Millefeuille with Speculoos Cream and Pine Nuts

Millefeuille with Speculoos Cream and Pine Nuts

Here we have a very traditional French dessert which is the basis of many similar treats.

The Speculoos paste is made a few hours before assembling the dessert.

To get the required and unusual flavour of the Speculoos paste, you must have the right biscuits. These are a caramelised sweet biscuit which have a distinct cinnamon flavour. This is called a Biscoff biscuit and the Brand is Lotus, found in most supermarkets.

Ingredients

Ingredients

  • 2 sheets of puff pastry
  • Pine nuts
  • 200 mls whipping cream
  • 2 tblsp icing sugar

Speculoos Paste:

  • 125 gr Biscoff biscuits
  • 100 gr evaporated milk
  • 25 gr brown sugar
  • ½ tsp ground cinnamon
  • 1 tblsp lemon juice
  • 10 gr softened butter
Millefeuille with Speculoos Cream and Pine Nuts
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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