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".
 Chiboust cream puff | |
| Alternative names | Crème chiboust |
|---|---|
| Type | Custard |
| Place of origin | France |
| Main ingredients | crème pâtissière, meringue |
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
editReferences
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)
- Cuisine-french.com Full recipe from French Chef
- Professional Baking Fifth Edition, Wayne Gisslen
