Diplomat Cream Puff (Italy-France)

History and Origin

Initiated in the 16th century by Pantanelli (Catherine de' Medici's pastry chef) under the name "hot paste," the recipe evolved over the centuries. It only became the famous "choux pastry" at the beginning of the 19th century, once perfected by the great French chefs Avice and Carême.

Description

A crispy choux thanks to its golden craquelin, filled with an ultra-light cream blending the richness of a vanilla pastry cream and the sweetness of a whipped cream.

Ingredients

Dairy products, eggs, sugar, vanilla, salt, wheat flour (gluten)