Chiboust Cream
A lighter custard cream filling made with Italian meringue and gelatin.
Ingredients
milk
500 g
vanilla extract
2 g
sugar (for milk)
30 g
egg yolks
160 g
sugar (for egg yolks)
40 g
cornstarch
40 g
sugar (for Italian meringue)
400 g
water (for Italian meringue)
120 g
egg whites (for Italian meringue)
240 g
gelatin
12 g
Instructions
1
Step 1
Combine the milk, vanilla extract, and sugar; bring to a boil while stirring until the sugar is dissolved.
2
Step 2
Whisk the egg yolks with the sugar, then mix in the cornstarch.
3
Step 3
Pour half of the hot milk into the yolk mixture to temper it, then return everything to the pan with the remaining milk and boil for 1 minute until thickened.
4
Step 4
Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and keep warm.
5
Step 5
Make the Italian meringue: cook the sugar and water to 120°C (248°F); meanwhile, whip the egg whites to stiff peaks, then slowly stream in the hot syrup while continuing to whip until the meringue is cooled.
6
Step 6
Soak the gelatin in cold water to soften, then stir it into the hot custard until completely dissolved.
7
Step 7
Fold one-third of the meringue into the cream quickly to lighten the mixture, then gently fold in the remaining meringue.
