Bailey's Salambos

These are my version of salambos. They are little choux puffs with a craquelin top, dusted with cocoa powder. They are filled with a Bailey's creme patisserie.

The choux is light, crisp and full of air. I am very happy as it is some of the best choux I have made. The craquelin adds an interesting look and an extra crunch. The Bailey's in the filling is strong and boozy, yet adds a light creaminess. These are absolutely delicious.