{"id":2313,"date":"2013-11-01T18:57:51","date_gmt":"2013-11-01T17:57:51","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2313"},"modified":"2013-11-01T18:57:51","modified_gmt":"2013-11-01T17:57:51","slug":"recipe-creme-chiboust-chiboust-cream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-creme-chiboust-chiboust-cream","title":{"rendered":"Recipe: Cr\u00e8me Chiboust (Chiboust cream)"},"content":{"rendered":"
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Rue de Paris, temps de pluie – Gustave Caillebotte<\/p><\/div>\n

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In the romantic setting of 19th-century Paris<\/strong>, Monsieur Chiboust<\/strong>, a pastry chef<\/strong> with his own shop in Rue Saint-Honor\u00e9<\/strong>, created the famous cr\u00e8me Chiboust<\/strong>.<\/p>\n

Well, he also created the famous g\u00e2teau Saint-Honor\u00e9 with cr\u00e8me Chiboust, but this post is about the cream only! \ud83d\ude42<\/p>\n

\"Recipe---Chiboust-cream---Step-17\"<\/a><\/p>\n

So what is Chiboust cream?<\/h3>\n

It is just a combination of pastry cream<\/strong> with gelatin<\/strong> and Italian meringue<\/strong>. The result is very light<\/strong> and can be used to fill and decorate cakes<\/strong>, but also baked tarts. If the tarts need to be baked with the cream, there is no need to use gelatin.<\/p>\n

\"Recipe---Chiboust-cream---Step-14\"<\/a><\/p>\n

The preparation is quite particular<\/strong> because the pastry cream must be kept warm<\/strong> until the meringue is fully incorporated. This might pose some concerns in terms of food safety<\/strong> (a temperature between 30\u00b0 and 60\u00b0 C is an ideal condition for bacterial multiplication<\/em>), so make sure to cover the cream while resting at room temperature, or even keep it on a bain marie.<\/p>\n

\"Recipe---Chiboust-cream---Step-13\"<\/a><\/p>\n

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Cr\u00e8me Chiboust (Chiboust cream)<\/h2>\n
\n \n \"\"Print recipe<\/a>\n