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sake, shochu and sushi
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日本語のブログ
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Chibouste or Chiboust, although a very venerable confectionery、 has been the source of much confusion as it was first a cream invented by a French Chef as defined in Wickipedia:
“Crème Chiboust, also called Crème Saint-Honoré, is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites, originally devised by the French pastry chef Chiboust in Paris around 1846 to fill his Gâteau Saint-Honoré”。
Now, it represents a cake itself. So far (I mean myself)、 the best and more “traditional” version I’ve ever eaten is prepared by Chocolat Fin in Shizuoka. Naturally, this is open to friendly discussion!
A shallow tartelette is first filled with baked/steamed apples and then topped a chiboust cream (as described above). Particularly bothersome as each cake has to be made individually. I have little liking fおr the cut square versions, a sure sign of sloppy work.
Ｏnce the cake has settled inside its metal mold it will sprinkled with sugar and then “brule” as to form a crisp layer of caramel.
The apples can be soaked in liqueur or perfumed with cinnamon. The Chiboust cream, too, can be enhanced with liqueur and so forth.
Frankly speaking, I have a special admiration for chefs who are ready to spend time preparing such cakes!
Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00
Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878
SHIZUOKA GOURMET 
I’ve tried them all (LOL), but it seems that whisky brings up the right balance. Mind you, it’s only a personal taste!
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Whisky … hmmmm I’ll try that, I’ll also experiment with grand-marnier, and more French liquors. I think something that will sweeten it a little would be good too. Why not try shochu then?
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I actually flambe it with whisky and let it cook slowly under lid!
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add to the meat, grated-bread, ognons, percil, a raw egg, and some worcester sauce (salt and pepper to adjust to your taste). Mix using your hands (childs loves to do that as raw meat is quite squishy … which is fun). Cook and add cheese on top while cooking.
That’s what I call a french-style hamburger!
God! Am I hungry.
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Actually hamburgers are quite reasonably balanced meals if you can keep your ands off the fried potatoes and coke! LOL
Definitely, home-made hamburgers are the best! That is, French-style! LOL
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It’s well known that if you eat good things you don’t take weigh … you gracefully take forms. Obvious!
Wiki isn’t always a good ref. it’s written by americans … and what do americans know about food? LOL US people don’t flame me it was a joke, nothings beat an home-made cheese burger.
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Oh my, someone will point at me if you have weight problems! LOL
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I was just looking for some challenging ideas to get me off my bum and I think I’ve found it. You are eating some of the yummiest meals ever!
Now I only need to find a recipe for Chibouste or Chiboust.
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Well, in this particular case there was very little. I was just suggesting a variation with more cinnamon!
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It looks great. I just love the idea of cinnamoned apple at the heart of it all.
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I tend to agree with you.
I ust gave the Wickipedia definition as reference.
As I said itis open to friendly discussion!
LOL
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Just a friendly comment :
When a pastry cream (crème patissière) is lightened with whipped cream it is called “Crème Princesse”, Chiboust is when it is lightened with Meringue … which means Egg’s white + sugar stiffly beaten. But frankly I’d like to check the Escoffier.
bye,
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