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|Alternative names||Crème chiboust|
|Place of origin||France|
|Main ingredients||crème pâtissière, italian meringue|
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