Ingredients with Measurements:
- 1 cup milk
- 1 vanilla bean, split and scraped
- 1/2 cup sugar
- 3 egg yolks
- 1/4 cup cornstarch
- 1 tablespoon gelatin
- 1/4 cup water
- 3 egg whites
- 1/4 cup sugar
- 1 cup heavy cream
Special equipment needed:
- Stand mixer
- Whisk
- Saucepan
- Mixing bowls
- Rubber spatula
- Piping bag
Step-by-step instructions:
1. In a saucepan, heat the milk and vanilla bean over medium heat until it comes to a simmer.
2. In a mixing bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the gelatin until dissolved.
6. In a separate bowl, beat the egg whites until soft peaks form.
7. Gradually add in the sugar and continue to beat until stiff peaks form.
8. Fold the egg whites into the custard mixture.
9. In another bowl, whip the heavy cream until stiff peaks form.
10. Fold the whipped cream into the custard mixture.
11. Transfer the mixture to a piping bag and pipe into individual serving dishes.
12. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 6 servings
Nutritional information:
Calories: 320
Fat: 19g
Carbohydrates: 32g
Protein: 5g
Substitutions for ingredients:
- Vanilla bean: 1 teaspoon vanilla extract
- Gelatin: agar agar
Variations:
- Chocolate Chiboust Cream: add 1/2 cup melted chocolate to the custard mixture before folding in the egg whites and whipped cream.
- Berry Chiboust Cream: top the chilled cream with fresh berries before serving.
Tips and tricks:
- Be sure to whisk the egg mixture constantly while pouring in the hot milk to prevent the eggs from scrambling.
- Use a rubber spatula to gently fold in the egg whites and whipped cream to maintain the light and airy texture of the cream.
- Chill the cream for at least 2 hours before serving to allow it to set.
Storage instructions:
Store the chilled cream in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the cream as it will cause it to lose its light and airy texture.
Presentation ideas:
Serve the cream in individual serving dishes and garnish with fresh berries or a sprinkle of powdered sugar.
Garnishes:
Fresh berries, powdered sugar, whipped cream, chocolate shavings
Pairings:
Fresh fruit, shortbread cookies, tea or coffee
Suggested side dishes:
None
Troubleshooting advice:
- If the custard mixture becomes lumpy, strain it through a fine-mesh sieve before adding the gelatin.
- If the egg whites are overbeaten, they will become dry and grainy, resulting in a less fluffy cream.
Food safety advice:
Be sure to use pasteurized eggs to prevent the risk of foodborne illness.
Food history:
Chiboust cream is a French pastry cream named after its creator, the pastry chef Chiboust. It is a light and airy cream made with whipped egg whites and whipped cream.
Flavor profiles:
Sweet, creamy, vanilla
Serving suggestions:
Serve chilled as a dessert or as a filling for cakes and pastries.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French