Speculoos Cream Dessert using a Cecotec
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Speculoos cream is a delightful, velvety indulgence that pays homage to the spiced biscuits beloved in Belgian cafes and beyond. Imagine a dessert that combines the warmth of cinnamon, the crunch of caramelized sugar, and a smooth, creamy texture that dances on your palate. This recipe transforms the iconic Speculoos cookies into a luscious cream that can elevate any dessert or stand alone as a satisfying treat. Legend has it that Speculoos were originally baked to celebrate St. Nicholas' Day, making this treat not just delicious but steeped in tradition. So, whether you’re enjoying it straight from a ramekin or using it as a velvety filling for pastries, one spoonful will have you believing in the magic of spice and sweetness!
Ingredients
- 100 g Speculoos
- 200 g Whipping cream
- 1 Speculoos
Steps
Speculoos Crumble
- Add 100 g of speculoos in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
Whipped Cream
- Rinse the food processor bowl.
- Add 200 g of whipping cream in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3.
Assembly
- Transfer the content of the bowl in the form a glass.
- Transfer the content of the food processor bowl in the form the glass.
Garnish
- Transfer the content of the bowl on a preparation content.
- Place 1 speculoos on the preparation content.
- Serve Cold.
