Crème Chiboust (Chiboust cream)
Crème Chiboust (Chiboust cream)
Print recipe Ingredients
| 180ml | Milk |
| 20g | Granulated sugar (for the milk) |
| 250g | Granulated sugar (for the egg yolks) |
| 45g | Egg yolks (~ 2 egg yolks) |
| 1/2 | Vanilla bean and seeds (halved) |
| 18g | Cornstarch |
| 7g | Gelatin |
| 180g | Granulated sugar |
| 45g | Water |
| 90g | Egg whites (~ 6 egg whites) |
Directions
1
Heat the milk with half of the sugar and the vanilla bean in a saucepan. In the meantime, let the gelatin soften in cold water.
2
In a bowl, whisk together the egg yolks, sugar and corn starch
3
When the milk is boiling, pour it in three times over the egg mixture and quickly mix every time to prevent the yolks from curdling
4
Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously
5
Allow the pastry cream to boil for 2 minutes then remove from the heat. Place in a clean bowl, add the gelatin and stir to dissolve
6
Cover the bowl with plastic film on the cream and set aside. Reducing the amount of air in contact with the cream will result in the formation of less bacteria.
In the meantime, do not refrigerate nor allow the cream to set while preparing the Italian meringue.
In the meantime, do not refrigerate nor allow the cream to set while preparing the Italian meringue.
7
For the Italian meringue, start preparing a sugar syrup by placing the sugar and then the water in a saucepan on medium heat
8
When the syrup reaches 110°, start whipping the egg whites on medium-high speed
9
When the syrup reaches 119°, the egg whites should be whipped to soft peaks. Now you can pour the syrup slowly on the whipped egg whites while the mixer is running at high speed. Pour in a steady stream between the side of the bowl and the beater.
10
Continue whipping at high speed until the syrup is incorporated, approximately 1 minute
11
Quickly incorporate one third of the hot meringue into the warm pastry cream with a spatula
12
Gently fold in the remaining meringue
13
Use the cream immediately to fill tarts or tortes. You can also pour it into a clean container, cover and refrigerate until firm
Note
- Please remember that the Crème Chiboust is very delicate and can become "dangerous" since the pastry cream is left at room temperature for some time, during which bacteria could form in it.
- To avoid risks while you prepare the meringue, you can cover the bowl with plastic film on the pastry cream and additionally you could also place temporarily the bowl on a bain marie: this will keep the cream at safe temperatures and prevent the formation of bacteria.
- If the cream needs to be baked (e.g. to fill tarts), you can omit the gelatin.
- It might be necessary to let the cream set a few minutes in the fridge before it can used in a piping bag.