Crème chiboust is a

crème pâtissière Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from ...

(pastry cream) lightened with Italian meringue. Though occasionally using

whipped cream Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and ...

to lighten it, this is traditionally a

millefeuille A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Ma ...

cream. Crème chiboust can be flavoured with

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the p ...

orange zest Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods. In terms of fruit anatomy, the zest is obtained from the fl ...

, or

liqueur A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond ...

s. 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 The rue Saint-Honoré is a street in the 1st arrondissement of Paris, France. It is named after the collegial situated in ancient times within the cloisters of Saint-Honoré. The street, on which are located a number of museums and upscale bou ...

. If gelatin is softened and incorporated to the chiboust or '' plombieres'', it can be used as a Bavarian. The chiboust or the plombieres can also double as

soufflé A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of t ...

filling, as long as egg whites are the base; the mix will "puff up" and provide a creamy soufflé.

References

Cuisine-french.com
Full recipe from French Chef * ''Professional Baking Fifth Edition'', Wayne Gisslen Custard desserts French cuisine {{France-cuisine-stub

See also

References