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Crème Chiboust
Preparation info
- Makes about
500 ml
- Difficulty
Easy
Appears in
Published 2005
Use this light-textured crème to fill choux puffs or a pre-cooked tart shell destined to be covered with fresh berries. A candy thermometer is an essential piece of equipment for this recipe.
Ingredients
100 g 120 ml 4
Method
- In a small saucepan over a low heat, dissolve the 100g of sugar in 50ml of water, ensuring that the sugar is fully dissolved before the water boils. Have a clean pastry brush sitting in a dish of cold water to brush down any syrup that may splatter around the inside of the saucepan as it boils - this keeps all the syrup cooking at the same temperature. The aim is to reac