Speculaas Shop in Antwerp City Centre

 This was a group effort Mickey wrote the story, Niki took the Speculaas Shop photos and Mary made the Speculaas Cookies - stick to it – the recipe IS at the end.  

In Belgium we have Sint Nikolaas and the Feast of Sinterklaas which starts today, December 6th. Here is an excerpt From The Story of Sinterklaas:  

All Dutch children know that Sinterklaas (the name is a corruption of ”Sint Nikolaas”) lives in Spain. Exactly why he does remains a mystery, but that is what all the old songs and nursery rhymes say. Whatever the case may be, in Spain he spends most of the year recording the behaviour of all children in a big red book, while his helper Black Peter stocks up on presents for next December 5th. In the first weeks of November, Sinterklaas gets on his white horse, Peter (“Piet”) swings a huge sack full of gifts over his shoulder, and the three of them board a steamship headed for the Netherlands.  

Speculaas Shop Window

Around mid-November they arrive in a harbour town – a different one every year – where they are formally greeted by the Mayor and a delegation of citizens. Their parade through town is watched live on television by the whole country and marks the beginning of the “Sinterklaas season”. The old bishop and his helpmate are suddenly everywhere at once. At night they ride across Holland’s’ rooftops and Sinterklaas listens through the chimneys to check on the children’s behaviour. Piet jumps down the chimney flues and makes sure that the carrot or hay the children have left for the horse in their shoes by the fireplace is exchanged for a small gift or some candy.  

Speculaas cookie close up to read their names and see those prices in Euros.

During the day, Sinterklaas and Piet are even busier, visiting schools, hospitals, department stores, restaurants, offices and many private homes. Piet rings door bells, scatters sweets through the slightly opened doors and leaves basketfuls of presents by the front door. How do they manage to be all over the Netherlands at once? This is thanks to the so-called “hulp-Sinterklazen”, or Sinterklaas helpers, who dress up like the bishop and Black Peter and help them perform their duties. Children who become wise to these simultaneous “Sint-sightings” are told that since Sinterklaas cannot indeed be in two places at once, he gets a little help from his uncanonized friends. 

Homemade Speculaas

So, we see some similarities and differences between our Santa and Sint Nikolaas. Santa rides in a sleigh pulled by reindeer, Sint Nikolaas rides in a boat and then he rides a mighty white steed. Both keep track of naughty kids and good kids. Santa lives at the north pole, Sint Nikolaas lives in Spain (where else would he live?) Santa has elves, Sint Nikolaas appears to have a slave. How lovely, holiday traditions promoting racism. That’s what Christmas is all about! People here swear the helper is not a slave, he is black from going down the chimney. The good folks at wikipedia disagree. : http://en.wikipedia.org/wiki/Zwarte_Piet 

Happy Sinterklaas, the season of clemetines, speculaas, chocolate, gluhwein and lighthearted racist iconography. 

Wooden Speculaas Molds Patty bought in Belgium circa 1970

Speculaas  

this recipe may seem to have a lot of flour – and it does in order to keep it from sticking to the wood cookie mold.  You CAN add less flour without harming the outcome.  If you don’t have a mold you can also roll these out and cut them in rectangles.  One more note – these made four of the cookie molds – 17″ in length! - you may want to start with a half recipe.  

In mixer cream together  

     1 Cup Butter  

     3 Cups DARK Brown Sugar – no exceptions!<p   

     2 Eggs 

     3 Tbsp Cinnamon 

     1 Tbsp Ginger  

     1 1/2 tsp Cloves  

     1 tsp Baking Powder 

     1 tsp Salt 

Slowly add in  

     2 Cups Four  

Remove from mixer – pour dough on counter and BY HAND knead in one cup AT A TIME until it becomes nice and brown and pliable: 

      4 MORE Cups Flour 

Roll out onto floured surface and cut rectangular or with cookie cutters. 

Bake at 375 until good and done – CRISPY IS KEY! Time varies to size of cut-out start at 8 minutes and go from there. 

Rolling dough onto mold

Trimming the cookie before baking.

Nu Sint en Piet zich stilaan opmaken voor een nachtelijke tocht over Vlaanderens daken, haalde ik een oud familierecept voor speculoos uit de schuif. Alleen hadden de exemplaren van ons mama vroeger niet de vorm van een blitse Porsche of een stoere stoomlocomotief. Omdat tijden veranderen.

Ingrediënten

250 g zachte boter op kamertemperatuur

500 g donkerbruine suiker (kandijcassonade)

750 g patisseriebloem

2 eieren (medium)

1 afgestreken eetlepel kaneelpoeder

1 afgestreken koffielepel maagzout (natriumbicarbonaat voor voeding)

Bereiding

Meng de suiker en de boter in de keukenrobot (tot alle boter door de suiker opgenomen is) . Voeg de eieren, het kaneelpoeder en het natriumcarbonaat toe en meng de hele zwik nogmaals. Voeg beetje bij beetje de bloem toe en kneed het deeg tot een homogene massa (met de handen!).

