CHIBOUST CHOCOLATE CREAM FOR SAINT HONORé CAKE

Identity Card of the Recipe

152 KCal Calories per serving

Ingrediants

For the chocolate custard

Optional: 2 sheets of isinglass
80 g of sugar
10 g of bitter cocoa
100 g of dark chocolate
50 g of cornstarch
80 g (4 medium) of egg yolks
500 ml of milk

For the Italian-style Meringue

25 ml of water
100 g of sugar
100 g of egg white

Materials Needed

Electric whips
Sugar thermometer
Scale weighs food
Bowls of various sizes
Small saucepan
Transparent film

Preparation

Did you know that
The Chiboust cream is prepared by mixing Italian meringue and custard (vanilla or chocolate). The original version uses cream, isinglass and a higher dose of egg yolks. In our recipe, the doses have been modified to obtain a slightly lighter cream, but without sacrificing taste!

Shell the eggs and divide the yolks from the whites. Combine the egg yolks in the container of the electric mixer or in a bowl, add the sugar and work everything until you get a frothy cream.
Meanwhile, coarsely chop the dark chocolate.
Heat part of the milk in a saucepan (about 400 ml); once hot, add the dark chocolate cut into small pieces and mix with a whisk to facilitate melting.
Combine the cornstarch and the bitter cocoa in the egg cream, then pour in the remaining cold milk (about 100 ml). At this point, pour the cream into the saucepan with the hot milk and, stirring constantly, cook until the cream thickens.

Please Note
The classic version of Chiboust Cream involves the use of isinglass: those who wish can add 6 g of isinglass (left to soak in cold water for 10 minutes) to the hot custard: this will allow you to obtain a more shiny cream. and gelatinous.

Cover the surface of the cream with cling film to avoid the formation of the surface crust. Allow to cool.
When the chocolate cream is warm, prepare the Italian meringue. In a clean container, combine the egg whites at room temperature and 20 g of sugar. Meanwhile, heat the remaining sugar (80 g) with the water and bring to the temperature of 121 ° C. When the right temperature is reached, pour the syrup into the egg whites, continuing to work with the whips until the mass has cooled: it could take 10 minutes.
When the temperature of the mass decreases, the meringue will take on a shiny and bright appearance.
Combine the Italian meringue with the chocolate cream, stirring gently until the ingredients are combined.
The Chiboust cream is ready and can be used to fill the classic Saint Honorè cake or it can be tasted as a spoon dessert. It can be kept in the fridge for 3-4 days.

Alice's comment - PersonalCooker

I have proposed the chocolate version, but if you prefer to stay on the "classic", the vanilla variant will also be fine! This cream is special to use in the Saint Honoré cake, but it is also delicious to taste as a spoon dessert!

Nutritional values and Health Comment on the recipe

Chiboust Cream is a food that can be contextualized among the sweet pastry bases. It provides a fair amount of energy, supplied mainly by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly simple (sucrose), saturated fatty acids and peptides with high and medium biological value.
Cholesterol appears to be elevated and fibers are of little significance.
The Chiboust Cream is not suitable for the diet of overweight subjects, those suffering from hypercholesterolemia, hyperglycemia and hypertriglyceridemia. It is not suitable for vegetarian and vegan nutrition. The average portion of Chiboust Cream is not quantifiable and depends on the preparation in which it is used.