Chiboust Cream

Often used as a millifeuille (thousand leaf) filling, the chiboust cream (also cream Saint-Honoré) is versatile enough to suit various desserts. Bavarians and souffles are both possible variants to the cream.

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1. Whisk egg yolks with sugar in a bowl. Whisk until it becomes pale yellow (blanching).
2. Add the flour, whisk until fully blended.
3. Warm up milk, when it boils remove from cooking device.
4. Pour the hot milk over the yolk mixture and whisk well.
5. Pour this mixture back into the sauce pan and heat at medium fire while constantly whisking. Reach for the corners.
6. Do not let the cream stick to the bottom of the pan.
7. When mixture starts to fold and "pop" you're done, remove pan from stove.
8. Hold pan over cold water while whisking every now and then.
9. When pastry cream is between 50-55°C, blend in the gelatin and vanilla extract with a whisk. Make sure gelatin is completely dissolved.
10. Pour cream in a tray and cover with cling film. Let it cool!

Italian meringue:

1. Warm up water with sugar in a small sauce pan.
2. Beat egg whites with a pinch of salt. Stop beating when soft peaks form.
3. 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.
4. Add the vanilla and continue beating until meringue is lukewarm.

Combining:

1. Make sure the pastry cream and meringue are at room temperature.
2. 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!
3. Add this mixture to the rest of the meringue and fold everything thoroughly. Use a whisk if necessary.
4. The chiboust cream is ready for use as a filling. Refrigerate the final dessert so that the cream sets.

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