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Crème chiboust is a crème pâtissière (pastry cream) lightened with Italian meringue. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream. Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs. It was supposedly created and developed in 1847 by the pastry chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré.

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  • Chiboust cream (en)
  • Crema Saint-Honoré (es)
  • Crème chiboust (fr)
  • シブースト (ja)
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  • La crème chiboust (ou Chiboust), également appelée crème (à) saint-honoré, est une crème pâtissière, allégée à chaud de blancs d'œufs battus en meringue. (fr)
  • La crema Saint-Honoré, denominada también crema Chiboust, es una mezcla de una crema pastelera y un merengue italiano.​ Aligerada con clara de huevo batida, esta crema suele saborizarse con vainilla, esencia de naranja o licores de diversos tipos. Al ser mezclada con frutas diversas se convierte en . La denominación de la crema se debe al pastelero francés M. Chiboust, que tenía su pastelería en la calle de París denominada Rue Saint-Honoré. (es)
  • シブースト (フランス語: chiboust) とは、クレーム・シブースト (crème chiboust) を用いた、フランス発祥のケーキの1種である。フィユタージュ（折りたたんだパイ生地）にリンゴ、クリーム・シブーストを重ねて、上面をキャラメリゼして作られる。 (ja)
  • Crème chiboust is a crème pâtissière (pastry cream) lightened with Italian meringue. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream. Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs. It was supposedly created and developed in 1847 by the pastry chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré. (en)
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  • Chiboust cream (en)
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  • Chiboust cream (en)
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  • Crème chiboust (en)
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  • Crème chiboust is a crème pâtissière (pastry cream) lightened with Italian meringue. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream. Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs. It was supposedly created and developed in 1847 by the pastry chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré. If gelatin is softened and incorporated to the chiboust or plombieres, it can be used as a Bavarian. The chiboust or the plombieres can also double as soufflé filling, as long as egg whites are the base; the mix will "puff up" and provide a creamy soufflé. (en)
  • La crème chiboust (ou Chiboust), également appelée crème (à) saint-honoré, est une crème pâtissière, allégée à chaud de blancs d'œufs battus en meringue. (fr)
  • La crema Saint-Honoré, denominada también crema Chiboust, es una mezcla de una crema pastelera y un merengue italiano.​ Aligerada con clara de huevo batida, esta crema suele saborizarse con vainilla, esencia de naranja o licores de diversos tipos. Al ser mezclada con frutas diversas se convierte en . La denominación de la crema se debe al pastelero francés M. Chiboust, que tenía su pastelería en la calle de París denominada Rue Saint-Honoré. (es)
  • シブースト (フランス語: chiboust) とは、クレーム・シブースト (crème chiboust) を用いた、フランス発祥のケーキの1種である。フィユタージュ（折りたたんだパイ生地）にリンゴ、クリーム・シブーストを重ねて、上面をキャラメリゼして作られる。 (ja)
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  • Crème chiboust (en)
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  • crème pâtissière,italian meringue
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