A mixture of pastry cream, whipped egg white, and gelatin is known as?

The mixture of pastry cream, whipped egg white, and gelatin is known as Chiboust cream. This preparation is used in various classic French desserts, particularly in pastries and as a filling for cakes. The combination of pastry cream and whipped egg whites gives Chiboust its light and airy texture, while gelatin stabilizes the mixture, allowing it to hold its shape when used in desserts.

Chiboust cream is particularly popular as a filling for desserts like the Saint-Honoré cake and can be used as a topping for other pastries, providing both a rich flavor and a pleasing texture contrast. The use of pastry cream as a base ensures a rich and creamy taste, while the whipped egg whites add volume and lightness, creating a delightful balance.

The other choices, while they represent well-known pastry forms, do not relate to this specific mixture. Crème brûlée is a custard topped with caramelized sugar, Éclair cream typically refers to pastry cream used as a filling in éclairs, and ganache is a mixture of chocolate and cream used to glaze cakes or as a filling.