Fillings

Chiboust Cream

Name: Chiboust Cream
Prep time: 15 min
Yield: 615 g
Ingredients: 100 g Liquid egg whites; 135 g Caster sugar; 35 g Water; 250 g Whole milk; 1 piece Vanilla pods; 30 g Cornstarch; 60 g Liquid egg yolks; 4 g Gelatin sheets

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Liquid egg whitesg

Caster sugarg

Waterg

Whole milkg

Vanilla podspiece

Cornstarchg

Liquid egg yolksg

Gelatin sheetsg

Total615 g

Preparation steps

1
Make pastry cream (hot). Keep warm.
2
Add bloomed gelatin to hot pastry cream, stir.
3
Make Italian meringue: cook sugar to 121°C, pour onto whipped whites.
4
Fold hot meringue into warm pastry cream in 3 additions.
5
Use immediately (sets quickly).
6
Can be torched for caramelised finish.

Nutritional values

Per 100g

Calories

172.0 kcal

Protein

5.2 g

Carbs

28.4 g

Sugars

24.1 g

Fat

4.2 g

Saturated fat

1.9 g

Fibre

0.1 g

Salt

0.1 g

Allergens

EggsMilk

Other recipes in the same category

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