Cut circles out of the gingerbread mass with a ring and place it
on a plate. Cover and allow to stiffen in the refrigerator.
Take a piece of Brie de Meaux directly from the fridge and cut
out circles with the same ring.
Decrust the cheese and halve the cylinders, so that they are
almost as thick as the gingerbread cake.
Place a piece of brie on each piece of gingerbread cake. Brush
the top with liquid honey. Finish with a twist from the pepper
mill and toasted pine nuts.
speculaas cake with Brie
Brie de Maux
olive oil
coarsely ground pepper
pine nuts
honey
Crumble the speculaas in a cutter. Mix by hand with salted
butter at room temperature. The result should be a
homogeneous paste. Spread it out on a work surface and
even out the thickness with a rolling pin. The desired
thickness of the dough is about one centimetre.
taste and tradition
the fiery passion
Cut circles out of the gingerbread mass with a
ring and place it on a plate. Cover and allow to
stiffen in the refrigerator.
Take a piece of Brie de Meaux directly from the
fridge and cut out circles with the same ring.
Decrust the cheese and halve the cylinders, so
that they are almost as thick as the gingerbread
cake.
Place a piece of brie on each piece of
gingerbread cake. Brush the top with liquid
honey. Finish with a twist from the pepper mill
and toasted pine nuts.
Crumble the speculaas in a cutter. Mix by hand
with salted butter at room temperature. The
result should be a homogeneous paste. Spread
it out on a work surface and even out the
thickness with a rolling pin. The desired
thickness of the dough is about one centimetre.
speculaas cake
with Brie
Brie de Maux
olive oil
coarsely ground
pepper
pine nuts
honey
taste and tradition
the fiery passion
