3 Using the tip of a
paring knife or a round ¼-
inch pastry tip, make a
small hole in the top of
each salambo, right in the
center. Fit a pastry bag
with a ¼-inch tip.
Remove the pastry cream
from the freezer or
refrigerator and transfer to
a medium bowl. Using a
rubber spatula, mix for 1
minute to loosen it up. At