The Blé signature profiterol
In our profiteroles the fluffy choux are handmade, filled generously with fresh crème patisserie and poured with dark chocolate black, white or milk sauce.
The profiterole dough is an invention of an Italian confectioner called Panterelli. Around 1530 he came to France along with other chefs from Florence and belonged to the escort of Catherine of Medici, who married Henry II. Panterelli, after seven years in the French courtyard, built the hot dough, the Panterelli pate and then changed its name to Popelini's pate (Popelini was very popular in the Middle Ages). In the middle of the 18th century, Chef de Patisserie Avice perfected the dough and created a choux form and then the dough was renamed pâte à choux. Later, French chef Marie-Antoine Carême thought to fill the choux with whipped cream. And so the profiterole gained the form and taste we know today.
And we love it!