Definition of cream puff

The term "cream puff" is a colloquial name given to a popular pastry known as a profiterole. This sweet treat originated in France during the 15th century, and it is believed that the word "cremepuff" emerged in the United States during the 1900s. The French term for profiterole is "choux à la crème," which translates to "puffs filled with cream." The original recipe called for choux pastry (a type of dough made with water, flour, butter, and eggs) to be piped into small balls and then fried until puffy and golden brown. The baked puffs were then cut in half, filled with sweetened whipped cream, and topped with sugared icing. However, in the United States, the term "cream puff" emerged as a nod to the pastry's familiar shape, which resembles a puffed-up ball. The name was used as a marketing tool to appeal to customers looking for a simple, catchy name for this French delicacy. While the original recipe called for whipped cream filling, variations of the cream puff have since emerged, such as using custard, ice cream, or pastry cream as filling. Despite its Americanized name, cream puffs remain a beloved French pastry, served in bakeries and restaurants throughout the world.