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Chiboust cream
Hello I was wondering if anybody had experience with Chiboust cream, I would like to do a St Honare cake and normally would use a Lemoncilli creme as you can prepare the day before. My questions are does anyone have a good recipe for this and how long can you prepare it before and does it keep well out of the fridge. thank you
Hello I was wondering if anybody had experience with Chiboust cream, I would like to do a St Honare cake and normally would use a Lemoncilli creme as you can prepare the day before. My questions are does anyone have a good recipe for this and how long can you prepare it before and does it keep well out of the fridge. thank you
Hi Twingo
Unfortunately Chiboust creme has a very short shelf life and it should always be refrigerated. The best one, and I would only put a shelf life of 24 hours is by using Italian meringue it is less likely to deflate than the French meringue based creme. There are many recipes on the internet to choose from, they are all much the same so you have a pick to choose from. I know you would like to make a traditional St Honare, I always think a creme patissiere is a safer substitute and still goes well with the pastry base. Good luck with your Chiboust.
