The contents of the Chouquette page were merged into Choux pastry on 26 June 2021. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
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I think this recipe ought to be a wikibook, rather than a wikipedia article. Wikipedia is not a place for instructions manuals (see WP:ISNOT). 80.42.103.163 10:05, 26 March 2006 (UTC)
I have a sneaking suspicion that the name 'cream puff' or 'creme puff' is derived from something like 'Careme Puff,' possibly named after Marie-Antoine Careme. I have no proof of this, but the Careme/Creme thing seems like much more than a coincidence. Does anyone have any ideas regarding this? Dasai Montale ( talk) 07:46, 10 December 2007 (UTC)
I know that there is a lot more history to Choux than the little bit I was able to coax out of my book collection and my memory. It definitely needs expansion. I think a proper explanation of how Choux works without devolving into a recipe walkthrough would help. Any other ideas out there? Dasai Montale ( talk) 07:56, 10 December 2007 (UTC)
Yes, Michael Ruhlman in the book Ratios and perhaps also in the Elements of Cooking goes on at length about Choux (see: http://blog.ruhlman.com/ruhlmancom/2009/04/ratio-the-simpl.html). There is discussion of how it works and what you can do with it. Vargob ( talk) 13:05, 4 September 2009 (UTC)
I scanned the last dozen or so edits and this does not seem to be vandalism. I also do not speak French, but the reference listed does not say that popelins resemble breasts (only that they are puffs) and a google image search does not show anything that looks particularly like that part of the anatomy. If a reference cannot be found and listed, it should be changed. Vargob ( talk) 13:13, 4 September 2009 (UTC)
The reference, Classic Patisserie: An A-Z Handbook, does in fact appear to say that popelins resembled breasts. See for instance this page that quotes from the book. -- Dangph ( talk) 04:14, 17 January 2019 (UTC)
The word "beignet" is not familiar to many people, so it may be an idea if it gets a wikilink to the Wikipedia article on this topic. ACEOREVIVED ( talk) 10:44, 16 December 2011 (UTC)
While I cannot verify this, I was taught while in culinary school that the term "Pâte a choux" is basically a slurring of the term "Pâte a chaud" or "hot dough" (something like how "duct tape" became "duck tape"). Since this is one of the few doughs in French cuisine that are cooked before actually baking, it seems more plausible than being named after a cabbage-shaped confection. PastryPaul ( talk) 14:00, 2 July 2013 (UTC)
This guy is totally right. I personally never went to culinary school, however, im doing a project on chouquettes and this is the only source suggesting otherwise. — Preceding unsigned comment added by 198.84.180.91 ( talk) 23:46, 3 January 2018 (UTC)
By far the most common recipe for Marillenknödel (dough wrapped around a pitted apricot and simmered until done, then rolled in sauteed breadcrumbs) does not use choux pastry, but a dough made from half mashed potatoes and half flour. There is, however, a variation using choux pastry (Brandteig). I’ve included a recipe in German as reference. -- Janko ( talk) 02:37, 28 March 2016 (UTC)
This article says that choux pastry has no raising/leavening agent, and that beignets are made of choux pastry. However, I have seen several beignet recipes which call for yeast-leavened dough. — Preceding unsigned comment added by 208.64.74.210 ( talk) 14:50, 10 May 2018 (UTC)
I doubt this is independently notable but may be worth keeping the redirect Spudlace ( talk) 06:33, 2 December 2020 (UTC)
These two characters are actually fictional. Their names appear for the first time in 1890 century with diiferent spelling in a novel from Pierre Lacam [1]. To confirm this we can read the register of all the personnel of Catherine published by the historian Emile Picot. We don't find these names and it seems that the cooks working at the court were all French [2]. This topic has been debunked several times by historians, read here "We can add, thanks to archival research, that in the list of service people who had dealt with Catherine, since her arrival in France and until her death, there were absolutely no Italian chefs." [3] It is difficult, or impossible, to demonstrate the non-existence of something (see Russell's teapot) but it seems that nobody can demontrate the existence of Pantarelli or his recipe. The recipe of Jean Avice is the oldest that we know [4]. See also [1] — Preceding unsigned comment added by 77.205.117.241 ( talk) 16:26, 20 June 2023 (UTC)
References
The sources showed are French, thus exactly unbiased and the fact the edition is the same as Xiaomichel, like Belbury said, make it dubious this isn't sockpuppetry — Preceding unsigned comment added by 79.50.172.35 ( talk) 11:34, 30 August 2023 (UTC)
The contents of the Chouquette page were merged into Choux pastry on 26 June 2021. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
