Chiboust cream
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (February 2013) |
 Chiboust cream puff | |
| Alternative names | Crème chiboust |
|---|---|
| Type | Custard |
| Place of origin | France |
| Main ingredients | crème pâtissière, italian meringue |
Crème chiboust is a crème pâtissière (pastry cream) lightened with Italian meringue. 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.
It was supposedly created and developed in 1847 by the pastry chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré.[1]
If gelatin is softened and incorporated to the chiboust or plombieres, it can be used as a Bavarian cream. 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 dessert-related article is a stub. You can help Wikipedia by expanding it. |
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |