Please forward this error screen to cloud18678. This article includes a list of references, but its sources remain unclear because les meilleurs desserts PDF has insufficient inline citations. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream. 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. This dessert-related article is a stub.