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 meringue, though

whipped cream Whipped cream, also known as Chantilly cream or (), is high-fat dairy cream that has been aerated by whisking until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-soli ...

is sometimes substituted for the meringue. It is the filling for the

gâteau St-Honoré Cake is a flour confection usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elabora ...

, 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 upscal ...

. It is sometimes called "Crème Saint Honoré". The recipe given by

Jules Gouffé Martin Jules Gouffé (; 1807 – 28 February 1877) was a French chef and pâtissier, nicknamed ("The apostle of decorative cooking"). He had a deep impact on the development of French gastronomy by publishing unusually simple and precise r ...

in ''Le Livre De Patisserie'' begins by gradually adding flour and milk to egg yolks, heating the custard mixture, and gently folding in

meringue Meringue ( , ) is a type of dessert or candy, of French cuisine, French origin, traditionally made from Whisk, whipped egg whites and sugar, and occasionally an acid, acidic ingredient such as lemon, vinegar, or potassium bitartrate, cream of t ...

. 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 flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). ''Vanilla'' is not Autogamy, autogamous, so pollination ...

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 many different types of food. In terms of fruit anatomy, the zest ...

, or

liqueur A liqueur ( , ; ) is an alcoholic drink composed of Liquor, 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-age ...

References

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

See also

References