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Place of origin
|crème pâtissière, whipped cream or egg whites|
|Cookbook:Chiboust cream Chiboust cream|
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.
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.
- Cuisine-french.com Full recipe from French Chef
- Professional Baking Fifth Edition, Wayne Gisslen
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