March 8, 2013 7:21 pm

Recipe: salambôs, or caramel cream puffs

  • Share
  • Print
  • Clip
  • Gift Article
  • Comments
Profiteroles are the most obvious way to serve choux buns but Rowley Leigh prefers salambôs with a simple caramel top and a good cream filling

You have viewed your allowance of free articles. If you wish to view more, click the button below.