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.