Chiboust cream
From Wikipedia, the free encyclopedia
Crème Chiboust, also called Crème Saint-Honoré, is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites, originally devised by the French pastry chef Chiboust in Paris around 1846 to fill his Gâteau Saint-Honoré.
Crème Chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomse crème plombières.
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