Speculoos cookie

• 113 g egg white
• 113 g sugar
• 187 g eggs
• 83 g egg yolks
• 143 g oil
• 53 g brown sugar
• 420 g speculoos powder
• 83 g flour
• 3 g salt
• 158 g delicious fondue

Whip the whites, add the 1st sugar little by little.

In another bowl of the mixer, combine the eggs, yolks, oil and brown sugar. Add the speculoos powder, flour and salt and finish with the delicious fondue.

Mix the two preparations.

Bake 17 minutes at 180 ° C

Crispy mass

400g crunchy speculoos daisy

Heat to give texture and spread over the biscuit

Go to the freezer

Creamy black

• 200 g milk
• 350 g black vanoise icing paste
• 400 g unsweetened vanoise whipping cream

Heat the milk and pour over the icing paste. emulsify well. Add the cream and mix well.

Sink immediately

Speculoos milk ganache

• 260 g unsweetened vanoise whipping cream
• 250 g vanoise milk chocolate
• 470 g unsweetened vanoise whipping cream
• 100 g speculoos paste

Heat the cream and pour over the chocolate, emulsify well. Add the cream and the speculoos paste.

Arrange in a spiral on the cream and cool down.

Caramel mousse

• 220 g milk
• 450 g soft caramel
• 160 g gelatin mass
• 1L unsweetened vanoise whipping cream

Heat the milk and gelatin. Pour over the caramel at 35 ° C. Gently fold in the lightly whipped cream.

Proceed to assembly

Icing

• 150 g water
• 300 g sugar
• 300 g vanoise glucose
• 200 g sweetened vanilla condensed milk
• 300 g vanoise white chocolate
• 130 g gelatin mass
• Qs vanilla powder

Bring the water, sugar and glucose to a boil.

Pour over the rest of the ingredients and mix well

Use at 30 ° C