Chiboust

Chiboust is a type of pastry cream made with Italian meringue and pastry cream. It is known for its light and airy texture, making it a popular filling for cakes, tarts, and éclairs. The process involves preparing a standard pastry cream, then folding in Italian meringue. The Italian meringue is made by pouring a hot sugar syrup over whipping egg whites, which creates a stable and fluffy meringue. This meringue is then gently incorporated into the warm pastry cream, resulting in a delicate yet stable filling.

The name "chiboust" is believed to have originated from the French chef Antoine Chiboust, who is credited with its creation in the mid-19th century. His most famous creation using this cream was the Saint-Honoré cake, which features chiboust cream as a key component. The chiboust cream provides a distinct lightness that balances the richness of the other elements in such desserts.

While chiboust cream is similar to other creams like diplomat cream (which uses French meringue) or Bavarian cream (which uses gelatin), its use of Italian meringue gives it a unique stability and texture. This stability allows it to hold its shape well, making it ideal for decorative piping and layered desserts. The subtle sweetness and smooth consistency of chiboust cream make it a versatile ingredient in various patisserie applications.