Crème Chiboust

Step 1

Before starting this Crème Chiboust recipe, make sure you have organised the ingredients to make crème pâtissière.

Step 2

Cut the vanilla pod lengthwise...

Step 3

... and place in a saucepan, together with the milk. Bring to a boil.

Step 4

In a mixing bowl, tip the whole eggs and egg yolks.

Step 5

Add the castor sugar and combine with a whisk.

Step 6

Blanch the ingredients...

Step 7

... beating vigorously with a whisk. The preparation should be pale and fluffy.

Step 8

Add the sifted flour (or crème pâtissière powder).

Step 9

Combine well.

Step 10

When the milk starts boiling...

Step 11

... pour on top of the blanched eggs.

Step 12

Combine well.

Step 13

Transfer the preparation into the saucepan used to boil the milk...

Step 14

... and cook over medium heat for 4 or 5 minutes, stirring constantly. Make sure that the cream does not stick to the bottom of the pan.

Step 15

The crème pâtissière is ready when it has a thick consistency. Set aside. The following steps must be done while the crème pâtissière is still hot.

Step 16

For the Chiboust: Organise the necessary ingredients to make the meringue and gelatine.

Step 17

Steep the gelatine sheets in cold water for a few minutes.

Step 18

Squeeze them to drain, extracting as much water as possible...

Step 19

... and add to the hot crème pâtissière.

Step 20

Combine with a whisk until the gelatine is completely dissolved. The gelatine will melt instantly in the hot pastry cream. Let cool at room temperature.

Step 21

Tip the sugar in a saucepan.

Step 22

Add a little water (about 5cl), or just enough to humidify the sugar. I actually used the water that was left over from soaking the gelatine.

Step 23

Cook the sugar until the temperature reaches 121°C. For this step, the use of a digital or laser thermometer is recommended. It is important that you measure the temperature accurately.

Step 24

While the sugar is cooking, place the egg whites (they should at room temperature) in the stand mixer recipient. Add a pinch of salt.

Step 25

Start beating the egg whites...

Step 26

... until stiff peaks form.

Step 27

Pour the cooked sugar over the beaten egg whites, pouring it against the inner side of the bowl to incorporate it gradually to the meringue. The cooked sugar should not come into direct contact with the whisk.

Step 28

Pour the crème pâtissière (it should be at room temperature) into a clean recipient.

Step 29

If you wish to flavour the cream, you should do it now. Add some vanilla extract, coffee extract (Trablit), chocolate (powder or chips) or alcohol, for instance. The amount of flavouring varies according to the desired flavour intensity. You need to taste the preparation to adjust the amount.

Step 30

Combine well with a whisk.

Step 31

Add 1/4 of the Italian meringue to the crème pâtissière...

Step 32

... and whisk vigorously to soften the cream.

Step 33

The preparation should be homogeneous.

Step 34

Pour the preparation over the rest of the meringue...

Step 35

... and fold gently, using a rubber spatula. Finish by whisking the preparation 2 or 3 times to obtain a homogeneous consistency. The crème chiboust is now ready to be used as a filling (spread or piped). Before serving, the cake will need to be stored in the fridge for the cream to set.