What’s chiboust and how do you pronounce it?
Shi-BOOST is, I believe, the correct pronunciation. It’s a simple mixture of 3 parts pastry cream to 1 or 2 parts Italian meringue. The two are gently folded together and the resulting cream is used mainly as a filling for large pastries like Paris-Brest or Gâteau St. Honoré. It’s usually piped, but only through large nozzles since lots of pressure has a way of breaking it.
Chiboust was supposedly invented by a pastry chef of the same name, who supposedly lived in Paris in the mid-1800’s. Supposedly. By no coincidence whatsoever it is he who is credited with inventing Gâteau St. Honoré. Why did he call it that? Because his shop was on Rue St. Honoré. Supposedly. However that’s all I know and I can’t find a thing that’s authoritative on the mysterious M. Chiboust. Anyone who does know something about him, please weigh in.
10 thoughts on “What’s chiboust and how do you pronounce it?”
Proper french pronunciation of that spelling would be more like she-boo, but I don’t know what’s common in usage.
Can pastry cream enlightened by whipped cream also count as creme chiboust?
If pastry cream is lightend with wipped cream it is call diplomat cream.
Hi, I’m very interested in test this kind of cream, my question is if I can use this cream to cover a cake like icing a cake. Lately I was using heavy whipping cream to make my icing for cakes, but I always ending with a curdle mixture.
This particular one is better as a filling, like most creams. Regarding the whipped cream, try adding a little gelatin. That will not only give your whipped cream more staying power, it’ll help with the graininess you’re describing. Cheers,
It is also excellent when set under the broiler for a few minutes as you would do with creme brulee! The contrast of a cold center and a toasty, marshmallow-like skin outside is heavenly!
Also I believe I heard once that the gateau st. Honore was namwd in honor of the patron saint of baking and pastry chefs.
Wow…great idea, Alicia! Thanks so much for the terrific tip!
Chef Philippe uses meringue both cold and Boiled for many types of creams like the French custard, cream fresh, cream au beurre, and my favourite blending boiled meringue-fresh cream- French custard and butter cream together. That is just a magical cream which is so light a fluffy and just tastes like nothing else on this earth. Knowing the percentages of each is the trick to making this cream so light and fluffy. I call it ” La Cream Délice “
I sure believe that, Mé! Thanks for the info!