Master the Art of Pastry with Homemade Chiboust Cream

Have you ever sunk your teeth into a delicate pastry filled with a luxurious, cloud-like cream and wondered, “How did they do that?” That, my friends, is the magic of Chiboust cream. A classic in French pastry, Chiboust cream is lighter than air and bursts with vanilla flavor, making it the perfect filling for éclairs, cream puffs, fruit tarts, and so much more.

Today, we’re demystifying this seemingly complex cream and proving that anyone, with a little patience and love for baking, can create this masterpiece in their own kitchen. Get ready to impress your loved ones and yourself with this versatile and delectable treat!

What You’ll Need to Make Chiboust Cream:

For the Pastry Cream:

• 1 cup (240ml) whole milk
• 1/2 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
• 1/4 cup (50g) granulated sugar
• 2 large egg yolks
• 3 tablespoons (23g) cornstarch
• 2 tablespoons (28g) unsalted butter, cut into small pieces

For the Italian Meringue:

• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) water
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar

Tools of the Trade:

• 2 medium saucepans
• Whisk
• Rubber spatula
• Candy thermometer
• Stand mixer or electric hand mixer
• Piping bag (optional)

Let’s Get Whipping:

Making the Pastry Cream:

1. Infuse the milk: In a medium saucepan, combine the milk, vanilla bean and seeds (if using), and half of the sugar. Heat over medium heat until the milk is almost simmering and steam begins to rise. Remove from heat and set aside for 10-15 minutes to allow the vanilla to infuse. If using vanilla extract, add it later with the butter.
2. Whisk the yolks and sugar: In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened.
3. Temper the yolks: Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from curdling.
4. Cook the pastry cream: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This should take about 2-3 minutes.
5. Remove from heat: Remove the saucepan from the heat and whisk in the butter and vanilla extract (if using) until fully incorporated.
6. Cool the pastry cream: Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.

Creating the Italian Meringue:

1. Prepare the sugar syrup: In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Cook the sugar syrup: Once the sugar has dissolved, increase the heat to medium-high and clip on your candy thermometer. Cook the syrup, without stirring, until it reaches 240°F (115°C), or the soft-ball stage.
3. Whip the egg whites: While the sugar syrup cooks, beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric hand mixer) on medium speed until soft peaks form.
4. Stream in the sugar syrup: With the mixer running on medium-high speed, carefully and slowly pour the hot sugar syrup into the whipped egg whites in a thin stream, aiming for the side of the bowl to avoid splattering.
5. Whip to stiff peaks: Continue to whip the meringue until it has cooled down completely, about 5-7 minutes. The meringue should be thick, glossy, and hold stiff peaks.

Assembling the Chiboust Cream:

1. Loosen the pastry cream: Remove the chilled pastry cream from the refrigerator. Give it a good whisk to loosen it up.
2. Fold in the meringue: Add about 1/3 of the meringue to the pastry cream and whisk vigorously to lighten the mixture. Gently fold in the remaining meringue in two additions, being careful not to overmix.
3. Chill or use immediately: Your Chiboust cream is ready to be enjoyed! You can use it immediately to fill pastries or cover cakes, or you can transfer it to an airtight container and store it in the refrigerator for up to 2 days.

Expert Tips & Tricks for Perfect Chiboust Cream:

• Room Temperature Egg Whites: This is crucial for achieving maximum volume when whipping the meringue.
• Don’t Overcook the Sugar Syrup: Overcooked syrup will result in a grainy meringue. Use a candy thermometer for accuracy.
• Avoid Overmixing: Once the meringue is added to the pastry cream, fold gently to maintain the light and airy texture.
• Get Creative with Flavors!: Chiboust cream is incredibly versatile. Add a tablespoon of liqueur, a teaspoon of citrus zest, or a pinch of spices to the pastry cream for an extra layer of flavor.

FAQs about Chiboust Cream:

Q: Can I make Chiboust cream ahead of time?

A: Absolutely! You can make it up to two days in advance and store it in an airtight container in the refrigerator.

Q: My pastry cream is lumpy. What went wrong?

A: Lumps can occur if the heat is too high or if the mixture isn’t whisked constantly. Make sure to cook the pastry cream over medium heat and whisk continuously. Straining the pastry cream through a fine-mesh sieve will also help to remove any lumps.

Q: My meringue isn’t stiffening. Help!

A: Make sure your egg whites are at room temperature and free of any yolk. Additionally, ensure your sugar syrup reaches the soft-ball stage (240°F/115°C).

Chiffon Cake with Chiboust Cream

Piping Chiboust Cream

There you have it – your guide to making bakery-worthy Chiboust cream at home! We encourage you to give it a try and share your creations with us in the comments below. Happy baking!