Speculoos Spread recipe
If you share the same passion for Twin Stones or Premier as our chef Rais Esteve, you’re going to love what we have for you today. A while ago, we shared on our Instagram a reel with a delicious speculoos spread recipe, and the response was incredible. Many of you showed great interest, so here we are, sharing the full details of the recipe. And that’s not all, we’ve also added a bonus recipe that we’re sure you’re going to love.
Contents
Speculoos spread
Ingredients:
- 175 gr speculoos biscuits (Lotus, artisan or your favourite brand)
- 37 gr noisette butter
- 17 gr brown sugar
- 17 g white sugar
- 3 g salt
- 2 gr ground cinnamon
- 116 g evaporated milk
Elaboration:
To make this exquisite speculoos pastry, start by placing the speculoos biscuits in the bowl of the Twin Stones or Premier, grinding them to a fine sandy texture. Then, add the melted but cold noisette butter and progressively adjust the Twin Stones or Premier’s shaft thread to increase the pressure of the stones on the drum. Once the butter is fully integrated, add the sugars, salt and cinnamon. Finally, add the evaporated milk (at about 40°C) and leave to refine the mixture for about 10 minutes, or until the desired texture is obtained.
The resulting texture is fine and pleasant on the palate, maintaining the flavour of the speculoos and with a nice golden colour.
This recipe lasts only 20 minutes, and can be made with any biscuit, whether industrial or artisan.
Note: this spread is formulated for preparations that do not require a long shelf life; it is unstable over time due to the presence of evaporated milk.
Speculoos spread (long shelf life)
Ingredients:
- 175 gr speculoos (Lotus, artisan or your favourite brand)
- 175 gr raw almonds
- 37 gr sunflower oil
- 70 gr brown sugar
- 37 gr cocoa powder
- 3 gr salt
- 2 gr ground cinnamon
Elaboration:
To prepare this speculoos spread, we start by toasting the almonds in the oven at 140ºC for 20 minutes, achieving a slightly toasted flavour that does not overpower that of the biscuits. Then, let the almonds cool and grind them in batches to obtain a sandy texture, preventing them from turning into a paste.
Add the ground almonds a little at a time to the Twin Stones or Premier, loosening the thread on the shaft and waiting for the almonds to turn into a paste before adding more. Slightly tighten the screw to increase the pressure on the almonds and let the machine run for about 10 minutes, or until a fine, homogeneous paste is obtained.
Add the speculoos in three batches, again adjusting the spindle thread to increase the pressure of the stones on the drum. Add the sugar, salt and cinnamon, leaving the mixture to work for a further 10 minutes, or until the texture is smooth and even.
Add the oil in a trickle and melt the cocoa butter at 40ºC to integrate it into the mixture. Refine for an additional 10 minutes, or until the desired texture is achieved.
Note: This speculoos paste formula is balanced for a long shelf life, allowing it to be sold in bakeries at room temperature. It is a vegan preparation if Lotus brand is used, but contains more allergens due to the nuts. Although it does not provide a predominant flavour (because the aim is to mark the character of the biscuits), the almond contributes to an unctuous texture and a noticeable shine. Like the other formula, this dough can be made with any type of biscuit, whether bought or made, as long as it is dry (it would not be suitable for soft chewy cookies).
With these two speculoos pastes, you have different presentation options depending on occasions and environments: from offering a jar for sale in your bakery, to incorporating them as creams in a display case, ice cream bases, candies, mousses or sauces.
If you are excited to discover more recipes and ideas to get the most out of your Twin Stones or Premier, don’t forget to follow us on our social networks. There, you can find our latest machine innovations and recipes of all kinds, for chefs and bartenders.
