Bignolata

CHARACTERIZING INGREDIENT

Cream puffs

ORIGIN

Italy

INGREDIENTS

Milk, sugar, cream cream (cream, milk, carob seed flour, guaar seed flour, dextrose, mono diglycerides of fatty acids, flavorings), cocoa cream and hazelnuts (sugar, hazelnuts, vegetable oils, low-fat milk) powder, cocoa, soy lecithin, flavorings), cream puffs (eggs, type 00 soft wheat flour, water, vegetable margarine (96% palm oil, 4% water, acidity regulator: citric acid), sea salt, agent leavening: ammonium acid carbonate).

ALLERGENS

Milk, gluten.

DID YOU KNOW THAT ...

The profiteroles draws its origins from the Renaissance; Caterina de Medici, marrying Henry II of France, and later becoming a queen, brought with her from her homeland (Tuscany) all her recipes of gastronomy; one of his chefs, a certain Popelini, created in 1540 the pasta for choux (for cream puffs), which became very famous in France (like many other recipes of Italian origin), and with it also the profiteroles; the fame of this dessert spread however after the seventeenth century, period in which the true pastry art was developed. The term profiteroles derives from the diminutive of the French word profit, (ie profit, gain), and consists of a preparation consisting of a series of small cream puffs that form a single chocolate cake. In England profiteroles is a very popular dessert, which is prepared with a filling of cream, cream or ice cream, covered with hot chocolate; in France it is an essential dessert in a wedding banquet, where it is presented as a croquembouche, that is a pyramid of filled and caramelized puffs.

Category
Variegated