January 2 every year
Culinary historians remain divided about the history of cream puff. Some say it all began in Catherine de Medici's royal court in France. It is said that in 1533, Catherine de Medici, who belonged to the influential Italian Medicis family, married the Duke of Orleans – King Henry II. She dragged her team of servants to her husband’s house, including chef Panterelli.
At his new home, Panterrelli created a dough that, when baked swells, and later becomes a Cream puff ( “Choux à la Crème” in French). But the story might just be a myth since French bakers in the Renaissance era were already experimenting with a dough mixture of flour, egg, fat, and water – the very essence of choux pastry. Others trace the creampuff's origins back to the Middle Ages when French cooks in the 13th century were creating puff pastries filled with scrumptious cheese and herbs.
By the 14th century, the culinary world was whipping up various versions of cream buns, from France's pate feuillettée to England's butter-basted puffs. While the basic recipe remained four simple ingredients, different names emerged – puff, profiterole, choux, and buns.
Puff pastries truly blossomed in the 19th century, each with its unique meaning and characteristics. During this time, creampuff became known in pastry circles as the “profiterole.” These pastries were an art form, gracing elegant Victorian dinner parties in elaborate designs. Sometimes, they were crafted into delicate pyramids for post-dinner tea or coffee.
