If there were a thousand words in this world for pastry filling, we’d learn them all. We’re already up to the C’s.

Chiboust (pronounced shi-BOOST) is a lighty French pastry cream with stiffly beaten egg whites folded into it. It’s used as a filling for cakes, pastries and soufflés. Here’s another good C to know in the pastry world.

Use today’s Word of the Day: Meet Our Crack Pie Dealer Christina Tosi