翻译技术速递REPOST I-ATE Food Term of the Week: Profiteroles
转发我吃的本周食物术语：Profiteroles
The profiteroles or chou à la crème is a French desert well known in most of the countries of the world. In Germany they call it windbeutel, in Slovakia veterník and in US cream puff. The desert, actually, is a small ball of soft, sweet choux pastry with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. In some countries, France, Italy, Albania and Greece for example, they also use a chocolate sauce or they sink the stuffed choux into chocolate cream. At the final stage, they decorate it using some chantilly.
In order to explore the history of profiterole, we must deal with the history of yeast for choux. “Pâte à choux”, as the French call it, is a paraphrase of the “pâte à chaud”. It is believed that this recipe was an invention of the Italian pastry chef Popelin (hence its first name in France was popelin), who improved a recipe of Panterelli – the the chef of the Catherine of Medici. The use of this dough became very popular for sweet and savory, such as with cream or ice cream, profiteroles, eclairs, saint-honoré, religieuses (double nuns) or Paris-Brest (“Paris-Brest”). In the 18th century Jean Avice and Antonin Carême improved again the recipe and the “pâte à chaud “was renamed “pâte à choux”.
As far as the name profiterole, we can trace it in the English language back in 1600, deriving from the French language. The original meaning was a type of small reward (profit), when a treat was offered as recompense.
What the French call profiteroles today is made with ice cream and hot chocolate sauce over the choux. It is a dessert that should be served immediately. Let’s see how it is prepared.
Written by Antonia Pappa
Born in Greece in 1992, she was a Communication Trainee in TermCoord. She holds a Bachelor degree of Communication, Culture and Media and she worked, for three years, for a newspaper and food magazines in Greece. Antonia is now taking a Master’s degree in International Marketing and Communication and is working her thesis about social media advertising. In her free time, she likes travelling, doing yoga and going for a walk with her dog.
Edited by Cécile Mayeres
profiteroles或chouàla Crème是一个法国沙漠，在世界上大多数国家都很有名。在德国，他们叫它windbeutel，在斯洛伐克叫它Veterník，在美国叫它奶油泡芙。事实上，沙漠是一个柔软、甜蜜的choux糕点小球，通常由鲜奶油、奶油冻、糕点奶油或冰淇淋组成的甜而潮湿的馅料。在一些国家，例如法国、意大利、阿尔巴尼亚和希腊，他们也使用巧克力酱或将填充的巧克力沉入巧克力奶油中。在最后阶段，他们用一些尚蒂伊来装饰它。
为了探索Proviterole的历史，我们必须处理酵母为Choux的历史。法国人称之为“pâteàchoux”，是“pâteàchaud”的释义。据信，这个食谱是意大利糕点厨师波佩林（因此它在法国的名字是波佩林）的发明，他改进了Panterelli的食谱--美第奇的凯瑟琳的厨师。这种面团的使用变得非常流行，用于甜味和美味，如与奶油或冰淇淋、profiteroles、eclairs、Saint-Honoré、religieuses（双修女）或Paris-Brest（“Paris-Brest”）一起使用。18世纪，让·阿维斯和安东宁·卡雷梅再次改进了食谱，“pâteàchaud”被更名为“pâteàchoux”。
至于profiterole这个名字，我们可以追溯到1600年的英语，源于法语。最初的意思是一种小的奖励（利润），当一种款待被提供作为补偿。
今天法国人所说的profiteroles是用冰淇淋和热巧克力酱在choux上制成的。这是一种应立即上桌的甜点。让我们看看它是如何准备的。
作者：安东尼娅·帕帕
她1992年出生于希腊，曾是Termcoord的通信实习生。她拥有传播、文化和媒体学士学位，在希腊的一家报纸和食品杂志工作了三年。Antonia现在正在攻读国际营销和传播硕士学位，并正在撰写关于社交媒体广告的论文。在她的空闲时间，她喜欢旅行，做瑜伽，和她的狗散步。
编辑：Cécile Mayeres
以上中文文本为机器翻译，存在不同程度偏差和错误，请理解并参考英文原文阅读。
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