Cream Puff Day

Cream Puff Day

Although many of us may be unaware, cream puffs actually have their own special celebratory day. Yes, you have heard this correctly. Each and every year, these delectable pastries that we all adore are honoured by those who hold such delights in high esteem. So, what exactly are cream puffs and how have they come to be so popular in modern culture?

The History of Cream Puffs

You may be surprised to learn that legend actually dates these seemingly modern treats back as early as the 16th century, when the de Medici family’s chef first had the notion to bake puffed shells for Henry II of France. Due to their truly sinful nature, these tasty delights soon became popular throughout Europe and around the world.

The word “profiterole” has in fact existed in English since 1604, and it is, of course, borrowed from French. The original meaning in both English and French is unclear, but it is assumed to mean ‘baked under the ashes’. A 17th-century French recipe for profiterolles describes a soup of dried small breads that are simmered in almond broth and garnished with coxscombs, truffles, and so on. The meaning of the word as we understand it today is only clearly has been in use 19th century. “Cream puffs” have appeared on US restaurant menus under that very name since about 1851.

How to Celoebrate Cream Puff Day

In modern times, Cream Puff Day is celebrated by simply making cream puffs. Flour is mixed with butter and water. The concoction is then boiled and these balls are rounded and given a hollow centre. Afterwards, these “puffs” will are cut in half and cream is be inserted. Topping these pastries off with a bit of powdered sugar also adds a certain pizzazz!

If you’d wish to celebrate ream Puff Day as it was meant to be celebrated, try baking your own cream puffs! Try this simple recipe:

Ingredients for the puffs:
1 cup of butter
2 Cup of water
1/2 tsp. ffine sea salt
2 cups flour
8 Eggs.

Ingredients for cream:

2 cups sugar
1 1/2 cups all purpose flour
1 1/2 tsp. Fine Sea Salt
6 cups milk
6 egg yolks
4 tbs butter
4 tsp. vanilla
1 cup heavy whipping cream


First, make the dough. Pre-heat oven to 400 degrees. Bring butter, water and salt to a boil. Add the flour to the boiling liquid all at once and stir until a ball forms. Then, place dough by spoonfuls on a greased and floured baking sheet and bake for 40 minutes at 400 degrees.

Then, make the cream. In a medium sauce pan, mix your sugar, flour and salt with a whisk. Gradually add the milk and mix well. In a separate bowl, you should whisk egg yolks and add to the pan and bring mixture to a boil over medium high heat, stirring constantly until mixture becomes thick and has the consistency of pudding.
Then, take it off the heat and add butter and vanilla to the pan, stirring until well combined and butter is melted. Cool completely. Lastly, take a ½ cup of heavy whipping cream, whip it until soft peaks form and gently fold the whipped cream into the custard mixture. Place into a piping bag to be used in the cream puffs.

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