[Sca-cooks] Re:pate a choux

[Johnna Holloway]

Take a look at Wheaton's Savoring the Past.
She talks pate a choux pastries being found in
Ouverture de Cuisine which is 1604.

Johnnae

>
> According to Claude Juillet in *Classic Patisserie: An A-Z Handbook*,
>     "In 1533, when Catherine de Medici left Florence to marry the Duke 
> of Orleans who was later to become Henry II, King of France from 1547, 
> she brought with her to France her entire court, which included her 
> chefs. Seven years later in 1540, her head chef, Panterelli, invented 
> a hot, dried paste with which he made gateaux. He christened the paste 
> /pâte à Panterelli./
>
> The original recipe changed as the years passed, and so did the 
> paste's name. It became known as /pâte à Popelini,/ which then became 
> /pâte à Popelin./ Popelins were a form of cake made in the Middle Ages 
> and were made in the shape of a woman's breasts. A /patissier/ called 
> Avice perfected the paste in the middle of the eighteenth century and 
> created choux buns. The /pâte à Popelin/ became known as /pâte à 
> choux,/ since only choux buns were made from it. [And choux buns were 
> the same shape as small cabbages. /Choux/ is the French word for 
> cabbages.] Antoine Carême in the nineteenth century perfected the 
> recipe, and this is the same recipe for choux pastry as is used today."
> Since the recipe I quoted is from the 14th century, the above would 
> not really apply.
> Aoghann
>
>