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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 . . . . .