Saint-Honore 10 Triffle (page 227) – tropical chiboust cream

anything containing this much vanilla seeds guarantees good:

my take on ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227), uses lychee liqueur, instead of grand marnier, on the chiboust cream.  i am hoping lychee liqueur compliments rambutan, a tropical fruit similar to lychee.

[ photo by Ōlelo pa‘a Faith Ogawa ]

the fresh rambutan (skinned and seeded) has been soaking in a little bit of maui turbinado sugar overnight, in the refrigerator.   rambutan is know as the ‘lychee for the poor,’ it is very similar in taste and texture to lychee, but it is less sweet and less aromatic.  HOWEVER, after the turbinado treatment:  things turned around!  the amount of sugar is just enough to make the natural fruit juices sweat, making the fruit flesh firmer, yet full of flavor.  save the juice for another dessert.  in my opinion, this now tastes SUPERIOR to lychee!

i used a piping bag to make the layer of chiboust cream needed for the triffle. i mixed the chiboust cream the day prior and kept it refrigerated, so it hardened.  to make the chiboust cream pipe like a dream, use a silicone spatula and fold it rapidly.  it won’t deflate, it is cold enough that will behave like the most luxurious meringue buttercream you ever encountered.

note that for the chiboust cream, i used maui turbinado sugar

7 thoughts on “Saint-Honore 10 Triffle (page 227) – tropical chiboust cream

  1. Julie says:

    Hector, those swirls are so beautiful!

    Did the chiboust thin upon thawing with the cornstarch in it? Or was there enough gelatin to hold it together?

    I tried to make a pastry cream recently that could be frozen, and since cornstarch cannot be frozen I made it with cassava starch, which freezes well. It turns out cassava pastry cream can be frozen, but not eaten! It created a slimy, gelatinous texture that I could not bear to use.

    I’m making a flour-based pastry cream now from A Passion for Chocolate that can be frozen.

  2. Sharon says:

    Hi Hector

    We have rambutan a galore while in season here..the toughest part is eating it! The flavor is nice and sweet, but getting them of their seed and eating it is a class in patience. It is so slippery in the mouth its not funny,smile!

    • S, what a pitty! literally 🙂

      my farmer agreed that a rambutan which seed is easy to remove makes a very special fruit. the ones i used were not easy to deseed. i posted the technique that i used, by halving the whole fruit, skin, seed, and all, slightly off center, then popping out the seed from each half. the small half is easy to remove, the large half isn’t. to both halves, the seed ‘sheet’ (the seed skin, remains on the fruit, and that is edible. my final presentation includes seed skin!

  3. Sharon says:

    Yep, would try that the next time. They say the seed is loaded too, am not sure. Its an interesting fruit and looks lovely cascading on the tree.

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