Light speculoos cream

• 90g milk
• 90g cream
• 90g egg yolks
• 200g Biskit Butter speculoos crunchy spread
• 63g gelatin mass
• 200g whipped cream

Gourmet glaze

• 700g milk chocolate
• 200g grape seed oil
• 200g caramelized chopped almonds

Reconstituted sable fondant

1. Use a mixing bowl with a paddle to mix the butter and the sifted icing sugar.
2. Add the egg yolks, salt and flour.
3. Pass the paste through a large holed sieve and bake in a fan forced oven at 160⁰C for 12 – 15 mins.
4. Cool down and mix adding the brown sugar and soft butter.
5. Set aside.

Vanilla cream

1. In a saucepan, make an English cream, adding the cream, egg yolk, scrapped vanilla bean and sugar.
2. Cook up to 85⁰C then pour into a prepared filmed rectangle.
3. Place it in the freezer. Set aside.

Light speculoos cream

1. In a saucepan, make an English base with the cream, milk and egg yolk. Cook up to 85⁰C. Pour it in a bowl and mix it with the speculoos and the gelatin mass through an electrical hand blender until it is smooth enough.
2. Add the whipped cream to the first base and mix upside down using a maryse . Set aside.

Gourmet glaze

1. In a bain marie, melt the milk chocolate and mix through the grape seed oil and caramelized chopped almonds.

Assembly and finishing

1. Using thermoformed moulds, which have been sprayed with spray, fill to halfway with the light speculoos cream.
2. Place in the middle the vanilla cream and cover with light speculoos cream.
3. Finish with  the reconstituted sable. Smooth over the level of the mould and place into the freezer.
4. Unmould each entremets and decorate with the gourmet glaze or with chocolate.