Chibousts

[Liza]

Great word, yes, and apparently a great dessert.

I've found a recipe by pastry chef Jill Rose, for lemon curd chiboust - a chiboust being "a vanilla pastry cream combined and lightened with Italian meringue," sometimes lightened with gelatin.

With a name like chiboust, it's got to be good. Why aren't there chiboust chains across America? Can we start this trend? Who's with me?

[stefanyb]

Liza,

It sounds great.  Is it pronounced Chee-boost?

[Liza]

I have no idea. Larousse says it's a 19th century pastry cook but does not give pronounciation. I like to think it's "chih-BOOST", but that's just cause it sounds like it could replace "Chi-boom, chi-boom..."

[Steve Klc]

I always pronounced it "she-boost" but could convert, depending on what the marketing people say.

[Patrice]

Steve is the winner!!!  It's she-boost.

I'm with you, I just LOVE chiboust.  Above all, chocolate chiboust...

[Liza]

Patrice, do tell...

[Patrice]

Sadly, crème chiboust, is not a very well known dessert. Well executed, chiboust melt in your mouth. It's often served with fruits and gratinée ( burned like a crème brûlée).

[Carrot Top]

I love Gateau St. Honore, which of course is filled with chiboust. My favorite recipe for this simple classic comes from Lenotre.

Interesting history notes to be found here on the origins.

[chiantiglace]

I have found a few pronounciations as "she-booh", oddly.

And what do you mean by chibouste* chains? Like fast food chibouste? And I think we dont see it as opften because merignue breaks down quickly and pastry cream doesn't last very long.

But I do as well love chibouste.

[miladyinsanity]

Oh this is on my to make list. Maybe this coming week.

Any specific recipes I should track down?

Also, will a thicker, more pipeable pastry cream be better for this? My usually recipe is on the thinner side.

[The Old Foodie]

I love Gateau St. Honore, which of course is filled with chiboust. My favorite recipe for this simple classic comes from Lenotre.

Interesting history notes to be found here on the origins.

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Thanks for the plug Karen. You seem to have re-booted a few old topics today - having a pre-Christmas freshening-up are you?

A safe and happy holiday season to all of my eGullet friends - I have enjoyed my involvement with you all this year.

Janet