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pastry cream with meringue
Invented in 1847 by the pastry chef M. Chiboust in his shop on Rue Saint-Honoré in Pais, crème chiboust combines crème pâtissière, with Italian meringue (made by whipping hot sugar syrup into peaky whipped eggs whites).
It can be flavoured with vanilla, chocolate etc and is an essential ingredient in a gâteau Saint-Honoré and in a millefeuille.