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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