Speculoos profiterole wreath | Good Food
Ditch the shop-bought dessert at Christmas for this stunning choux centrepiece. Made with speculoos biscuits, it's topped with luscious salted caramel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 100g plain flour
- 85g unsalted butter
- 3 eggs at room temperature
- 4-5 speculoos biscuits crumbled
- gold sprinkles to decorate (optional)
- 400ml double cream
- 250g speculoos biscuit spread
- ½ tsp ground cinnamon
- 1 tsp mixed spice
- grating of nutmeg
- 130g granulated sugar
- 20g unsalted butter
- 6 tbsp double cream
- 1 tsp vanilla bean paste
- ¼ tsp ground cinnamon
- ¼ tsp mixed spice
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