Chiboust cream

Chiboust cream (also known as Crème Chiboust) is a type of custard that is lightened with stiffly beaten egg whites and stabilized with gelatin. It is named after its creator, a French pastry chef named Monsieur Chiboust who invented it in Paris in 1846.

History

Monsieur Chiboust created the Chiboust cream to fill his Gâteau Saint-Honoré, a pastry named after the French patron saint of bakers and pastry chefs, Saint Honoré. The cream quickly gained popularity and became a staple in French patisserie.

Preparation

The preparation of Chiboust cream involves several steps. First, a pastry cream is made by boiling milk, sugar, and vanilla together, then adding egg yolks and a bit of flour. The mixture is cooked until it thickens.

Separately, gelatin is dissolved in water, and egg whites are beaten until they form stiff peaks. The gelatin is then mixed into the hot pastry cream, which is finally folded into the beaten egg whites. The resulting cream is light and fluffy, with a delicate flavor and texture.

Uses

Chiboust cream is traditionally used as a filling for pastries, particularly the Gâteau Saint-Honoré for which it was originally created. It can also be used in other desserts such as éclairs, mille-feuille, and tarts. In addition, it can be flavored with various ingredients like chocolate, coffee, or fruit purees to create different variations.

See also

• Custard
• Pastry cream
• Gâteau Saint-Honoré
• French cuisine

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