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Profiteroles are a dessert that has its roots in the tradition of French pastry, but their history is also linked to Italian cuisine.
The word “profiterole” is derived from the French term “profit”, meaning “gain” or “benefit”. This is probably a reference to the small size of the dessert and its ability to bring pleasure to those who taste it, almost like a small “gain” of gastronomic pleasure. Profiteroles are thought to have been born in France in the 17th century, during the reign of Louis XIV, when the court pastry chef, Antoine Careme, perfected the recipe for the Bignè (a light dough made with flour, butter, water and eggs) and stuffed them with various creams and fillings.
The Da Vittorio patissier maitre have created a tribute to pastry craftsmanship, demonstrating how the great classics can be successfully revisited while maintaining their authentic soul.