French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Ingredients for Chocolate Profiteroles and Eclairs Recipe
Dark chocolate grated ½ cup
Fresh cream ½ cup
Baked choux paste as required
Whipped cream 1 cup
Heat fresh cream in a non-stick pan. Transfer into a glass bowl.
Add half the chocolate and mix well till it melts. Ensure that there are no lumps. Set aside to cool.
Add whipped cream and fold in lightly.
Slit sausage shaped and round shaped baked choux pastes horizontally without cutting through.
Fit piping bag with a nozzle. Place chocolate-cream mixture in it and seal the piping bag. Pipe out cream in the slits of the baked choux pastes. The sausage shaped ones are éclairs and the round ones are profiteroles.
Melt remaining chocolate in microwave for 10 seconds.
Dip profiteroles and éclairs in melted chocolate and serve chilled.
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