![]() Those Biscoff cookies have seduced gourmets since 1932 and are always a beautiful addition on the side of a cup of coffee.įounded in 1932 in Lembeke, Belgium by the Boone brothers, Lotus was dedicated to the production of two specialties: “Original Speculoos” and gingerbread.Īfter the Second World War, Lotus started focusing exclusively on the production of “Original Speculoos”. It is not possible to mention this famous cookie without mentioning the most popular of these cookies, the one made by Lotus, “the original speculoos”, known as Lotus Biscoff in Belgium or Lotus Speculoos in the rest of Europe. It has even been the subject of a superb book by one of my favorite chefs, Philippe Conticini, where I discovered that this biscuit is considered today as a precious ingredient, which goes well with monkfish, foie gras, or endives! Lotus Bakeries This flaky little biscuit has become such a trendy phenomenon that many of the world’s greatest chefs have included it in their speculoos cookie recipes. No matter where it was born, speculoos is a real success story! Also, each pastry chef used his own methods for the other dough ingredients, as well as for cooking and preserving the popular cookies. The first secret was particularly the good ratio of each spice in the spice blend for the small biscuit. Many pastry chefs have developed their own speculoos recipe and have kept it secret. Bakers began experimenting with different spice blends and speculoos proved to be a success.īecause of the exclusive spices, such as cinnamon, nutmeg, pepper, ginger and clove, that were used to make speculoos cookies, it was for a long time the pinnacle of luxury to serve a these biscuits with tea. Later, the Dutch from overseas brought many types of herbs and spices and made them accessible to a wider audience. Pastry chef Antonie Deplée would have filed a patent for the creation of speculoos: “a kind of almond bread known as speculation”.Īnd on the Holland side? Other sources indicate that the speculoos’ spices were already known to the ancient Romans, who found themselves in the Netherlands through crusades in the fifth and sixth centuries. It is said that this little biscuit was born in Hassel, Belgium on January 13, 1870. What is the origin of speculoos?Īnd the paternity of the speculoos? Belgium ? The Netherlands ? Again, there isn’t just one version! Although speculation could also be a presumption of wealth, as speculoos was a cookie for wealthy gourmets. A baker would have originally called the speculoos “speculation” because he doubted that his sales were going to go well. This is one waffle that would go brilliantly with some pecan ice cream, too, and no one will judge if this turns from breakfast into dessert.Yet another explanation that the Dutch name of speculaas comes from the Dutch word speculation meaning “suspicious” or “suspected”. Top them with all kinds of delicious fall flavors, add some chopped pecans, a drizzle of maple syrup, and a dollop of cream whipped with another healthy helping of pumpkin pie spices. Otherwise, you'll end up with a final product that's heavier and denser than a standard waffle (and these are still going to be pretty dense, but tasty). Be sure to whip the egg whites until they're stiff, then incorporate that into your waffle batter. ![]() That's the first part of getting the texture of these right, and the second part is to separate your eggs. Use pumpkin puree instead of pumpkin pie filling, then add a dash of pumpkin pie spice. ![]() It doesn't take much to get all that delicious pumpkin flavor into your waffles, but there is a trick to getting this one to turn out right. Love pumpkin spiced lattes? How about serving your morning coffee alongside some pumpkin spiced waffles?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |