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Chocolate Salammbos
Serves 24 Prep 15 min Total 15 min Type Dessert Origin French

Chocolate Salammbos

Be generous with the caramel topping for these chocolate cream-filled choux, allowing it to drizzle over the sides.

Serves 24 Prep 15 minutes Units Rate

Ingredients

  • 1 quantity fresh choux paste (still warm)
  • 300 grams caster sugar
  • 24 crystallised violets
  • 500 grams chocolate crème pâtissière
  • 200 ml crème chantilly

Overview

Elegan pear-shaped chocolate cream-filled choux buns, topped with a caramel coating and candied violets for ornament. These show-stopping petits fours combine the delicate sweetness of choux, rich chocolate cream, and brittle caramel, making them perfect for elegant receptions and special occasions.

Method

Make the salammbos

  1. Preheat the oven to 180°C.
  2. Line a baking sheet with greaseproof paper.
  3. Put the choux paste into a piping bag fitted with a 1 ½ cm plain nozzle and pipe 24 roughly pear-shaped choux, 4 cm wide at the start and extending to 6 cm long, in staggered rows.
  4. Bake the salammbos for 25 minutes until crisp and dry on the outside and base, but still soft inside.
  5. Transfer to a wire rack and leave until cold.
  6. Carefully cut a small hole in the bases with a knife tip.

For the caramel

  1. Put 50 ml water and the sugar into a heavy based saucepan and slowly bring to the boil, skimming the surface as it begins to bubble.
  2. Dip a very clean pastry brush into cold water and brush down the inside of the pan near the boiling sugar to prevent it crystalising.
  3. When the temperature reaches 160°C and the sugar has almost caramelised, lower the heat and cook to a pale amber caramel.
  4. Immediately plunge the base of the pan into cold water for 10 seconds to stop further cooking.
  5. One at a time, dip the top of the salammbos into the caramel to coat thickly, then invert onto a baking sheet.
  6. Immediately place a crystallised violet on top of each one before the caramel sets.

To fill

  1. Mix the chocolate crème pâtissière into the chantilly cream lightly with a whisk, without overworking.
  2. Put it into a piping bag fitted with a 1 cm plain nozzle and pipe it into the salammbos through the hole in the base

Notes

  • Pear-shaped choux requires practice and control; pipe a wider base tapering to a point, holding the piping bag at a 45-degree angle
  • The caramel must reach exactly 160°C for the right crispness; too cool becomes sticky and too hot becomes hard and bitter
  • Work quickly when dipping in caramel and placing the violet; the caramel sets rapidly and any hesitation results in clumsy appearance
  • Crystallized violets are delicate and can dissolve in moisture; handle gently and place them immediately before the caramel fully sets

Serving

Arrange the salammbos on a decorative plate or tiered stand to showcase their elegant shape and violet garnish. Serve at room temperature as part of petit fours or a dessert buffet. The contrast between the crisp caramel exterior, creamy filling, and gently sweetened choux is the appeal.

Storage

The baked choux can be made 1-2 days ahead and kept in an airtight container at room temperature. Assemble by filling and dipping in caramel no more than 2-3 hours before serving; beyond that, the caramel coating gradually absorbs moisture from air and becomes sticky rather than crisp. The candied violets must be added fresh just before serving.

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