Salambo

For the choux pastry: Pour the water in a saucepan.

Add the milk.

Add the salt.

Place the saucepan on the stove.

Add the butter, cut into cubes.

Bring the milk and water to a boil.

Remove the pan from the heat and add the flour in one go.

Combine with a spatula...

... until you get the consistency of a dough. This dough is the base of choux pastry and is called "panada". Dry off the dough over medium heat, stirring with a wooden spatula, until the paste comes away from the sides of the pan.

Fit the stand mixer with the flat beater.

... and beat for 2 or 3 minutes until warm. Beat at low/medium speed.

Add the whole eggs (beaten beforehand) in five or six batches.

Combine carefully every time...

Repeat until all the eggs are incorporated.

The pastry shown in the photo is ready. It should be smooth and glossy.

Scrape the sides of the bowl with a maryse spatula...

... and create a groove in the centre.

This is what the result should look like.

Fit a piping bag with a petit four nozzle Ø 18mm.

Transfer the choux pastry into the piping bag...

... and close the bag. Set aside.

Place a Silpat baking mat on a Silichef XL perforated baking sheet.

This is what the result should look like.

For the crème pâtissière: Organise all the necessary ingredients.

Pour the milk in a saucepan, then add the vanilla seeds.

Place the saucepan on the stove and bring to a boil.

In the meantime, take a mixing bowl...

... crack the eggs and beat with a whisk.

... and beat vigorously with a whisk.

Add the crème pâtissière powder or cornflour...

... and combine with a whisk...

Set aside.

... and bring to a boil.

Pour the boiling milk over the mixture and continue whisking.

Stir until completely incorporated.

Cook the cream over medium heat, whisking constantly...

... until thick. Cook for a couple of minutes.

When the cream is cooked...

...Transfer into a recipient and spread to a thin layer. Cover the surface of the cream with cling film. Set aside to cool. This cream can be prepared in advance.

When the Salambo puffs are cooked, remove from oven...

Place the crème pâtissière in the stand mixer bowl.

Beat with the whisk attachment until homogeneous.

The result should look like this.

With the tip of a small kitchen knife, make two holes at the bottom of the choux puffs.

Transfer the crème pâtissière into a piping bag fitted with a plain nozzle (diameter 5 mm) and fill the Salambo puffs.

... until you get a result similar to this.

Arrange the stuffed Salambo puffs on a baking sheet.

For the icing: Place the fondant in a saucepan and place over very low heat. In the meantime, bring water and sugar to a boil to make a syrup.

When the fondant icing starts to melt, stir constantly with a spatula.

If needed, add a few drops of syrup to liquefy the icing.

Combine until smooth and homogeneous. The ideal temperature for the icing is 37°C. I recommend using a digital thermometer with probe.

Combine carefully...

... until the colour is homogeneous.

Lift the choux puffs from underneath and dip the top part in the green icing.

Wipe any dripping icing with your fingertip to create a neat end.

This is what the result should look like.

Continue with all the Salambo puffs...

... and dip in the chocolate vermicelli. Store the Salambo puffs in the fridge until ready to serve. Enjoy!