Chiboust Cream

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Crème Chiboust, a culinary creation with a fascinating history, originated in Paris in 1847 at a famous pastry shop on Rue Saint-Honoré. This delicate and flavorful dessert consists of Crème Pâtissière blended with airy Italian meringue, resulting in a light and creamy texture that is simply irresistible. Unlike Crème Diplomate or Crème Madame, which incorporate whipped cream, Crème Chiboust stands out for its unique combination of rich custard and fluffy meringue. This versatile cream is a key ingredient in a variety of exquisite pastries, including the Saint Honoré cake, soufflés, éclairs, choux, and mille-feuille, showcasing its remarkable ability to elevate any dessert to new heights of indulgence. The harmonious marriage of these components creates a symphony of flavors and textures that is sure to captivate your taste buds.

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This delicate and flavorful dessert consists of Crème Pâtissière blended with airy Italian meringue..

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Chiboust Cream

Soak gelatin in cold water to soften, drain and set aside. Bring to a boil milk and vanilla. Meanwhile, mix egg yolks with sugar and add flour and corn starch. In the stand mixer fitted with the whisk attachment, beat egg whites with cream of tartar on medium speed.
Temper yolk mixture with hot milk, bring mixture back to the saucepan, bring to a boil and cook custard for 2 minutes whisking constantly; keep custard hot over the lower heat setting. Keep an eye on it and whisk up every so often.
Meanwhile, in a small saucepan, cook sugar and water on medium heat. When syrup reaches 230ºF/110ºC, remove custard from the heat, and add gelatin, mix well. Cover custard with a lid to keep it hot. When syrup reaches 245ºF/118ºC, pour in thin stream in the running egg whites. Increase mixer speed to high and beat meringue until fully developed.
Incorporate about one third of the meringue into the hot custard with the whisk. When fully incorporated, transfer custard mixture straight into the mixing bowl and continue to whisk until homogenized.
Transfer Chiboust cream onto a baking tray lined with plastic wrap, spread it out. Use withing 10 minutes.
Serve in crème brûlée dishes, ramekins or choux.

Puit d'Amour

Le Puits d'amour (wells of love) is a French pastry made up of pate a choux and Chiboust cream. Grease 16 plain round tartlet molds or individual tart rings. Pipe out a choux like size in each tartlet and place in the refrigerator for 30 minutes. Spread pate a choux evenly using a spoon or use your finger. Add more pate a choux if necessary. Store in the freezer until ready to bake. A dollop of pastry cream may be added to the center of the wells.

Baking

Bake for about 30 minutes at 375ºF/190ºC. Let cool off for about 5 minutes and remove wells from the molds and arrange on a tray.

Caramelizing

Fill puits d’amour with crème Chiboust using a medium size open star pastry tip. Refrigerate for 10 min before burning with sugar. Like crème brûlée, caramelize using a kitchen blowtorch or a caramelizing iron. Serve immediately.

Storage

Puit d'amour can be stored a couple of days in the refrigerator without the caramel. Freeze for up to a 3 weeks.

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