Carrément Spéculoos : 50 recettes à la mode de Dandoy et des Grands Chefs

By Philippe Berkenbaum, Frédéric Mahoux

"Carrément Spéculoos" vous suggest de visiter toutes les façons possibles de déguster et de cuisiner le spéculoos. Ce biscuit ancestral et épicé ne se contente plus d'agrémenter les fêtes ou d'accompagner le café, mais sert aujourd'hui de base à de nombreuses préparations sucrées et salées et motivate les maîtres-queux des plus grandes maisons. Du bavarois à l. a. pâte à tartiner en passant par les macarons et les sucettes, vous apprendrez à accommoder le speculoos à toutes vos envies du second. Plus encore, vous découvrirez en exclusivité les recettes originales de grands cooks qui ont adopté ce fabuleux biscuit au sein de leur delicacies. En compagnon de cette aventure gourmande, l. a. biscuiterie Dandoy, depuis a hundred and eighty ans au carrier du spéculoos, vous dévoile les dessous de leur good fortune tale et quelques secrets and techniques de fabrication.

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