Shortcrust with Chiboust Cream and Kiwi
Do you want to spoil your guests with a delicious dessert? Then you must try out this Chiboust cream with brandy and kiwi. Beware of the risk of not wanting to stop eating it though! You can’t say we didn’t warn you?
1 Pidy shortcrust tartlet 22cm
For the custard:
2 cups of milk
4 egg yolks
1/2 cup of sugar
1/2 cup of flour
3 gelatin sheets
For the syrup and the meringue:
6 egg whites
1 cup of sugar
2 tbsp of brandy
For the custard:
Place the gelatin sheets in cold water.
Whip the egg yolks and sugar until the mixture turns white. Add the flour and mix.
Bring the milk to a simmer and pour it over the previous mixture. Add everything back and bring it to a boil.
Let it simmer for 3 minutes while stirring vigorously.
Take the pan of the heat, squeeze the water out of the gelatin sheets and let them dissolve into the custard.
Pour everything into a bowl, add 2 tbsp of brandy and cover with cling film.
For the meringue:
Add the water and the sugar in a saucepan to achieve caramelized sugar.
Beat the egg whites until stiffened. Once the syrup climbed up to temperature of 121 °C/ 250 °F you slowly stir in the egg whites.
Keep stirring until the mixture has cooled off.
Add 1/3 of the meringue to the custard and mix. Add carefully the rest of the meringue. Set aside.
Pour the final mixture in a piping bag to garnish your Pidy pie crust and let it cool in the fridge.
Finish with kiwi slices.
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