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Crème chiboust is a crème pâtissière (pastry cream) lightened with stiffly beaten egg whites. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream. Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières. It was supposedly created and developed by the pastry Chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré. If gelatin is bloomed and incorporated to the chiboust or ''plombieres'', it can be used as a Bavarian. The chiboust or the plombieres can also double as soufflé filling, as long as egg whites are the base; the mix will "puff up" and provide a creamy soufflé. ==See also== *St. Honor%C3%A9 Cake ==References== * (Cuisine-french.com ) Full recipe from French Chef * ''Professional Baking Fifth Edition'', Wayne Gisslen 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chiboust cream」の詳細全文を読む スポンサード リンク
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