KLJ-desserts

3 Belgian girls who have a sweet taste.

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Review: De Wolf

In ‘De Wolf’ (Lommel, Belgium) can you drink a speculaas frappuccino and eat a speculaas cheesecake. The cold drink is so delicious and in combination with the cheesecake, it’s an explosion of flavour in your mouth. The place is nicely decorated and it’s very cosy to sit with all your friends! 

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Review: McDonald’s

We all went to the McDonald’s to eat a McFlurry with speculaas. It was so delicious and when we go back to the McDonald’s, we want to eat a McFlurry with extra speculaas. We’re so in love with this dessert!!! ;)

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Review: Etenswaard

We all went to Etenswaard in Valkenswaard (the Netherlands). It’s a world kitchen which means that you can eat food from all over the world. There is a dessert buffet with a chocolatfontaine, ice cream, fruit and so on. Sadly enough there isn’t something with speculaas, but overall, it’s a very good restaurant. 

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Choculoosmousse

For 8 persons

- 200 g dark chocolate

- 200 g Lotus speculaaspaste

- 5 eggs

- 2 dl whipped cream

First, you melt the chocolate and speculaas paste together in the microwave or in a bain-marie. Leave to rest for a while before stirring the two together.

Then, split the eggs and beat the egg whites stiff. Keep separate. Whip the whipped cream and keep separate.

Add the egg yolks one by one to the chocolate speculaas mixture and mix thoroughly after each addition.

After that, you carefully spoon the egg white foam under the batter and then fold the whipped cream under it.

Spoon the chocolate-speculaas mousse into 8 glasses and put in the fridge to set.

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Links you have to check out!

https://www.lotusbakeries.be/nl/recepten

https://www.themuse.com/advice/25-food-bloggers-we-love-and-their-25-best-recipes

https://koken.vtm.be/recepten/specials/desserts?referrer=https://www.google.com/

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cupcake with speculaas and coffee filling

ingredients for 6 cupcakes:

For the cupcakes

- 160 g butter, at room temperature

- 60 g sugar

- 1 egg, at room temperature

- 60 g self-rising flower

- 1 tbsp milk

For the filling and the cream:

- 40 Lotus speculaas

- 1 cup of hot coffee

- 100 g margarine

- 100 g powdered sugar

First you are going to make the cupcakes.

Preheat the oven to 180°C.Beat 60 g butter and the sugar with a mixer at medium speed to a smooth mass. Add the eggs and mix the batter well. Gradually add the flour and keep mixing, so that the flour is absorbed well. Finally add the milk and mix well for another 1 minute with the mixer at medium speed until a light batter is formed. Line a baking tin for cupcakes with 6 paper moulds. Fill these two thirds with the batter using a spoon or piping bag. Bake the cupcakes in the oven for 20 minutes. Let the cupcakes cool down completely afterwards. Make a hole in the middle of each cupcake with an apple drill. Do not go to the bottom, otherwise the filling will run out.

Now you are going to make the filling and the cream. Put the speculaas in a bowl and pour over the hot coffee. Stir well until the cream is creamy; add some coffee if the mixture is too thick. Carefully spoon half of the biscuit cream into the cupcakes. Cut off the top of the removed part of the cupcakes and close the cupcakes with it. Beat the remaining 100 g butter and the margarine lightly. Gradually add the icing sugar and whisk for at least 10 minutes until creamy. Add the rest of the speculaas cream to the butter and mix together on a low setting. Put the speculaas butter cream in a piping bag and sprinkle on the cupcakes. If necessary, finish off with speculaascrumble or crumbled speculaas.

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3 fun facts

1. The name “speculaas” comes from “speculum” wich is Latin for mirror.

2. The cookies were serve on december 5 and 6 to celebrate St. Nicholasday      so they are created in shape of St. Nicholas.

3. Lotus speculaas is the best ;)

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speculaas tiramisu:

what do you need: (4 persons)

- 125 gram speculaas cookies

- 250 gram mascarpone

- 2 yolks

- 1 egg white

- 50 gram sugar

- strong coffee

- 2 soup spoons amaretto

- speculaascrumble

- how do you make it:

First you make strong coffee. Separate the eggs and keep the egg white from one egg separately. Than mix in the blender the two egg yolks, the sugar and the amaretto to an airy batter. This mixture should have a light color. Add the mascarpone and mix until it’s smooth. Beat the egg whites until it’s stiff and fold gently with a wooden spoon the mascarpone cream. Beat the spoon not depend on the rim of the bowl, because if you knock the air out of the beaten egg white. Dip the cookies one at the coffee but not too long, they should still be slightly crunchy. Put them on the bottom of a bowl. Cover the cookies with a layer of mascarpone cream. To this is then again a layer of coffee with soaked cookies, and then again a layer of cream. Repeat one more time. Put the tiramisu 4 hours in the refrigerator to stiffen. Sprinkle before serving a dusting of speculaascrumbles on the tiramisu. 

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About us

Hi there! We are Jade, Kato and Liese, 3 silly, Belgian girls with a sweet taste. The food that we love the most are diffenatly desserts, especially when it’s made with speculaas. :)