Attn: Anne Marie - Re: [Sca-cooks] Cream Puffs

[Anne-Marie Rousseau]

hey all from Anne-Marie

Clever Adamantius, putting my name in the tagline :) (I wouldnt normally
have opened this thread)

to my memory, la Varenne doesnt talk about a filled pastry object like a
cream puff, but there is pastry that contains butter. I dont think any talk
about beating in all those eggs, though....

You are more the modern cook than I, what makes a pate a choux? is it the
ingredients? the technique?

I'll run through the book tonight and see what I can find, though.

Off the top of my head, I'm going to say that the concept of a flakey
pastry object filled with cream filling is modern. We have custard tart
objects though, in everything from Roman on later.....

I'll let you know if I can find anything close!
--AM

At 09:10 AM 6/19/01 -0400, you wrote:
>Tia Kitchen wrote:
>>
>> Hi there again,
>>      I am curious to see if anyone has found any sources that say cream
>> puffs are period or even marginal. A friend of mine would like to use them
>> in a feast, and would like some documentation. Thanks
>
>Hiya AM.
>
>I was just wondering if La Varenne mentions pate a choux. I don't
>imagine it would show up anywhere before that.
>
>Adamantius
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