Ever hear of Salambos?! Well, they’re oval shaped Choux Pastry filled with cream and topped with caramel. Similar to eclairs but with a different shape and topping. This recipe uses classic choux pastry dough, lemon creme patissiere, caramel, and a sprinkling of pink peppercorn for a little kick!
Salambos are three recipes combined into one. Take a deep breath, just follow the directions and you will be mastering french technique in no time. First, make your pastry cream and put in the fridge to set. Then, mix the choux pastry dough, pipe, and bake. Let your shells cool, then fill with cream. Finally, prepare the caramel, dip the salambos, top with small pieces of pink peppercorns, and pour a glass of milk.
Tips for Homemade Choux Pastry
- Choux Pastry dough can be made the day before and kept in the fridge or used right away.
- Use a 2 inch round piping tip to pipe your pastry.
- Pipe the Salambos by angling the piping bag at 45 degrees, slowly squeezing from the top of bag.
- If you have a tip on the top of your piped circles, simply wet your finger with water and gently press it down to make an even surface.
- Gently brush with egg wash before baking.
- Bake pastry on the middle to lowest rack.
- Let pastry cool on metal cooking rack before filling with cream.
Tips for Lemon Pastry Cream
- While the cream and milk are warming, whisk together your sugar egg paste.
- Use a large enough bowl that you can pour in the hot milk without it splashing out.
- Whisk constantly as you pour the hot milk into the egg paste.
- Then pour everything back into the saucepan on the stove.
- Stay on a low simmering heat continuing to stir until the cream thickens.
- Be patient, it will take a couple of minutes.
- Once its thick and has formed into a cream, remove from heat. Stir in your butter and vanilla.
- Scoop the creme patisserie into a wire sieve and press through into a bowl using a rubber spatula.
- By straining the cream, any uncooked egg or rough pieces will be eliminated.
- Cover the bowl of smooth cream with plastic wrap.
- Make sure to press the plastic wrap into the bowl against the layer of cream to prevent a skin from forming.
- Chill for a couple of hours.
- When you are ready to assemble your salambos pastry, transfer cream to piping bag with a small round tip.
- Poke a hole in side or two small hole in the bottom of your cooked choux pastry.
- Squeeze pastry cream slowly into the choux until you begin to the fill the pressure coming back onto the tip and feel the weight of the Salambo increasing.
- Don’t squeeze so hard that pastry cream starts to squirt out of all the sides!
- Set the filled pastry bottom down on a tray while you prepare the caramel.
Tips for Making Caramel Glaze
- Measure all your ingredients and have them laid out next to the stove top for easy access.
- Have your cooling rack next to the caramel, with a sheet of parchment paper underneath.
- Make in a medium sauce pan, deep enough for dipping your choux.
- Combine your sugar and water in the pan, gently whisk together. Turn the heat to medium until the sugar dissolves and it starts to bubble.
- Increase the heat to medium-high and let the sugar mixture come to a medium boil.
- You don’t have to stir, just be patient and let it simmer.
- Watch as your sugar starts to change in color.
- It may take anywhere form 5-8 minutes to see a color change.
- But, once it starts, it will transform quickly.
- Changing from pale yellow, yellow, light orange amber, medium amber, strong amber, and dark amber brown.
- For this recipe, remove your pan from the heat at light orange amber to medium amber.
- Even though you have taken the pot away from the heat, it will continue to cook.
- Make sure to wear gloves as you dip the filled Salambos into the hot caramel.
- HOT SUGAR WILL STICK TO YOUR SKIN AND BURN!!
- Gently dip the top of each filled Salambo into the warm caramel, slightly rotating with your wrist as you lift to prevent drips.
- Set the coated pastry right side up onto a cooling rack with a layer of parchment paper underneath to catch excess caramel.
- Sprinkle lightly with crushed pink peppercorns before the caramel sets. It will harden very quickly.
- Let the Salambos cool before serving.
French Salambos made with homemade choux pastry, lemon pastry cream, dipped in homemade caramel, and topped with pink peppercorns.
