"\u30B7\u30D6\u30FC\u30B9\u30C8"@ja . . . . "\u30B7\u30D6\u30FC\u30B9\u30C8 (\u30D5\u30E9\u30F3\u30B9\u8A9E: chiboust) \u3068\u306F\u3001\u30AF\u30EC\u30FC\u30E0\u30FB\u30B7\u30D6\u30FC\u30B9\u30C8 (cr\u00E8me chiboust) \u3092\u7528\u3044\u305F\u3001\u30D5\u30E9\u30F3\u30B9\u767A\u7965\u306E\u30B1\u30FC\u30AD\u306E1\u7A2E\u3067\u3042\u308B\u3002\u30D5\u30A3\u30E6\u30BF\u30FC\u30B8\u30E5\uFF08\u6298\u308A\u305F\u305F\u3093\u3060\u30D1\u30A4\u751F\u5730\uFF09\u306B\u30EA\u30F3\u30B4\u3001\u30AF\u30EA\u30FC\u30E0\u30FB\u30B7\u30D6\u30FC\u30B9\u30C8\u3092\u91CD\u306D\u3066\u3001\u4E0A\u9762\u3092\u30AD\u30E3\u30E9\u30E1\u30EA\u30BC\u3057\u3066\u4F5C\u3089\u308C\u308B\u3002"@ja . "La crema Saint-Honor\u00E9, denominada tambi\u00E9n crema Chiboust, es una mezcla de una crema pastelera y un merengue italiano.\u200B Aligerada con clara de huevo batida, esta crema suele saborizarse con vainilla, esencia de naranja o licores de diversos tipos. Al ser mezclada con frutas diversas se convierte en . La denominaci\u00F3n de la crema se debe al pastelero franc\u00E9s M. Chiboust, que ten\u00EDa su pasteler\u00EDa en la calle de Par\u00EDs denominada Rue Saint-Honor\u00E9."@es . . . "cr\u00E8me p\u00E2tissi\u00E8re,italian meringue" . . . . . . . . "Chiboust cream"@en . . . . . . . . . . . . . "Chiboust cream"@en . . "La cr\u00E8me chiboust (ou Chiboust), \u00E9galement appel\u00E9e cr\u00E8me (\u00E0) saint-honor\u00E9, est une cr\u00E8me p\u00E2tissi\u00E8re, all\u00E9g\u00E9e \u00E0 chaud de blancs d'\u0153ufs battus en meringue."@fr . "La cr\u00E8me chiboust (ou Chiboust), \u00E9galement appel\u00E9e cr\u00E8me (\u00E0) saint-honor\u00E9, est une cr\u00E8me p\u00E2tissi\u00E8re, all\u00E9g\u00E9e \u00E0 chaud de blancs d'\u0153ufs battus en meringue."@fr . . . . "1123012810"^^ . "La crema Saint-Honor\u00E9, denominada tambi\u00E9n crema Chiboust, es una mezcla de una crema pastelera y un merengue italiano.\u200B Aligerada con clara de huevo batida, esta crema suele saborizarse con vainilla, esencia de naranja o licores de diversos tipos. Al ser mezclada con frutas diversas se convierte en . La denominaci\u00F3n de la crema se debe al pastelero franc\u00E9s M. Chiboust, que ten\u00EDa su pasteler\u00EDa en la calle de Par\u00EDs denominada Rue Saint-Honor\u00E9."@es . . . . . . . "Cr\u00E8me chiboust"@en . . . . "Chiboust cream"@en . "Cr\u00E8me chiboust"@en . . . . . . "Cr\u00E8me chiboust is a cr\u00E8me p\u00E2tissi\u00E8re (pastry cream) lightened with Italian meringue. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream. Cr\u00E8me chiboust can be flavoured with vanilla, orange zest, or liqueurs. 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-Honor\u00E9."@en . "10810271"^^ . . . "Cr\u00E8me chiboust is a cr\u00E8me p\u00E2tissi\u00E8re (pastry cream) lightened with Italian meringue. Though occasionally using whipped cream to lighten it, this is traditionally a millefeuille cream. Cr\u00E8me chiboust can be flavoured with vanilla, orange zest, or liqueurs. 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-Honor\u00E9. 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 souffl\u00E9 filling, as long as egg whites are the base; the mix will \"puff up\" and provide a creamy souffl\u00E9."@en . . . . . "Cr\u00E8me chiboust"@fr . . "1781"^^ . "\u30B7\u30D6\u30FC\u30B9\u30C8 (\u30D5\u30E9\u30F3\u30B9\u8A9E: chiboust) \u3068\u306F\u3001\u30AF\u30EC\u30FC\u30E0\u30FB\u30B7\u30D6\u30FC\u30B9\u30C8 (cr\u00E8me chiboust) \u3092\u7528\u3044\u305F\u3001\u30D5\u30E9\u30F3\u30B9\u767A\u7965\u306E\u30B1\u30FC\u30AD\u306E1\u7A2E\u3067\u3042\u308B\u3002\u30D5\u30A3\u30E6\u30BF\u30FC\u30B8\u30E5\uFF08\u6298\u308A\u305F\u305F\u3093\u3060\u30D1\u30A4\u751F\u5730\uFF09\u306B\u30EA\u30F3\u30B4\u3001\u30AF\u30EA\u30FC\u30E0\u30FB\u30B7\u30D6\u30FC\u30B9\u30C8\u3092\u91CD\u306D\u3066\u3001\u4E0A\u9762\u3092\u30AD\u30E3\u30E9\u30E1\u30EA\u30BC\u3057\u3066\u4F5C\u3089\u308C\u308B\u3002"@ja . . . "Crema Saint-Honor\u00E9"@es . . .