Salambo (Recipe)










Choux paste

  • 150ml  Water
  • 60g   Butter
  • 90g   Strong flour
  • Pinch of  salt
  • Pinch of sugar
  • 3 Eggs
  • Creme diplomat
  • 1 part creme patisserie
  • 1 part creme chantilly
  • Strong coffe
  • Caramel
  • 100g sugar
  • 3 table spoon water


  1. Bring to boil water and butter in a saucepan
  2. Mix in the flour
  3. Return to the heat and cook out for few seconds
  4. Allow to cool.Beat in the eggs one by one.
  5. Pipe in oval shape and bake at 190 c for about 15 min or until golden and crispy
  6. Let cool and fill with the flavoured crème diplomat
  7. Dip in the caramel and finish with toasted almonds

Large tray for 10-12 people 15.00 Pounds 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s