We then found out that Trader Joe's now sells a similar product (not that we have a Trader Joe's in our neighborhood yet-that's happening on September 6th). And then I saw it in a recent Wal-mart advertisement. So I guess Speculoos may become a mainstream food item similar to Nutella.
Mike has been eating speculoos on plain white bread, so it got me thinking-I can replace the peanut butter in a recipe with the speculoos spread and voila, a Speculoos-flavored treat.
Cream puff shell batter.
Pate Choux (Cream puff shells)
If you want the recipe I used here it is:
Ingredients
2 cups whole milk
1/2 vanilla bean, scraped*
2 cups whole milk
1/2 vanilla bean, scraped*
4 Tablespoons cornstarch
1/2 c granulated sugar
1/4 t. Salt
2 eggs
1/2 c granulated sugar
1/4 t. Salt
2 eggs
4 Tablespoons butter
3/4 cup Speculoos
3/4 cup Speculoos
Simmer the milk and the vanilla bean. Whisk together the cornstarch, sugar, salt and eggs. Temper the egg mixture with the warm milk by slowly whisk a third of the hot milk into the egg mixture. Then pour the warmed egg/milk mixture back into the pot with the remaining milk. Bring to a full boil for a few seconds and then remove from heat. *Add vanilla extract (1 t) in at the end if you do not have any vanilla beans.
Place in a container and cover with saran wrap. Chill until slightly solidified in texture and then place in a pastry bag and pipe into cut cream puff shells.
Mike and my friends really enjoyed these cream puffs. The filling was delicious and I'd definitely try to flavor more desserts with speculoos.
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2 comments:
that looks good! I'm gonna try biscoff when I get back to Japan, since they have it there.
Kat-I hope you like it. Everyone that we've introduced the biscoff spread to really enjoyed it. Hopefully you'll like it too!
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