Laat het deeg (afgedekt) 1 nacht op een koele plaats rusten.

Rol de deeg uit tot een dikte van 1 centimeter, liefst op een stenen werkvlak (zodat je het niet met extra bloem hoeft te bestrooiien). Maak figuurtjes uit het deeg via uitsteekvormpjes. Leg ze op een met bakpapier beklede bakplaat en steek die in een voorverwarmde oven.

Laat de figuurtje een kwartier koken op 170° Celsius.

Opmerking: De hoeveelheid is voor 3 bakplaten. Afhankelijk van het type oven, kan je de platen best afzonderlijk bakken.

Als chocoladefanaten zijn we altijd te vinden voor de laatste nieuwigheden op dat vlak. Aangezien ook speculoos ons altijd kan bekoren, waren we dan ook bij de eerste kopers van Côte d’Or’s nieuwste smaakvariant: melkchocolade met het krokante van speculoos. Ondertussen hebben we al verschillende pakken speculooschocolade naar binnen gesmikkeld. Hoog tijd dus voor een bespreking.

De laatste tijd is speculoos echt wel booming: denken we maar aan de verschillende speculoospasta’s (nu ook crunchy!) die een echte hit zijn geworden op de ontbijttafel. Ook speculoosijs hoort in dit rijtje thuis. De reden van de revival van speculoossmaken zou te maken hebben met de herinneringen aan de kindertijd die vele mensen zouden hebben bij het proeven van speculoos. De consument vindt de authentieke smaak van speculoos dan ook best te pruimen. Ook Côte d’Or heeft dit segment ontdekt en stopt het in zijn nieuwste chocoladevariant. Echt revolutionair is het niet echt, want Galak introduceerde de combinatie chocolade (in dit geval witte) met speculoos vorig jaar al.

Deze nieuwigheid is bij velen niet onopgemerkt voorbij gegaan. Het product bestaat voor 12% uit speculoos en dat proef je: het smaakt nogal karamelachtig, met heel wat kruidige toetsen van kaneel, kruidnagel, nootmuskaat, gember en… chocolade natuurlijk. Een hartige combinatie en een schot in de roos als je het mij vraagt!

Voor 180 gram puur genot betaal je €2,39.

Moglie: lo vuoi un biscotto?
Marito: ma è industriale o l’hai fatto tu?
Moglie: è industriale
Marito: allora si, dov’è?

Ecco… ma ti pare a te che una si deve sentir dire ste cose?
Che poi io biscotti non ne faccio mai: tanto lavoro e finiscono in un attimo!
Secondo me è una vendetta perchè stasera c’è la pasta e ceci, che a lui gli piace solo quella del bar… la vorrei proprio assaggiare io sta pasta e ceci del bar dell’eur!
Ma dì meno cazzate!
Fortuna che scherza, sennò ci si potrebbe restare davvero male… scherzavi no???

PS: i biscotti erano quelli della foto, proprio quelli, gli speculoos, cioè quelli che a natale proverò a fare… con la ricetta del cavoletto! OHHH YEAHHHH

Yes, it is that time of the year again where, if you enter a German supermarket, you are bombarded with Christmas specialities. In Germany you can find Pfeffernüsse, Dominosteine, Lebkuchen, and Spekulatius everywhere you go. Usually I refuse to buy these items before December, but I’ve started to make an exception. So from time to time, starting in October, I grab a 600 g (1 1/2 lb!) bag of my favourite Spekulatius brand, which happen to be vegan. Or I make my own version. (Read all about these cookies and my family’s addiction to them here.)

Yes, I know, I should already start calling my blog speculoos is my motor, since I ramble about speculoos and speculoos spread all the time. And today is no exception, because the possibilities are endless. And making anything speculoos related is in fact a science (which makes it more fun, I guess?). These flavourful cookies do not only have different names in different countries (spéculoos in France, speculaas in the Netherlands, speculoos in Belgium, and Spekulatius in Germany). The spice blend, which is a main ingredient in these cookies, is always made differently. I wrote about this in my post about homemade Spekulatius cookies and Bonnie from the wonderful blog Eating with the Rabbits had some  similar thoughts. I bet, if every family would make their own speculoos, there would be a different spice blend version in every family. The spices used are not always the same. Cinnamon, cloves, and cardamom seem to be a “must”, but you can also add spices like anise, ginger, nutmeg, and even pepper. If you compare my recipe with Bonnie’s you can already see a difference. (She uses pepper, I don’t)  As a base for my new spice blend, I used my old recipe but tweaked it again. I could have used an old bag of Spekulatius spice as a base, but it had one ingredients listed which I didn’t have on hand:

Ingredients: cinnamon, anise, coriander, cloves, cardamom, wheat flour.

Instead of using anise, I made my own version from cinnamon, cloves, cardamom, ginger, coriander, and nutmeg and it came out very similar although a bit stronger because I didn’t use the flour.

