This time I tried making a traditional French sweet called "Chiboust".
This cake was made in a time when there were no refrigerators! This just makes me interested ^^
First, make the part brisée dough for the base, caramelized apples, and pudding liquid and bake.
Next, make crème chiboust, which is a blend of custard cream (crème patissiere) and Italian meringue made at the same time.
Since there were no refrigerators in those days, heat sterilization was included in the making process, making it a logical cake.
Still, it's a cake with a great overall balance ♪
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● Chiboust
Pate Brisee
400g Unsalted butter
350g Cake flour
300g Bread flour
100g Water
125g Granulated sugar
5 Egg yolks
5g Salt
　→ @ 168g ×8
※Diameter 15㎝
★Oven　
180℃/160℃
40 minutes(with stones) → 6 minutes(no stones)
●Appareil　
※Diameter 15㎝×3
1kg Apple
90g Granulated sugar
30g Unsalted butter
450g Heavy cream
45g Granulated sugar
180g(3) Eggs
～ Salt
★Oven　
180℃/160℃
45 minutes → 5 minutes
●Creme Chiboust 15㎝×4
Pastry cream(creme patissiere)
400g Milk　
120g(6) Egg yolks　
40g Granulated sugar
26g Cake flour　
14g Corn starch　
12g Gelatin
　+
Italian meringue
↑200g Egg white
【117℃ Syrup】
↑240g(40+200) Granulated sugar
↑60g Water