Krem Chiboust, Simplified Recipe

Chiboust: ‘Patissier’ in Rue Saint-Honore, Paris. He is said to have invented the Tourte Saint-Honore in 1846. The Krem Chiboust is the traditional filling of the Tourte Saint Honore.

Separate the eggs. Beat half of the egg whites until stiff (use the rest elsewhere), sift in half of the sugar, continue beating until very firm and glossy. Chill.

Beat egg yolks with remaining sugar and custard powder until creamy.

Bring milk to a boil with sliced vanilla bean. Pour into the egg yolk mixture while stirring. Return to cleaned frying pan and bring to just before boiling point, stirring throughout. Remove the vanilla bean stem. Stir the snow into the hot cream (**). Cool.

Whip the cream until stiff and fold into the cream. Leave to cool until ready to use.

(*) Mixture for a Tourte Saint Honore of 26 cm ø.

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