Crème chiboust is a crème pâtissière (pastry cream) lightened with stiffly beaten egg whites. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream. Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières. It was supposedly created and developed by the pastry Chef M. Chiboust of the pastry shop that was located on the Paris street Rue Saint-Honoré.