 Chiboust cream puff | |
| Alternative names | Crème chiboust |
|---|---|
| Type | Custard |
| Place of origin | France |
| Main ingredients | crème pâtissière,meringue |
Crème chiboust is acrème pâtissière (pastry cream) lightened withmeringue, thoughwhipped cream is sometimes substituted for the meringue. It is the filling for thegâteau St-Honoré, supposedly created and developed in 1847 by the pastry chef M. Chiboust of the pastry shop that was located on the Paris streetRue Saint-Honoré.[1] It is sometimes called "Crème Saint Honoré".
The recipe given byJules Gouffé inLe Livre De Patisserie begins by gradually adding flour and milk to egg yolks, heating the custard mixture, and gently folding inmeringue.[2]
Crème chiboust can be flavoured withvanilla,orange zest, orliqueurs.
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