Recipe: Crème Chiboust (Chiboust cream) – Road to Pastry

Step 1

Heat the milk with half of the sugar and the vanilla bean in a saucepan. In the meantime, let the gelatin soften in cold water.

Step 2

In a bowl, whisk together the egg yolks, sugar and corn starch

Step 3

When the milk is boiling, pour it in three times over the egg mixture and quickly mix every time to prevent the yolks from curdling

Step 4

Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously

Step 5

Allow the pastry cream to boil for 2 minutes then remove from the heat. Place in a clean bowl, add the gelatin and stir to dissolve

Step 6

Cover the bowl with plastic film on the cream and set aside. Reducing the amount of air in contact with the cream will result in the formation of less bacteria. In the meantime, do not refrigerate nor allow the cream to set while preparing the Italian meringue.

Step 7

For the Italian meringue, start preparing a sugar syrup by placing the sugar and then the water in a saucepan on medium heat

Step 8

When the syrup reaches 110°, start whipping the egg whites on medium-high speed

Step 9

When the syrup reaches 119°, the egg whites should be whipped to soft peaks. Now you can pour the syrup slowly on the whipped egg whites while the mixer is running at high speed. Pour in a steady stream between the side of the bowl and the beater.

Step 10

Continue whipping at high speed until the syrup is incorporated, approximately 1 minute

Step 11

Quickly incorporate one third of the hot meringue into the warm pastry cream with a spatula

Step 12

Gently fold in the remaining meringue

Step 13

Use the cream immediately to fill tarts or tortes. You can also pour it into a clean container, cover and refrigerate until firm