Crème chiboust is a crème pâtissière lightened with Italian meringue. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream.
It was supposedly created and developed in 1847 by the pastry chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré.
If gelatin is softened and incorporated to the chiboust or plombieres, it can be used as a Bavarian. The chiboust or the plombieres can also double as soufflé filling, as long as egg whites are the base; the mix will "puff up" and provide a creamy soufflé.