Heavenly Chiboust Cream for Pastries & Cakes
JojoM
Light, airy, and luscious—this Chiboust cream combines pastry cream with Italian meringue, perfect for Saint-Honoré, choux, or layered desserts.
Heavenly Chiboust Cream for Pastries & Cakes
When it comes to French pastry elegance, nothing embodies it quite like Chiboust cream ✨. This luscious filling combines the richness of pastry cream with the airy lightness of Italian meringue, resulting in a mousse-like texture that is both refined and indulgent. It’s famously used in the Saint-Honoré cake, but its versatility makes it perfect for choux pastries, tarts, or even layered entremets.
What Makes Chiboust Cream Special? 🍮
Unlike standard pastry cream, Chiboust cream has a feather-light quality thanks to the Italian meringue. The balance of velvety custard and airy foam creates a cream that holds its shape yet melts beautifully in the mouth. This makes it a show-stopping choice for celebration desserts where presentation and texture matter most.
Perfect Pairings 🎂
- Saint-Honoré Cake – the classic home of Chiboust cream.
- Choux pastries & éclairs – fill them for an elegant twist.
- Fruit tarts – its lightness balances tart fruits like raspberries, passion fruit, or citrus.
- Layered cakes & entremets – a refined alternative to buttercream.
Pro Tips for Success 🥄
- Timing is key: Fold the meringue into the pastry cream while it’s still warm so the textures marry smoothly.
- Temperature control: Italian meringue relies on hot syrup (121°C/250°F)—an instant-read thermometer is your best friend here.
- Use fresh eggs: Both the yolks and whites should be of high quality to achieve the smoothest cream.
- Serve same-day: Chiboust cream is best enjoyed fresh, as its airy structure is delicate.
Why You’ll Love It 💕
This cream is not just a recipe—it’s a pastry chef’s secret weapon. Light, airy, and sophisticated, it transforms any dessert into a patisserie-worthy creation. Whether you’re impressing guests with a Saint-Honoré centerpiece or serving it in elegant glasses with fresh fruit, this cream guarantees compliments all around.
Ready to try it? Whisk up a batch and let your pastries shine with the heavenly touch of Chiboust cream. ✨
Heavenly Chiboust Cream for Pastries & Cakes
JojoMLight, airy, and luscious—this Chiboust cream combines pastry cream with Italian meringue, perfect for Saint-Honoré, choux, or layered desserts.
Tools Used
Stand Mixer
Instant-read Thermometer
Saucepan
Whisk
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Ingredients
Pastry Cream
Italian Meringue
Instructions
Pastry Cream Base
- 1
Soften gelatin sheets in cold water until pliable.
- 2
Heat milk with scraped vanilla bean.
- 3
Whisk yolks, sugar, flour, and cornstarch until smooth.
- 4
Gradually pour in hot milk, whisking constantly.
- 5
Return to saucepan, cook until thickened.
- 6
Remove from heat, whisk in softened gelatin until dissolved.
- 7
Cover with plastic wrap directly on surface to prevent skin.
Italian Meringue
- 1
Whisk egg whites in stand mixer until soft peaks form.
- 2
Add 1 tsp sugar and continue whisking until firm peaks.
- 3
Heat sugar and water in saucepan until syrup reaches 121°C (250°F).
- 4
Slowly drizzle syrup into egg whites while whisking on low.
- 5
Continue whisking until glossy and cooled slightly.
Combine & Finish
- 1
Fold one-third of meringue into warm pastry cream.
- 2
Gently fold in remaining meringue in two additions.
- 3
Use immediately to fill choux, Saint-Honoré, or serve in glasses.
- 4
Chill and serve same day for best texture.
Comments & Reviews
Elise
6/22/2025
Made this for my Saint-Honoré—absolutely divine and so light!
Marco
7/3/2025
A bit tricky with the sugar syrup, but the results are worth it.
Claire
8/1/2025
Served it with fresh raspberries in glasses—everyone was impressed!
Nutrition Facts
Serving Size: 100 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
