Chiboust cream
 Chiboust cream puff | |
| Alternative names | Crème chiboust |
|---|---|
| Type | Custard |
| Place of origin | France |
| Main ingredients | crème pâtissière, meringue |
Crème chiboust is a crème pâtissière (pastry cream) lightened with meringue, though whipped cream is sometimes substituted for the meringue. It is the filling for the gâteau St-Honoré, 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] It is sometimes called "Crème Saint Honoré".
The recipe given by Jules Gouffé in Le Livre De Patisserie begins by gradually adding flour and milk to egg yolks, heating the custard mixture, and gently folding in meringue.[2]
Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs.
See also
[edit]References
[edit]- ↑ "Les meilleurs Saint-Honoré de Paris". L'Express (in French). 2 May 2013. Retrieved 27 August 2016.
- ↑ Gouffe, Jules (1873). Le Livre De Patisserie. France. p. 80.
{{cite book}}: CS1 maint: location missing publisher (link)
- Chef Philippe. "Recipe for Chiboust Cream". cuisine-french.com. Anglet, France: Meilleur du Chef. Archived from the original on 2007-06-21. Retrieved 22 April 2007.
- Newer version: Chef Philippe (29 Aug 2014). "Crème Chiboust". Meilleur du Chef. Archived from the original on 2025-10-09. Retrieved 16 July 2026.
- Gisslen, Wayne. Professional Baking (Fifth ed.).
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