Welcome back, dear friends of Erre4M! In today's blog we are going to get to know the cream that unites Italy and France: the Chibouste, which takes its name from the chef who invented it and who wanted to mix it with Italian meringue.
As usual, we start with the ingredients:
-250g whole milk
-45g egg yolk
-37g caster sugar
-25g cornflour
-3g gelatine sheets
For the Italian meringue we will need:
-30g water
-100g caster sugar
-90g egg white at room temperature
To prepare the meringue, start by pouring the caster sugar and the water into a small saucepan, cooking over low heat and stirring the mixture without sugaring the sides of the saucepan. Meanwhile, we pour the egg white into another saucepan and, once the sugar has reached 113°C, we begin to whip it. When the egg white starts to foam and the sugar has reached the cooking temperature of 118°C, we begin to pour in the sugar in a thin stream, carefully avoiding contact with the wires of the whisk, and once the meringue has cooled, we can stop whipping the mixture.
Having finished the meringue, we move on to the cream.
We start by heating the milk to 80°C; meanwhile, we combine the sugar with the egg yolk, stirring straight away to prevent microgranules from forming. In the meantime, we sift the cornflour and then add it to the yolk and the sugar.
When the milk has reached temperature, we pour the milk and the cream together and put everything back on the heat to cook up to 82°C. Let us remember to keep a moderate heat so that the cream does not stick to the bottom and consequently burn. Around 65–70°C, granules will start to form which we will need to remove by stirring vigorously, as well as to make the cream more homogeneous.
Once the temperature of 82°C is reached, we add the gelatine softened in cold water and keep stirring. The final step is to combine the meringue and the cream and mix well.
And here is your Chibouste cream, the perfect blend of Italy and France in the comfort of your own home!
