Tag: coriander

Chiboust Cream (Original Recipe and Tips) by Tavolartegusto – Gordon Ramsay’s version

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 TIMES

Preparation	Cooking	Total
45 minutes	5 minutes	50 minutes


Bass	French	467 Kcal

Ingredients

Quantity for 4 people / lining of 1 22cm cake

Method

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:

how to make chiboust cream

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:

cooking chiboust cream

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:

Italian meringue to make chiboust cream

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:

compose the chiboust cream

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

chiboust cream recipe

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

How to cook dried lentils – Gordon Ramsay’s version

The dried lentils they represent a fundamental ingredient in the Mediterranean diet, known for its numerous nutritional properties, including proteins, fibers and minerals. Knowing how to cook them correctly is essential to make the most of these benefits and to ensure that the final result is tasty and satisfying. Preparing dried lentils may seem intimidating to some, but with the right techniques and tips, it becomes a simple and rewarding task. The key is knowing the correct steps to follow and some tricks that only experts know.

How to cook dried lentils

For cooking dried lentilsthe first fundamental step is that of preparation. It is advisable to rinse the lentils well under running water to remove any impurities. Unlike other legumes, lentils don’t need to be soaked for long, making them a practical option for last minute meals. However, a short soak can help reduce cooking times and make them more digestible.

The cooking of dried lentils can vary depending on the variety and freshness. In general, they are cooked in water or broth, maintaining a ratio of about 1:3 between lentils and liquid. Adding a small piece of kombu seaweed during cooking can help make them even more digestible and add minerals. It is important not to salt the lentils at the beginning of cooking, as salt can harden the legumes, lengthening cooking times.

Once lentils are cooked, they lend themselves to a wide range of recipes, from simple salads enriched with vegetables and seasonings, to more elaborate dishes such as soups, vegetable ragouts or spicy side dishes. A particularly tasty and simple recipe to make is that of pan-fried lentils, which you can find here: Pan-fried lentils recipe. This dish enhances the natural flavor of lentils with the addition of fresh herbs and spices, resulting in a nutritious and flavorful side or main course.

In short, cooking dried lentils is not only a way to enrich your culinary repertoire with healthy and tasty dishes, but also an opportunity to explore the versatility of this legume in various preparations. As we have seen, with some simple steps and tricks, it is possible to transform dried lentils into delicious creations that will surprise your diners.

Agretti omelette with a smoky note – Gordon Ramsay’s version

A Agretti omelette with touch smoked of smoked bacon. A rich and tasty second course to be served hot or cold.

In my review of recipes with agretti, the classic omelette could not be missing. However, I wanted to add a nuance of personal taste, which I love very much, especially in this period.

I’m talking about a delicate smoky note, which you can get with bacon or speck, but also with other ingredients. Let’s discover them together.

3 variations for your agretti omelette

Of fish

Try diced smoked salmon, to be inserted raw into the egg mixture. As for the version with bacon, I advise you not to add salt, but only a generous grind of black pepper. The flavor of the fish will be sufficient.

With cheese

Replace the smoked bacon with provola, always smoked, cut into 1x1cm cubes. Also in this case you can skip the step in the pan, while it will be necessary to add salt to the mixture of your agretti omelette.

Of tofu

Yes the smoked tofu*, instead of bacon, it will give that smoked touch to your agretti omelette, making it unforgettable. Here it is essential to add a pinch of salt, perhaps smoked.