. . "Cr\u00E8me chiboust is a cr\u00E8me p\u00E2tissi\u00E8re (pastry cream) lightened with stiffly beaten egg whites. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream.Cr\u00E8me chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes cr\u00E8me plombi\u00E8res.It was supposedly created and developed by the pastry Chef M."@en . "Chiboust cream"@en . . . "Cr\u00E8me chiboust"@en . . "cr\u00E8me p\u00E2tissi\u00E8re,whipped creamoregg whites" .