Crème Chiboust from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
This crème was first created by pâtissier Chiboust while creating his legendary Gâteau St Honoré. It commemorates the street his shop was on, the rue St Honoré,
Ingredients
- 5 g (⅛ oz/1 tsp) leaf gelatine
- 250 ml (8½ fl oz/1 cup) milk
- 1 vanilla pod (bean) split lengthways
- 120 g (4½ oz) egg yolks (about 6 eggs)
- 25 g (1 oz) cornflour (cornstarch)
- 150 g (5½ oz) egg whites (about 5 eggs)
- 50 g (1¼ oz/¼ cup) caster (superfine) sugar
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