting experience. A must try!
► www.fourseasons.com/fr/paris
La profiterole, Bouillon République, Paris
An indecent delicacy: chef Clément Chichard's profiterole. A unique and generous cabbage, cut in half then topped with a vanilla ice cream assembled Italian-style. For an irresistible touch of food porn, the chocolate sauce drips over the cabbage and ice cream. The icing on the cake is a sprinkling of hazelnuts added to the cap for a little crunch. After a hearty menu, know how to save room for dessert!
► www.bouillonlesite.com
La profiterole à l'assiette, La Pie qui couette, Nîmes
" I appreciate straightforward tastes and the right balance. So I always prioritize the quality of ingredients, whether it's butter, eggs, Rum or even vanilla and chocolate. For this very classic dessert, you need to know how to play with and harmonize multiple textures and different temperatures. "At La Pie qui Couette, we love the silkiness of the chocolate sauce, which generously coats the two choux covered with a delicious cracker and topped with creamy vanilla ice cream.
► www.facebook.com/la.pie.qui.couette.fr
Le trio de profiteroles, Brasserie LIPP, Saint-Germain-des-Prés, Paris
A Parisian landmark, Brasserie LIPP was bound to have profiteroles on its menu. Chef Pascal Jounault serves them in a trio. The plate is made up of three profiteroles topped with vanilla ice cream and flooded with chocolate sauce. We can't get enough!
► www.brasserielipp.fr
©YannDeret, ©SimonDetraz
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