Chiboust cream
| Alternative names | Crème chiboust |
|---|---|
| Type | Custard |
| Place of origin | France |
| Main ingredients | crème pâtissière, whipped cream or egg whites |
 Cookbook: Chiboust cream  Media: Chiboust cream | |
Crème chiboust is a crème pâtissière (pastry cream) lightened with stiffly beaten egg whites. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream.
Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières.
It was supposedly created and developed by the pastry Chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré.[1]
If gelatin is bloomed and incorporated to the chiboust or plombieres, it can be used as a Bavarian. The chiboust or the plombieres can also double as soufflé filling, as long as egg whites are the base; the mix will "puff up" and provide a creamy soufflé.
See also
References
- ↑ "Les meilleurs Saint-Honoré de Paris". L'Express (in French). 2 May 2013. Retrieved 27 August 2016.
- Cuisine-french.com Full recipe from French Chef
- Professional Baking Fifth Edition, Wayne Gisslen
This article is issued from Wikipedia - version of the 8/28/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.