Chiboust cream

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Chiboust cream
Alternative namesCrème chiboust
Place of originFrance
Main ingredientscrème 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 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[edit]


  1. ^ "Les meilleurs Saint-Honoré de Paris". L'Express (in French). 2 May 2013. Retrieved 27 August 2016. CS1 maint: discouraged parameter (link)
  • Full recipe from French Chef
  • Professional Baking Fifth Edition, Wayne Gisslen