There Chiboust cream it’s a cream Sweet from French made with a base of custard with addition of Italian meringue which dissolves the density of the mixture, making it soft and frothy! A delight at vanilla flavourdelicate and irresistible, conceived in 1847 by the master pastry chef M. Chiboust (of the pastry shop on Rue Saint Honorè in Paris) destined to become the filling main of the famous St. Honoré cake. In fact, very often, it is also called ‘Saint Honorè’ Cream. His versatility And structuremakes it perfect for thousand usesfor example to fill and decorate cakesfill cream puffseclairs, cannons, tartlets, pastries or make numerous ones spoon dessert!
If you want to make it at home today I’ll give you the one Original recipe of the Chiboust Cream taken from the master’s book Christophe Felder . A luminary of French pastry making, whom I respect greatly. It’s about a simple preparation but pay attention to the preparation of the bases, i.e. the Custard and the Italian Meringue. The two compounds should be joined together only when they are very cold And bottom up to obtain an aerated and non-draining Chiboust Cream, follow all my advice illustrated step by step and you will see the result! Its consistency and flavor will win you over at the first taste I’m sure.
Chiboust Cream Recipe
| Preparation | Cooking | Total |
|---|---|---|
| 45 minutes | 5 minutes | 50 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | French | 467 Kcal |
Ingredients
| Quantity for 4 people / lining of 1 22cm cake |
|---|
how to make chiboust cream
First of all, start preparing the cream by whipping the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very puffy and frothy mixture.
Then add starch and flour, continuing to whisk, until you obtain a compact and velvety mixture:
Then separately heat the milk with vanilla and when it comes to the boil, pour over the whipped eggs and lower the heat slightly.
Only when the milk pierces the eggs forming craters like this:
Stir quickly with a hand whisk and at the same time turn off the heat.
Finally, immediately pour the custard mixture into a bowl, cover with cling film and leave to cool aside to room temperature.
In the meantime, dedicate yourself to the Italian meringue.
First of all, in a bowl or directly in the planetary mixer, whip the egg whites, 1 teaspoon of sugar and a pinch of salt at very low speed.
In a separate saucepan, pour the water with all the sugar and heat over a moderate heat until boiling. The syrup should NOT caramelize: it will be ready when the sugar has completely dissolved.
When it becomes a transparent color and many bubbles have formed, immediately pour the boiling syrup onto the egg whites without stopping the mixer which in the meantime will still be frothing the egg whites.
At this point, increase the speed and whip the egg whites with the boiling sugar syrup at maximum speed for about 5 minutes, or until the mixture has completely cooled and thickened:
Leave aside without covering.
In the meantime, check that the custard is completely cold, if so, leave it in the fridge for 10 – 15 minutes. Then mix well with a hand whisk:
Finally, add spoonfuls of meringue little by little into the cream mixture and mix from bottom to top with a spatula, until all the meringue is incorporated.
You should obtain a soft and frothy mixture.
Here it is ready Chiboust cream
How to use Chiboust Cream
It can be used either for filling a sponge cake to decorate or fill the outside of cakes of all kinds, to fill classic cream puffs and tartlets.
You can use it instead of the classic fillings to make a diplomatic cake, an original version of Millefeuille, but also a modern Cream Tart or a delicious Paris Brest
Finally, it is perfect for making tasty desserts such as small glassescups, perhaps with the addition of pastry or biscuits
storage
My advice is to store in the fridge for 1 – maximum 2 days in the less cold upper part. take into account that several days
Also discover all my collection of sweet creams
