The profiteroles draws its origins from the Renaissance, Catherine de Medici, upon her marriage to Henry II of France, and later became a queen, she brought with her from her native land (Tuscany) all the recipes for food, one of the its chefs, some Popelini, created in 1540 for the choux pastry (for cream puffs), which became very popular in France (like many other recipes of Italian origin), and with it the profiteroles, the fame of this sweet spread, however, after the seventeenth century, a period in which it developed the true art of pastry.
The term derives from the profiteroles diminutive of the French word profit, (ie profit, gain), and is constituted by a preparation consisting of a series of small puffs which form a single sweet chocolate.
In England the profiteroles is a very popular sweet which is prepared with cream filling, cream or ice cream, covered with hot chocolate, in France is a sweet essential in a wedding feast, where it is presented as a croquembouche, ie a pyramid of cream puffs fillings and caramel.
