It was our 8th Anniversary the other day, and I wanted to make something nice for dessert, so I decided to try a new cake.
Chiboust tart/cake with Banana, as I’d made promise to myself that I will do one more Banana thing during fairtrade fortnight. I think I’ve seen it somewhere before.
Chiboust cake is a cake made with puff pastry tart, fruits with baked custard cream, topped with Chiboust cream (Crème saint-honoré), and caramelized top.
Chiboust cream is pastry cream (egg custard) mixed with Italian meringue, with little bit of gelatine for this cake. Simply put, it’s fluffy custard.
Often Chiboust tart is made with apple, but some recipe had berries or peach, so why not with Banana?
I made rough puff pastry, and lined 12cm round tin. Bake, then baked again filled with nutmeg flavour custard and caramelized banana.
Made pastry cream and add gelatine, in the same time, made Italian meringue and folded in. Set in fridge (see below, could been better in freezer?).
Assembled tart and set Chiboust cream.
Topped with sugar, caramelized under the grill (if you have burner, use it!).
Check any recipe, with “Chiboust” tart or pie on line, and look for recipe you fancy. But make sure the recipe use mixture of Italian meringue and pastry cream (egg custard), as that is the Chiboust cream, same cream used in St.Honore.
(Sorry I cannot present recipe I can say it’s mine and happy with it yet! )
I cannot honestly tell you that this cake was perfect. I’d change a few points next time.
First of all, I did choose authentic version of the tart, apart from the choice of fruits, but I should have chosen to alter recipe to suits fruits.
Baked banana didn’t work!
I’m not sure if that is due to banana itself being baked or ripeness of banana I used. Baked banana reminded me of cooked plantains.
So, it would be better skipping baking custard filling but just lay caramelized banana, and topped it with Chiboust cream. That will work. (or I should just done it with apple, that way, baked apple is yum)
Secondary, I would buy blow torch to caramelize sugar, or I will freeze Chiboust cream first. I used grill to caramelize sugar but it took a bit too long for soft cream, and it made Chiboust cream a bit wobbly, nearly melting.
Thirdly, I would do Chiboust cake in smaller personal size, rather than making large one to share. Just purely visual point. When it was made to share, the hard caramelized top cracks when cut & served.
Anyhow, it was tasty and I enjoyed making new cake.
Although there were some points for improvement, I was successful at making rough puff pastry, and chiboust cream, so I was pretty happy! Yay!