Crème Chiboust

Name: Crème Chiboust
Yield: Makes 550 g (1 lb 4 oz)
Cuisine: French
Ingredients: 150 g (5½ oz) egg whites (about 5 eggs); 25 g (1 oz) cornflour (cornstarch); 50 g (1¾ oz/¼ cup) caster (superfine) sugar; 50 g (1¼ oz/¼ cup) caster (superfine) sugar; 120 g (4½ oz) egg yolks (about 6 eggs); 1 vanilla pod (bean) split lengthways; 250 ml (8½ fl oz/1 cup) milk; 5 g (⅛ oz/1 tsp) leaf gelatine

Preparation info

Makes
550 g

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This crème was first created by pâtissier Chiboust while creating his legendary Gâteau St Honoré. It commemorates the street his shop was on, the rue St Honoré, the patron saint of bakers and lastly himself. This is a delicate cream and must be used immediately or the meringue will break down.

Ingredients

For the crème

5 g (⅛ oz/1 tsp) leaf gelatine
250

Europe
France
Pie
Mediterranean

Method

Use the egg whites and sugar to prepare a French Meringue. Continue whisking on a medium speed while the crème is prepared.
Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze the gelatine to remove any excess water.
To make the crème: u