Crème Chiboust is a crème pâtissière (pastry cream) lightened with stiffly beaten egg whites. Though occasionally using whipped cream to lighten this is traditionally a millefeuille cream.
Crème Chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières.
It was supposedly created and developed by the pastry Chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré.
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 Souffle filling, as long as egg whites are the base; the mix will "puff up" and provide a creamy Souffle.
Famous quotes containing the word cream:
“It’s just like when you’ve got some coffee that’s too black, which means it’s too strong. What do you do? You integrate it with cream, you make it weak. But if you pour too much cream in it, you won’t even know you ever had coffee. It used to be hot, it becomes cool. It used to be strong, it becomes weak. It used to wake you up, now it puts you to sleep.”
—Malcolm X (1925–1965)