Chiboust Cream (Crème Chiboust)
Baking and Desserts • French
Description
This cream, also known as Crème St Honoré, was created around 1846 by a pastry chef in Paris for the dessert Gâteau St Honoré.
Ingredients
- Gelatin 4 pieces
- Milk 15 fl oz
- White Beans ½ piece
- Sugar 5 oz
- Farm fresh eggs 4 pieces
- Wheat Flour 5 oz
- Egg white 4 pieces
- Salt a pinch
Step-by-Step Guide
Step 1
Soak 4 sheets of gelatin in cold water and wait for them to swell. Meanwhile, bring the milk to a boil with half a vanilla bean, and whisk the 4 eggs with the sugar. Whisk until the mixture turns pale. Gradually add the flour, mix thoroughly, then transfer the mixture to a saucepan, add the squeezed and melted gelatin, and heat over low heat while stirring. Once the first bubbles appear, remove the mixture from the heat.
Step 2
Whip the egg whites with a pinch of salt. Heat the cream and before it boils, pour it over the egg whites. Mix gently without whipping for uniformity.
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