‘Salambo’ is one of the names of the goddess Astarte, which Gustave Flaubert borrowed for the name of his heroine in the novel Salammbô published in 1862.
The pastry in her honour, salambô is made of choux filled with vanilla (or chocolate, coffee, etc) cream, and dipped in boiled sugar. The icing designates the flavour inside. One end is covered in chocolate sprinkles; its other name is gland (acorn).
Also spelled salammbô.
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