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
- 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.
- 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.
- 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 .