Talk:Chiboust cream
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What?[edit]
"If gelatin is bloomed and incorporated to the Chiboust or Plombieres, it can be used as a Bavarian. "
What, exactly, is all that supposed to mean? It does look as if someone has misused google translate Ghughesarch (talk) 22:41, 1 October 2013 (UTC)
- It's not Google talk, it's chef talk. Much as yeast is "proofed" before it is used in baking, gelatin is "bloomed" before being incorporated into a dish. This really just consists of adding liquid and waiting for the powdered gelatin to absorb it, then warming it until the granules are all dissolved and it becomes translucent.
- So all that means is, if you prepare gelatin in this way, and add it to the Chiboust cream (or to the Plombieres cream), you can use it as a Bavarian cream. - Nunh-huh 21:45, 27 August 2014 (UTC)
- Nevertheless, I don't think we should use the word "bloom" without defining it. It's a neologism, not used before the early 1990's. It's not found — in this sense — in any dictionary that I've checked, and neither Joy of Cooking nor Fannie Farmer's Boston Cooking School use it. (They both say "soak the gelatin"). And Ruth Reichl's Gourmet Cookbook says "let gelatin soften". If those aren't authoritative, I don't know what is. I'm going to rewrite the sentence without "bloom".
- Confusingly, there is an unrelated use of "bloom" that has been used for a long time: Bloom strength, which is a measure of gelatin's stiffness. --ABehrens (talk) 05:42, 18 May 2021 (UTC)
Millefeuille cream[edit]
Could someone who knows about this stuff please elaborate just a bit on the sentence "Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream"? Because I know almost zero about this topic (and am therefore trying to educate myself at least a tiny bit), I don't understand the connection between the two halves of the sentence. My GUESS, based on other things I've read, is that "this" refers to traditional creme chiboust (and not to the creme that's lightened with whipping cream), and that the point is that a lighter texture wouldn't be appropriate for a millefeuille because (again, guessing here) the creme there needs to be sturdier. But any or all of that could be wrong and it would be nice to have a clearer explanation in this otherwise very simple and helpful article. I'd appreciate any help I can get. -- edi(talk) 04:09, 30 August 2023 (UTC)