The caption on this picture is "Chiboust". According to Wikipedia.com "Crème Chiboust is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites.
Crème Chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières.
It was supposedly created and developed by the pastry Chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré.
If gelatin is bloomed and incorporated to the Chiboust or Plombieres, it can be used as a Bavarian. The Chiboust or the Plombieres can also double as Souffle filling, as long as egg whites are the base; the mix will "puff up" and provide a creamy Souffle."
I just thought it looked pretty and tasty. Here is a link to a site that shows how it is made.http://www.pastrychefonline.com/Chiboust_Cream.html It looks kind of complicated so I am just going to enjoy the picture for now...unless someone wants to make it for me ;)
