Recipe Salambo from our childhood

Name: Salambo from our childhood
Yield: 15 mot.personnes / 30 mot.parts
Ingredients: 90 g water; 90 g milk; 3,5 g salt; 7 g sugar; 70 g Elle & Vire gourmet butter 82% fat; 115 g T55 flour; 175 g eggs; grape seed oil; 750 g Sublime, Cream with Mascarpone; 0.5 vanilla pods; 60 g sugar; 30 g Kirsch; 250 g sugar; 10 g glucose

For
15 persons

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To prepare this dish

Ingredient list: Choux pastry
90 g water
90 g milk
3,5 g salt
7 g sugar
70 g Elle & Vire gourmet butter 82% fat
115 g T55 flour
175 g eggs
grape seed oil; Sublime with vanilla
750 g Sublime, Cream with Mascarpone
0.5 vanilla pods
60 g sugar
30 g Kirsch; Caramel
250 g sugar
10 g glucose

Elle & Vire products used: Elle & Vire gourmet butter 82% fat; Sublime, Cream with Mascarpone

The recipe,
step by step

1
Choux pastry
Bring the water, milk, salt, sugar and butter to the boil.
Add the flour and dry out the paste. Slowly add the eggs using a mixer. Using a 15 mm diameter star shaped nozzle, pipe 6 cm salambos. Spray a thin layer of grape seed oil on top. Freeze and bring back to the correct temperature at least 2 h before baking.
Bake in a deck oven at 180°C (356°F) (releasing valve open).
If using a fan-assisted oven, freeze the choux paste then place in the oven at 260°C (500°F) and turn the oven off.
Leave the choux pastry to rise (releasing valve closed) then turn the oven on to 170°C (338°F) without opening the oven and continue baking.
2
Sublime with vanilla

Whip all the ingredients together using a mixer.
3
Caramel

Use the ingredients to make caramel.
4
Assembly
Dip the choux pastry in the caramel and place, head down, onto a Silpat®. Leave to cool and then cut at the level of the caramel. Pipe the Sublime cream with vanilla using a star shaped nozzle. Glaze with caramel.