Bûche spéculos
Serves 1
Directions
- 1Dip the biscuits cuillers in milk and arrange them on baking paper to form 3 rows of 6 biscuits.
- 2Place the bowl, whisk, 30% liquid cream, and mascarpone in the freezer for 15 minutes before use to ensure they are very cold.
- 3Whip the 30% liquid cream with the mascarpone and powdered sugar until firm.
- 4Add the speculoos paste to the firm chantilly and whisk to combine everything.
- 5Spread the speculoos chantilly over the biscuits.
- 6Add more speculoos paste, after microwaving it for 20 seconds to make it liquid.
- 7Roll the entire assembly and place the bûche in the baking paper in the freezer for 30 minutes.
- 8Transfer the bûche to a serving platter and cover it with speculoos chantilly.
- 9Decorate the bûche as desired.
Ingredients
- 18 biscuits cuillers
- 450 g crème liquide
- 225 g mascarpone
- 4 cas sucre glace
- 2 grosse cas pâte spéculos
- 200 g lait
Equipment
papier cuissonbolfouetcongélateurmicro-ondeplat
Tips
- For unmissable chantilly, make sure the bowl, whisk, liquid cream, and mascarpone are very cold by placing them in the freezer for 15 minutes before use.
- For easy spreading, microwave the speculoos paste for 20 seconds to make it liquid.
- The bûche can be made the day before for an even better taste.
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