Chiboust cream or Saint-Honoré cream (because it is used to prepare the famous Saint Honoré cake) is a cream made from pastry cream, Italian meringue, gelatin, and flavors.
This preparation of French origin (invented by the pastry chef Chiboust) is a very light cream, and its characteristic is that it is made using hot pastry cream mixed with Italian meringue, which gives Chiboust cream a particular softness and creaminess with the addition of sheet gelatin, for stabilization.
Let’s go discover together the recipe for Chiboust cream, and I look forward to seeing you on my Facebook page, on my Instagram profile, on TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
I’ll also leave you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: French
Ingredients for Chiboust Cream
- 125 egg yolks (7 egg yolks)
- 4.2 oz sugar
- 1 1/4 cups milk
- 1/3 cups cornstarch
- 0.4 oz gelatin sheets
- 1 vanilla bean (seeds)
- 5.5 oz sugar (divided into two parts 4.6 oz + 0.9 oz)
- 2 tbsp water
- 5 egg whites
Preparing Chiboust Cream
In a small pot, I put the water and sugar (4.6 oz) and bring to a boil. Meanwhile, I whip the egg whites with the remaining (0.9 oz) sugar.
When the water and sugar syrup reaches 248°F, I pour it into the whipped egg whites, continuing to whip until they have cooled down (it will take about 10 minutes), and set aside.
I heat the milk and vanilla in a pot until almost boiling (it will take about 5 minutes). Meanwhile, I soak the gelatin in cold water for about 10 minutes. In a bowl, I mix the sugar, egg yolks, and cornstarch.
I add the milk to the yolk mixture, squeeze the gelatin well, and add it to the mixture. I transfer everything to the non-stick pot and cook, stirring often, until a nice creamy and thick consistency is achieved.
When the meringue is ready, I gradually and slowly pour it onto the hot pastry cream, blending it well with a spoon.
Wow, our Chiboust cream is ready!
Storage
We can store the cream in the fridge for 2 days covered with plastic wrap.
