Chiboust Cream - Crème Chiboust
Chiboust cream is a delightful twist on crème pâtissière. It's folded with whipped meringue, which brings a lightness to the custard that's so delicious. Makes about 4 cups.
Ingredients
Custard base
- 2 teaspoons gelatin powder
- 480 g whole milk
- 4 large egg yolks
- 65 g granulated sugar
- 1 vanilla bean scraped, or 2 teaspoons vanilla paste or extract
- 30 g cornstarch
- 1/4 teaspoon salt
- 45 g unsalted butter
Italian meringue
- 150 g granulated sugar
- 60 g water
- 4 large egg whites
Instructions
Custard base
- Stir powdered gelatin into 2 tablespoons of cold water in a small dish and leave it to soften for 10 minutes. 2 teaspoons gelatin powder
- In a medium saucepan, heat the milk on medium heat until it is just at a simmer. Don't let it boil. 480 g whole milk
- While the milk is warming, add the egg yolks, vanilla, sugar, salt, and cornstarch to a separate bowl. Whisk until glossy and smooth. 4 large egg yolks, 65 g granulated sugar, 1 vanilla bean, 30 g cornstarch, 1/4 teaspoon salt
- Place the bowl on a dampened kitchen towel. Once the milk is hot, pour the hot milk in a steady stream into the egg mixture while whisking constantly.
- Return the combined mixture to the saucepan over medium heat. Cook the custard, whisking constantly, until it starts to bubble. Once bubbling, keep it at a boil and whisk for a full minute. This is essential to deactivate the amylase enzyme in the egg yolks, which would otherwise cause the custard to become soupy as it cools.
- Take it off the heat and whisk in the butter and gelatin until smooth. 45 g unsalted butter
- Pour the pastry cream into a clean bowl (push it through a fine-mesh sieve first for extra smoothness). Lay plastic wrap directly onto the surface of the custard and let it cool to room temperature.
Italian meringue
- Begin this once the custard is at room temperature. Combine the sugar and water in a small saucepan. Heat over high heat, stirring until the sugar dissolves. Once it boils, stop stirring and let the syrup reach 240°F (115°C), the soft ball stage. 150 g granulated sugar, 60 g water
- While the syrup is cooking, whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until soft peaks form. 4 large egg whites
- When the syrup reaches the correct temperature, slowly pour it in a thin stream into the egg whites while continuing to whip at medium speed. Pour down the side of the bowl to avoid splashing.
- Once incorporated, switch to high speed and whip until stiff, glossy peaks form.
Folding
- Add a quarter of the meringue to the cooled custard and stir it in to lighten it.
- Add the remaining meringue in two parts, folding gently with a rubber spatula each time until no streaks remain. Use immediately.
Notes
- Measurements: Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two.
- Cook it long enough. Once the custard thickens and bubbles appear, cook and whisk for a full minute. This deactivates amylase and ensures the custard stays thick.
- Swiss meringue alternative. You can use Swiss meringue instead of Italian meringue. I've tested both and saw no notable difference.
- Storing. Crème chiboust should be used immediately. If needed, refrigerate for up to 24 hours, but it will deflate over time. Not suitable for freezing.
- Flavor variations. Coffee (add espresso powder to the milk), orange (infuse zest in the milk), pistachio (add pistachio paste to the custard), raspberry (fold puree in with the meringue), or liqueur (stir rum, Grand Marnier, or amaretto into the custard).
- Crème pâtissière is the base of this recipe. See that post for a full guide on making the custard on its own.
Nutrition
Serving: 1gCalories: 232kcalCarbohydrates: 34gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 111mgSodium: 129mgPotassium: 128mgFiber: 0.03gSugar: 30gVitamin A: 360IUCalcium: 88mgIron: 0.3mg
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