The Chibousto cream owes its name to the surname of the creator of the Saint Honora cake and is the cream that originally carries this cake. It is a type of pastry cream widely used in French pastries and very easy to do. It is a mixture of italian custard and meringue, making the result a very aerated and spongy cream. Assess . In recipes, we share all the tricks to discover how to make chibour cream and you have a worthy result of high pastry.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make chiboust cream: |
| For the custard :: 2 leaves of gelatin 1 vanilla pod 250 milliliters of milk 4 egg yolks 75 grams of sugar 25 grams of cornstarch | For the Italian meringue :: 50 milliliters of water 125 grams of sugar 4 egg whites 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, traditional recipe of France |
Ingredients to make chiboust cream:
1. To make the chiboust cream, we start with the preparation of the custard to have it warm when using it. To do this, we are going to put the two gelatin leaves to hydrate in water.
2. We cut the vanilla pod in half (we will only use average) and make a cut through the center. With a knife, scratch the vanilla seeds and put it next to the milk in a pot. We take it to a boil and remove it from heat.
3. While milk is heated, we put the yolks in a bowl along with sugar and cornstarch. We beat with some rods until they are creamy and whitish.
4. We remove the half vanilla pod from hot milk, take a cacito and add it to the mixture of yolks, sugar and cornfield, beating without stopping so that the yolks do not curdle. We continue adding hot milk and beating until we have incorporated it all.
5. We pour the mixture again in the pot and put it back on the fire to continue with the elaboration of the Chibousto cream. We stir without stopping until thickened and, at this point, remove the pot from the fire.
6. When the custard is, we drain the gelatin leaves and add them as we continue beating so that the gelatin integrated well. We can replace the gelatin by agar -ago.
7. We change the cream to another container to cool before and cover it with film paper playing the cream so that a dark movie is not formed on the surface. We let it fit at room temperature.
8. While the custard loses heat, we start preparing the Italian meringue. To do this, we put the water in a pot with the sugar and cook it over medium heat until it reaches 121 ºC.
9. If you don have a sugar thermometer, nothing happens, it can be calculated. For example, in my hob, which goes from 1 to 9, I put it all the time in number 5 and I had it cooking about 20 minutes. You will know that you are ready when it forms the so -called ball point. To check it exactly, fill a glass with a little water, take a little syrup with a dessert spoon and add it to the water. Then we put the fingers, take out the syrup from the water and form with it a sugar ball that is not very hard so as not to go to the hard ball point.
10. While the syrup cooks until we reach 121 ºC, we prepare the meringue. To do this, we put in a wide bowl the egg whites with a pinch of salt and mounted the clear very firm.
11. When the syrup is ready to the ball, we climb the speed of our blender and we add the thread-shaped syrup while we continue beating. If we have already poured our syrup but we touch the bol of the whites and notice it hot, we will continue beating until it has cooled or is a little warm.
Trick: When we throw the syrup in thread to the clear mounted, it is very important to try to do it on one side but without touching the walls of the glass where we are riding the meringue.
12. To continue with the Chibour cream recipe, we resume the pastry cream, we remove the film that covered it and stir well with some rods so that it is more loose. At this time, we can add some liquor, coffee or some flavor that we want to give to our cream. I have chosen to leave it as is, but the Chibour lemon cream, for example, is a delight too.
13. Finally, we gradually add the pastry cream to the Italian meringue, while we are integrating well with a spatula or rods. We will have a very aerated and spongy cream.
14. We reserve it in the fridge to take a little body or put it in a pastry bag so that it is already cooled inside it. That will depend on the use we want to give it. If you have chosen to use the homemade chiboust cream as stuffed and you have left over, you can always eat it alone, in cups, mixed with fruits or chocolate, it is very rich. In this case, we have put chocolate. I hope you are also encouraged to visit my blog Target = _blank rel = NOFOLW class = outboundcakes for you. And if you have been wanting more, do not miss this other recipe for diplomatic cream.
