Recipes
Combine the ingredients and refrigerate at 4°C for 3 hours. Whip the mixture.
Combine all the ingredients in cutter and work to obtain a smooth, homogeneous mixture.
Spread onto silicone baking mats or onto a tray lined with baking paper.
Bake in a 160°C oven for 16-18 minutes.
Cool in a blast chiller.
Mix a little of the sugar with the pectin.
Caramelize the remaining sugar and glucose syrup, heating to 190°C.
Decook with the cream, vanilla and salt, previously heated together in the microwave.
Return to the heat and bring up to 105°C.
Cool to 70°C, add the butter and blend to emulsify.
Store in the refrigerator.
Work the cold chilled butter, flour, baking powder, sugar, cinnamon and salt together to obtain a sand-like texture.
Add the previously combined eggs, milk and honey to finish making the dough.
Work through a sieve and place in the freezer.
Bake at 160°C until toasted.
Drizzle soft caramel on one side of the glass.
Place some speculoos crumble at the bottom of the glass.
Using a pastry bag, pipe some cream on the side of the glass with the caramel.
Arrange the speculoos crumble and hazelnut financier cubes on the other side.
Top with a dollop of cream and sprinkle with some speculoos crumble.
