The speculoos log: an astonishing recipe of flavors
Speculoos, this biscuit from Flanders, goes very well as a Christmas log. Régnier Sucré & Salé has developed a recipe for a meringue-based log garnished with a delicious speculoos cream, a surprising recipe for end-of-year meals.
Speculoos
References
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Preparation tips
Before consumption, let it defrost for 2 hours in the refrigerator between 0 and 4°C. Store in the freezer at -18°C until the date indicated on the packaging. NEVER REFREEZE A THAWED PRODUCT.
Technical information
Made in France
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