4-26-2026 5:04am

Philosophizing About Food With Francine: Profiterole (aka: Cream Puff)

Lesley Misko Editor

by Francine Black

Profiterole (aka: “cream puff”) for Friday night dessert!

It was in the 16th century, in the reign of King Henri II of France, that we discover the accidental origin of this delightful dessert. The King took to wife an amazing Italian noblewoman, Caterina de Medici. As was often the case, nobles travelled with their personal chefs and in The Queen’s case it was a chef by the name of “Pantanelli.”

There are some rumors about concerning the origin of the puffs, but my favorite is when the chef got his ingredients wrong and rather than little cakes, out of the oven came little puffs.

They were originally savory, perhaps filled with vegetables or meat. It was in the early 19th century that they became what we know today as that famous, innovative French chef Careme decided to fill them with cream, much to our delight.

Just another few words about Caterina. The Lady was born into the famous banking and political dynasty that was responsible for the rise of Florence as the intellectual and artistic capital of the Italian Renaissance. She must have been of a stalwart constitution at a time when childbirth was often cause of the mortality of infant and mother. Caterina amazingly lived to the great age of 69, having given birth to 10 children, all of whom survived and of which three became kings.

Our cream puffs are filled with la crème diplomat and covered with chocolate ganache, along side a few fresh berries.

Have a very nice week, my friends!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.