Popelini

Popelini

Popelini is a confectionery in Paris entirely dedicated to chouxs, which in Brazil we use to call carolinas. Here they are made with the bomb’s dough (of course; D), with a sugar cone on top to cover the choux and give a better finish to the dough and then the fondant to color. The flavors of the fillings are varied and every day has a new flavor, which is the flavor of the Chef, chosen and developed by him and giving preference to the products of the season, it is the Choux Du Jour!
The name of the store was given in honor of the creator of Pâte a Choux, an Italian named Popelini (yes, I also thought that this had been a French discovery, but like many other recipes, they just took them and improved – or not – and appropriated). Popelini was an Italian chef who created the bomb dough in 1540 to make a cake out of a dough that was dried on the fire before being baked (just like the one we have today and also like our well-known dough of coxinha) and gave the name of the pasta “pâte a chaud” (hot pasta) over time the name and the recipe changed and it became pâte a choux.
popelini1Here in Paris choux are becoming a fashion like macarons were once, so it is worth checking out a little bit about this store in the video below, or on a visit here in the city.
popelini2And if you want to know how to make this pasta wonder, click here.
Popelini is located on Rue des Martyrs in Paris.
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