Speculoos vanilla entremet
– a speculoos crisp,
– a speculoos insert,
– a vanilla mousse,
– white velvet spray,
– a decorative snowflake tuile.
Material used
– Silikomart truffle X15 mould
– Silikomart dolce tartufo mould
– Ancel 210 Bloom gelatin (gold quality)
– Snowflake silicone mold
Ingredients
Speculoos cream
✔60 g full-fat liquid cream
✔60 g milk
✔1 yolk
✔15 g sugar
✔1 gelatin leaf
✔50 g speculoos paste
Speculoos crisp
✔20g white chocolate
✔40g speculoos dough
✔20g crêpes dentelles
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Vanilla mousse
✔120g cream
✔1 vanilla pod
✔120g white chocolate
✔180g cold liquid cream
✔3.5g gelatine
The recipe
For 6 desserts
Speculoos cream
✔60 g full-fat liquid cream
✔60 g milk
✔1 yolk
✔15 g sugar
✔1 gelatin leaf
✔50 g speculoos paste
Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the milk and cream. In a bowl, mix the yolk, sugar and speculoos paste. Pour over the hot milk/cream mixture, then return to the saucepan. Cook like a custard, stirring constantly. Remove from heat and add the gelatine. Fill the 15-cavity silikomart truffle mould to 3/4 and place in the freezer.
Speculoos crisp
✔20g white chocolate
✔40g speculoos dough
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and speculoos paste Mix gently. Spread between two sheets of baking paper; place in the freezer and cut out using a cookie cutter. Return to freezer.
Vanilla mousse
✔120g cream
✔1 vanilla pod
✔120g white chocolate
✔180g cold liquid cream
✔3.5g gelatine
Place the gelatine leaves in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, which has been cut in half and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.
Assembly
Turn out the speculoos spheres.
Pour vanilla mousse into the Silikomart Dolce Tartufo mold. Add the speculoos insert and finish with the speculoos crunch. Place in the freezer overnight.
The next day, unmold the frozen entremets and immediately apply the white velvet spray.
I decorated it with a tuile.
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all ingredients. Line silicone mold. I used the Snowflake silicone mold found on amazon. Bake at 170°C. Keep an eye on the baking time, as it takes only 6 to 8 minutes. Unmould as soon as removed from the oven. Be careful, they harden very quickly.
Place the tuile on the sphere just before serving.
