Often used as a millifeuille (thousand leaf) filling, the chiboust cream (also cream Saint-Honoré) is versatile enough to suit various desserts.
Ingredients: approx. 500 g (4-5 servings)
- 25 cl whole milk
- 45 g fine sugar
- 25 g flour
- 2 tsp vanilla extract (½ vanilla bean preferred)
- 4 egg yolks
- 1-2 gelatin sheets
- 4 egg whites
- 120 g fine sugar
- 5 cl water
- pinch of salt
- 1 tsp vanilla extract
- Whisk egg yolks with sugar in a bowl. Whisk until it becomes pale yellow (blanching).
- Add the flour, whisk until fully blended.
- Warm up milk, when it boils remove from cooking device.
- Pour the hot milk over the yolk mixture and whisk well.
- Pour this mixture back into the sauce pan and heat at medium fire while constantly whisking. Reach for the corners.
- Do not let the cream stick to the bottom of the pan.
- When mixture starts to fold and "pop" you're done, remove pan from stove.
- Hold pan over cold water while whisking every now and then.
- When pastry cream is between 50-55°C, blend in the gelatin and vanilla extract with a whisk. Make sure the gelatin is completely dissolved.
- Pour cream in a tray and cover with cling film. Let it cool!
- Warm up water with sugar in a small sauce pan.
- Beat egg whites with a pinch of salt. Stop beating when soft peaks form.
- When sugar reaches a temperature of 125°C, remove from stove and gradually pour the melted sugar in the egg whites. Do this while beating at medium speed.
- Add the vanilla and continue beating until meringue is lukewarm.
- Make sure the pastry cream and meringue are at room temperature.
- Take 1/4 of the Italian meringue and blend with cream using a spatula. If you need to add flavor (liquor, coulis,...), do so now!
- Add this mixture to the rest of the meringue and fold everything thoroughly. Use a whisk if necessary.
- The chiboust cream is ready for use as a filling. Refrigerate the final dessert so that the cream sets.
Tools used: Whisk, digital scale, small saucepan, digital thermometer, mixing bowls, silicone spatula.