Le Cordon Bleu

Salambos

Caramel Coated Cream Puffs Filled with Rum Cream

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Preparation info

  • 8

    persons
    • Difficulty

      Easy

Appears in
Pâtisserie & Baking Foundations
Pâtisserie & Baking Foundations

By Le Cordon Bleu

Published 2012

  • About

A small gâteau filled with rum-flavored pastry cream (crème pâtissière), the salambos was created in the late 1800s and was named after Reyer’s Opera Salammbô, which was itself named after Flaubert’s novel of the same name.

Ingredients

U.S. Metric Choux Pastry (Pâte à Choux)
4 fl oz

Method

Preheat the oven to 425°F (220°C).

Choux Pastry

Pâte à Choux

  1. Prepare a panade: Combine the water, milk, butter, sugar, and salt in a large pan and bring to a boil over medium-high heat.