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Rideau Hall

 

Chiboust Cream with Ginger and Caramelized Apples

Chiboust Cream with Ginger and Caramelized ApplesChiboust Cream with Ginger and Caramelized Apples

Serves 4.

Suggested side dish:

  • Candied Papaya Tartlet

Chefs Louis Charest and Jérôme Dubois

Ingredients for the Chiboust cream (pastry) with ginger

  • 4 egg yolks
  • 300 ml (10 oz) of milk
  • 4 ml (1 teaspoon) of powdered ginger
  • 30 g (1 oz) of sugar
  • 30 g (1 oz) of cornstarch
  • 2 gelatin sheets


  • 5 egg whites
  • 30 g (1 oz) of sugar
  • 2 tablespoons of water

Ingredients for caramelized apples

  • 2 apples cut up into small pieces
  • 1 tablespoon of sugar
  • 15 g (1/2 oz) of butter

Preparation method for Chiboust cream (pastry)

  1. Heat the milk with the powdered ginger and whisk the egg yolks with the sugar to pale ribbon stage.
  2. When the sugar and egg yolks are well mixed, gradually add sifted cornstarch, whisking constantly.
  3. Continuing to whisk, incorporate half of the milk. Avoid frothing.
  4. Pour the resulting mixture into the saucepan with the remainder of the milk and bring to a gentle boil, whisking constantly (make sure you cover every inch of the pan). Cook over low heat till thickened. Keep on heat for one minute to cook the starch.
  5. Soften the gelatin sheets in a little cold water, then squeeze out the water. Incorporate into the pastry cream while still hot.
  6. With a mixer, beat the egg whites until they form stiff peaks and cook the sugar and water to “one-string consistency”(one thin string of syrup forms at 112° Celsius or 233° Fahrenheit). At medium speed, incorporate the cooked sugar into the beaten egg whites. When they start to thicken, increase the speed to stiffen the meringue.
  7. Incorporate the meringue into the pastry cream in two stages, adding a small portion first (1/4) to soften the cream base, then very carefully add the remainder of the meringue by lifting the mixture with the whisk (without whisking). Chill.

Preparation method for caramelized apples

In a skillet, over medium heat, melt the butter with the sugar, add apple pieces and cook until the apples are caramelized. Chill.

Dessert assembly

Arrange the apples on a biscuit of your choice. Using a pastry bag with a fluted tip, add the Chiboust cream. Refrigerate. Caramelize the top of the dessert with a kitchen torch (optional), cut, and serve.

Updated: 2019-03-28
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