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