Chiboust cream

{{Short description|Pastry cream lightened with meringue}} {{Infobox prepared food | name = Chiboust cream | image = Cream puff.jpg | caption = Chiboust cream puff | alternate_name = Crème chiboust | country = France | region = | creator = | course = | type = Custard | served = | main_ingredient = crème pâtissière, meringue | variations = | calories = | other = }} '''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.<ref>{{cite news|title=Les meilleurs Saint-Honoré de Paris|url=http://blogs.lexpress.fr/styles/bec-sucre-parigot/2013/05/02/les-meilleurs-saint-honore-de-paris/|accessdate=27 August 2016|work=L'Express|date=2 May 2013|language=fr-FR}}</ref> 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.<ref>{{cite book |last1=Gouffe |first1=Jules |title=Le Livre De Patisserie |date=1873 |location=France |page=80 |url=https://archive.org/details/GoufPa/page/n93/mode/2up?q=Saint+Honor%C3%A9}}</ref>

Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs.

==See also== *St. Honoré Cake

==References== {{Reflist}} * [http://www.cuisine-french.com/cgi/mdc/l/en/recettes/creme_chiboust.html Cuisine-french.com] Full recipe from French Chef * ''Professional Baking Fifth Edition'', Wayne Gisslen

Category:Custard desserts Category:French cuisine