- 1/2 Cup Whole Milk
- 1/2 Water
- 7 Tbsp Unsalted Butter
- 2 tsp Granulated Sugar
- 1/4 tsp Kosher Salt
- 1 1/4 Cups All Purpose Flour
- 4 Eggs
Lemon Pastry Cream
- 1 Cup Whole Milk
- 1 Cup Heavy Cream
- 1 Whole Egg
- 3 Egg Yolks
- 1/2 Cup Granulated Sugar
- 1/4 Cup All Purpose Flour
- 1/4 Cup Cornstarch
- 7 Tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Zest
- 2 Tbsp Lemon Juice
- 1/2 Cup Water
- 1 1/2 Cups Granulated Sugar
- 1/4 Light Corn Syrup
- 3 Tbsp Crushed Pink Peppercorns
- 1 Egg
- 1 tsp water
*make Lemon Pastry Cream prior to baking pastry.
Preheat 400 F and line a baking tray with parchment paper.
In a medium sauce pan on medium-high heat, add milk, water, butter, sugar, and salt.
Heat until butter is melted, stirring with a rubber spatula.
Once the butter is melted, turn temperature to a medium-low heat.
Add all the flour at once, whisk quickly to incorporate and make smooth.
Use the spatula to press and fold the batter as it firms.
This should slightly dry the mixture, cooking the flour. (about 1 minute)
Remove from heat and transfer to bowl of stand mixer with paddle attachment.
Let cool for a couple of minutes.
Turn mixer on to a medium low speed and let some of the hot air work out of the dough. (30 seconds)
Add one egg at a time. Stopping to scrape sides and bottom of bowl between each egg.
Don't over beat the dough. It will curdled at first, but soon turn into a nice uniform shiny consistency.
You will know its ready, when you turn off the mixer and lift the paddle. If the dough hangs from the paddle without dripping off right away its done.
Transfer dough to a piping bag fitted with a 2 inch round piping tip.
Pipe 1 1/2 inch ovals, spacing a 2 inches apart.
Smooth tops with a wet finger.
Brush lightly with egg wash.
Bake for 15 minutes then reduce the oven heat to 325 F, baking another 15-20 minutes or until golden brown.
Lemon Pastry Cream
*Make Lemon Pastry Cream, then place in the fridge to set.
Combine lemon zest, eggs, flour, cornstarch, and sugar in a medium bowl and whisk together to form a paste.
In medium saucepan, bring milk and heavy cream to almost a boil. (just starting to bubble in the center)
Remove hot milk from heat and slowly pour into bowl of egg paste. Whisking constantly to prevent eggs from cooking.
Once all milk is incorporated, pour mixture back into saucepan on stove.
On medium heat continue to whisk as the cream thickens.
The thick cream should start to bubble after a couple of minutes.
Remove from heat, then add chopped butter, lemon juice, and vanilla.
Stir until butter is melted and cream is smooth.
Transfer cream to a metal sieve and press through into another bowl using a rubber spatula.
Cover bowl with plastic wrap, pressing plastic directly onto cream to prevent a skin forming.
Place in fridge and chill for 2-3 hrs.
Once pastry is baked and cooled remove cream from fridge.
Transfer cream to a pastry bag with a 1/2 inch tip.
Poke two holes in the bottom of each choux pastry. Holes should be spaced apart.
Pipe pastry cream through each hole in the bottom of the Salambos until filled.
Set aside and make Caramel.
In medium saucepan add the sugar and water, whisk gently to mix.
Place the pan on stove over medium heat and cook until the sugar dissolves.
Mixture will turn clear within a couple minutes.
Increase heat to medium high and boil until sugar begins to change in color.
This can be anywhere from 5-8 minutes.
Watch until sugar changes to the desired shade of medium amber.
See tips above.
Remove from heat immediately.
Wearing gloves dip the tops of each Salambo into the hot caramel and place on cooling rack.
Sprinkle crushed pink peppercorns into hot caramel before it sets.
Once caramel is cooled, enjoy your Salmobos with a glass of milk!