Chiboust Cream (Crème Chiboust)

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

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 - 17 fl oz
White Beans - ½ piece
Sugar - 3.5 oz
Farm fresh eggs - 4 pieces
Wheat Flour - 2.8 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.