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Recipe for :

Creme Chibouste

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

Crème patissiere:
500 ml milk
13 pc egg yolks
200 gm castor sugar
80 gm flour
1 pcvanilla pod
8 pc leaf gelatine

Italian meringue:
8 pc egg whites
100 mlwater
400 gm castor sugar

Method

Italian meringue:

  • Boil the sugar with the water in a thick based pan until it reaches the soft ball stage (118ºC)
  • Beat the egg whites to the soft peak stage
  • Add the syrup gradually to the egg whites while beating and continue beating until the mixture is cold

Crème patissiere:

  • Place the leaf gelatine in a bowl of cold water to soak and set aside
  • Bring the milk and vanilla pod (split lengthways) slowly to the boil, in a thick based pan to infuse the milk with the vanilla.
  • Remove from the heat and allow to cool until approximately 50°C
  • Remove the vanilla pod and scrape the seeds into the milk
  • Whisk the yolks and sugar together in a bowl and stir in the sifted flour
  • Add the milk in small amounts to the yolk mixture while whisking and mix well, return to a clean pan
  • Place back on a medium heat and stir with a wooden spatula to a thick consistency
  • Squeeze the gelatine to remove any excess water and stir into the crème Patissiere
  • Remove from the heat, strain into a bowl and set aside

Chibouste:

  • Fold the meringue into the crème patisserie
  • Use as directed to fill cakes or desserts and chill before serving

Chef's Tip:

Flavours can be added to the crème patisserie at stage #3:

  • essences
  • liqueurs
  • fruit juices etc

If wanting a fruit flavoured chibouste - lemon, etc - simmer 500 ml of the juice until reduced to 100ml and slowly add to taste.

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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