chiboust

一种奶油，法国的。掺了打发奶油或者打发的硬性蛋白

Chiboust cream

Crème Chiboust, also called Crème Saint-Honoré after Saint Honoré, is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites. It was originally devised by the French pastry chef Chiboust in Paris around 1846 to fill his Gâteau Saint-Honoré.

Crème Chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières.