Recipe for Speculoos and Spice Logs

Gingerbread Biscuit
Melt the butter and honey together. Mix the eggs and cane sugar. Add the almond flour, regular flour, and spices. Whip the egg whites with sugar and fold them into the first mixture. Preheat your oven to 200°C. Spread the batter on a baking sheet lined with parchment paper or on a flat silicone mold. Bake for 10 minutes. Remove the biscuit from the mold and let it cool. Then cut into 12 strips of 11.5 cm x 3.5 cm. Set aside.

Speculoos Crumble
Mix the softened butter with the speculoos spread. Add the sugar, then the flour and the crushed speculoos cookies. Crumble by hand and spread the dough on a baking sheet lined with parchment paper or on a flat baking mat. Chill for 20 minutes, then bake for 15 minutes at 180°C.
Speculoos Mousse
Rehydrate the gelatin in very cold water for 10 minutes. In a saucepan, pour in the milk, speculoos spread, and half of the sugar. Whisk the egg yolks with the remaining sugar and pour everything into the saucepan. Cook until thickened and transfer back to a large mixing bowl. Add the drained gelatin and mix to dissolve. Cool over a cold water bath. Whip the liquid cream into whipped cream, then fold it into the mixture.

Assembly: Place your molds on a perforated tray or a platter. Pour the mousse into a piping bag (I used a spoon) and fill the molds two-thirds full. Distribute half of the crumble on top and fill with the mousse. Place a gingerbread cookie on each of the molds and freeze for 4 hours or longer. Unmold the logs onto a plate and decorate with the remaining crumble. Dust with cinnamon.

To finish