Speculoos all butter Couque
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Gauthier Wilbaut, Baker Expert Belgium
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 60 g brown cane sugar
- 500 g semi-skimmed milk
- 4 egg yolks
- 20 g corn flour
- 20 g cold butter
- 2 sheets of gelatine
- 15 g flour
- 140 g Speculoos spread
- 1.5 g fleur de sel salt
Preparation steps
- Bring the milk to a simmer in a saucepan then set aside.
- Whisk the egg yolks and the sugar. Add the corn flour and the flour.
- Pour half of the warm milk over the sugar/egg/flour mixture. Whisk vigorously.
- Pour this mixture back into the saucepan and bring to a boil stirring continuously.
- When the cream is cooked, remove the pan from the heat.
- Add the cold butter, the gelatine sheets, the speculoos spread and the salt.
- Place in the refrigerator for at least 4 hrs.
- When the couques have completely cooled, use a piping bag to fill them with the custard cream.
Chef's tip
Ideally, the custard cream should be made the day before you intend to use it.
