Chiboust Cream

The Chiboust Cream

The Chiboust cream was invented at the Most Famous Parisian Backery of the 19th century the  Chiboust Backery,  it is also called the saint Honoré cream, because it is the one used to make the St Honoré pastry.

If you know how to make a pastry cream, the Chiboust Cream will be a piece of cake, because it is actually a  pastry cream lightened with a french or Italian meringue, you can use the Chiboust cream as a desert with fresh fruits like I did in this recipe, or with caramelized pear or apples, it is used also in the Mille-feuille.

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.


  • 3 gelatin leafs
  • 120 g heavy cream
  • 2 table spoons of water
  • The zest of 2 lemons
  • 4 eggs
  • 25 g + 60 g sugar
  • 10 g cornstarch

Instructions :

  • Put the gelatin leafs in a cold water 15 minutes before using it
  • In a saucepan Bring the heavy cream, the water and the lemons zest to a boil over a medium heat. we will call that Mixture 1.
  • Separate the egg yolks from the egg whites.
  • In a bowl whisk  the egg yolks, the 25 g of sugar and the cornstarch.
  • When the mixture 1 is boiling, poor half of it the egg yolks mixture while whisking, then poor it back in the saucepan and put it on heat again.
    Chiboust Cream
    Chiboust Cream
  • Continue whisking the cream until it thickens.(the picture above is not the final texture of the cream, it should be thicker)
  • Remove the saucepan from the heat.
  • Take off the gelatin leafs from water, squeeze them to drain, removing as much water as possible and add them to the previous mixture while whisking.
  • In a large bowl whip the egg whites with the 60 g of sugar until it becomes a thick French meringue.
    Chiboust Cream
  • Incorporate gently  1/3 of the meringue in the cream, when it is well incorporated add the rest .
  • In ramekins, put the blackberries and raspberries first, the cream and then decorate as you wish.
  • Refrigerate for at least 2 hours before serving .

chiboust Cream

42 comments on “The Chiboust Cream

  1. This SOUNDS delicious, but the presentation of it is also just gorgeous. Where did you buy the glass dish from?

    • Hi Samahria, unfortunately you can’t make a Chiboust Cream without eggs, but you can use milk instead of the heavy cream but the recipe will change and the measurement also.

  2. You always share the most beautiful creations! Amazing photos, as well, but you truly have a knack for making lovely things.

  3. I love to try my hand at making new desserts. But sometimes my patience gets the best of me and the presentation goes out the window.

    • I agree that pastry needs patience, espetially the French one, some of my French cakes take 2 days to be ready (the frozen cakes) 😀

  4. That looks so good! I love the simplicity. I’m sure it tastes amazing especially since it’s served with fresh fruits.

  5. Incredible. I like how it presents itself in a classy manner. I would love to have these this weekend for my guests.

    • Thank you Carol, you can make the Chiboust cream in 30 minutes maximum , it is a very easy recipe and you can put in the bottom some caramelized pear then the Chiboust Cream and in the top some strips of caramel or chocolate it will be a great dessert

  6. This sounds absolutely delicious! Although the cream looks amazing with the fresh fruit, I think I’ll try it with the caramelized pear!

  7. This looks so delicious and easy to do… I’m looking for something like this to make when friends come over and this would be perfect!

  8. Oh my gosh! This looks so delicious I wanted to go right through my PC screen and grab it! The dish it is served in is so beautiful! Your presentation is awesome and I have to try this recipe :)

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