This is the
talk page for discussing improvements to the
Choux pastry article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
This
level-5 vital article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||
|
I think this recipe ought to be a wikibook, rather than a wikipedia article. Wikipedia is not a place for instructions manuals (see WP:ISNOT). 80.42.103.163 10:05, 26 March 2006 (UTC)
I have a sneaking suspicion that the name 'cream puff' or 'creme puff' is derived from something like 'Careme Puff,' possibly named after Marie-Antoine Careme. I have no proof of this, but the Careme/Creme thing seems like much more than a coincidence. Does anyone have any ideas regarding this? Dasai Montale ( talk) 07:46, 10 December 2007 (UTC)
I know that there is a lot more history to Choux than the little bit I was able to coax out of my book collection and my memory. It definitely needs expansion. I think a proper explanation of how Choux works without devolving into a recipe walkthrough would help. Any other ideas out there? Dasai Montale ( talk) 07:56, 10 December 2007 (UTC)
Yes, Michael Ruhlman in the book Ratios and perhaps also in the Elements of Cooking goes on at length about Choux (see: http://blog.ruhlman.com/ruhlmancom/2009/04/ratio-the-simpl.html). There is discussion of how it works and what you can do with it. Vargob ( talk) 13:05, 4 September 2009 (UTC)
I scanned the last dozen or so edits and this does not seem to be vandalism. I also do not speak French, but the reference listed does not say that popelins resemble breasts (only that they are puffs) and a google image search does not show anything that looks particularly like that part of the anatomy. If a reference cannot be found and listed, it should be changed. Vargob ( talk) 13:13, 4 September 2009 (UTC)
The reference, Classic Patisserie: An A-Z Handbook, does in fact appear to say that popelins resembled breasts. See for instance this page that quotes from the book. -- Dangph ( talk) 04:14, 17 January 2019 (UTC)
The word "beignet" is not familiar to many people, so it may be an idea if it gets a wikilink to the Wikipedia article on this topic. ACEOREVIVED ( talk) 10:44, 16 December 2011 (UTC)
While I cannot verify this, I was taught while in culinary school that the term "Pâte a choux" is basically a slurring of the term "Pâte a chaud" or "hot dough" (something like how "duct tape" became "duck tape"). Since this is one of the few doughs in French cuisine that are cooked before actually baking, it seems more plausible than being named after a cabbage-shaped confection. PastryPaul ( talk) 14:00, 2 July 2013 (UTC)
This guy is totally right. I personally never went to culinary school, however, im doing a project on chouquettes and this is the only source suggesting otherwise. — Preceding unsigned comment added by 198.84.180.91 ( talk) 23:46, 3 January 2018 (UTC)
By far the most common recipe for Marillenknödel (dough wrapped around a pitted apricot and simmered until done, then rolled in sauteed breadcrumbs) does not use choux pastry, but a dough made from half mashed potatoes and half flour. There is, however, a variation using choux pastry (Brandteig). I’ve included a recipe in German as reference. -- Janko ( talk) 02:37, 28 March 2016 (UTC)
This article says that choux pastry has no raising/leavening agent, and that beignets are made of choux pastry. However, I have seen several beignet recipes which call for yeast-leavened dough. — Preceding unsigned comment added by 208.64.74.210 ( talk) 14:50, 10 May 2018 (UTC)
I doubt this is independently notable but may be worth keeping the redirect Spudlace ( talk) 06:33, 2 December 2020 (UTC)
These two characters are actually fictional. Their names appear for the first time in 1890 century with diiferent spelling in a novel from Pierre Lacam [1]. To confirm this we can read the register of all the personnel of Catherine published by the historian Emile Picot. We don't find these names and it seems that the cooks working at the court were all French [2]. This topic has been debunked several times by historians, read here "We can add, thanks to archival research, that in the list of service people who had dealt with Catherine, since her arrival in France and until her death, there were absolutely no Italian chefs." [3] It is difficult, or impossible, to demonstrate the non-existence of something (see Russell's teapot) but it seems that nobody can demontrate the existence of Pantarelli or his recipe. The recipe of Jean Avice is the oldest that we know [4]. See also [1] — Preceding unsigned comment added by 77.205.117.241 ( talk) 16:26, 20 June 2023 (UTC)
References
The sources showed are French, thus exactly unbiased and the fact the edition is the same as Xiaomichel, like Belbury said, make it dubious this isn't sockpuppetry — Preceding unsigned comment added by 79.50.172.35 ( talk) 11:34, 30 August 2023 (UTC)