For the speculoos/Spekulatius spice blend combine:

1 T ground cinnamon
1/2 t ground cloves
1/4 t ground cardamom
1/8 t ground coriander
1/8 t ground ginger
5-6 scrapes nutmeg

Now that you have your basic speculoos blend, you can use it to make cookies, or granola as Bonnie suggests. And you can make waffles for your Sunday morning breakfast. If you happen to have a box of speculoos cookies, make Celine’s speculoos waffles. Or start from scratch with your new spice blend and start here:

Speculoos Waffles (makes four waffles)

1 1/4 cups soy milk, divided*
2 T ground flax seeds
1 1/2 cups flour
1 T speculoos spice blend (see above)
1/8 t minced orange peel
3 T ground almonds
1 t baking powder
1/4 t salt
6 T agave syrup (+ 2 T sugar for a sweeter version)
1 T vegetable oil
additional oil for waffle iron.

*Maybe you will need more. My waffle iron works best with a very thick batter. I know that most other waffle irons prefer a thinner batter. If you think your batter is too thick, add more milk or water.

Preheat waffle iron and grease it.
In a small bowl whisk together flax seeds and 1/4 cup soy milk. Set aside. In a large bowl, stir together flour, speculoos spice blend, orange peel, almonds, baking powder and salt. Add remaining cup of soy milk, agave, additional sugar, and vegetable oil. Whisk well until no lumps remain. Add flax mixture and more soy milk if necessary. Pour batter into waffle iron and bake according to manufacturer’s instructions.

We served this waffle with Spanish caramelo líquido (toffee syrup), ground almonds, and speculoos spice sugar (spice blend mixed with sugar). Very delicious!

No dear reader, I’m not proposing to take us all into the seedier parts of the blogosphere, but to consider those token biscuits which sometimes appear when partaking a brew at various catering establishments or hairdressers.

I have had the opportunity for close inspection of these offerings on no less than three occasions in the past week

Firstly to my hairdressers. There’s an entire drinks menu to peruse whilst awaiting Marissa and for some reason I forego the wine – it is 9am after all and I do want to ensure I’m in a fit state to inspect the finished result in the proffered mirror at the end – and select my usual ‘white without’ coffee.

This brings us to the first biscuit of the week. A slim, caramelly-cinnamon sort of flavoured biscuit of the Lotus variety I’m always at a loss when these are proffered: the first floor of a 1960s built establishment over Superdrug doesn’t readily conjure up the cosy brown café culture of Belgium. Perhaps if they managed to procure some of the original, splendidly named Speculoos biscuits we sampled in Bruges earlier this year – especially if it was one of these – I might feel differently?

Then there’s my local farm shop. We live less than a mile away and went to try their café for the first time this week. It’s been open for at least a year, but you know how it is, those attractions close to home are usually those least visited, if at all.

And so to our repast. Not only did our gorgeously sticky piece of organic ginger cake arrive, the accompanying saucers sported a shortbread biscuit of the kind usually found in a Wetherspoons pub. You know the sort of thing – tiny, round and anaemic – guaranteed to induce an instant craving for an entire packet of chunky shortbread fingers after consumption. Luckily these are conveniently to be found in the home baked goods area of the shop on the way out.

Finally, on to a GNO rendezvous with my friends in Bristol at our favourite Italian restaurant. The evening is marked by much wine, laughter and pasta, plus large cappuccinos to round off the meal. We find they’re not accompanied by your ordinary common or garden biscuits, oh no. Instead their cheeky continental biscotti cousin – like these – makes an appearance. Sugared, thin, stuffed with hazelnuts and impossible to consume without dunking. Try them dry at your peril: they’re guaranteed to break at least a couple of teeth if you do.

As an avid and enthusiastic biscuit consumer, I’m not sure whether to be insulted when these tokens are proffered at the side of my coffee, or to just simply treat them as an ‘appetiser’ to my ‘main course’ later on. What do you think? Have you enjoyed any of these mini-biscuits on your travels or travails, or did you head for the nearest biscuit isle at your local supermarket to find something more substantial instead?

Michelle Chapman

Last year people over at the PPK were crazy about the Dutch/Belgian cookie spread speculoos paste. I had the chance to try it when a very nice fellow PPKer brought a jar to our Berlin meetup. Since we can get the cookies but not the spread here in most parts of Germany, I tried to come up with my own. (I just lied. Anyone who lives in Germany can order it here. But I am too lazy to order it online as I can get those cookies almost everywhere.)  It tasted like the real thing but it didn’t really look like it. Last weekend I made another batch and I think I found the perfect recipe. It is absolutley amazing! It tastes exactly like speculoos cookies and is so creamy. It is hard to stop eating this amazing stuff.

Homemade Speculoos Spread

150 g speculoos*
1 T vanilla sugar (or regular sugar + 1/2 t vanilla extract)
50 g (1/4 cup) coconut fat**
1/2 t cinnamon
1 t canola oil

*These cookies are sold as “speculoos” or “caramel cookies”. In the USA they are are sold by “Biscoff“. If you can’t find these cookies, start experimenting with spice cookies, gingersnaps, snickerdoodles, or maybe even oreos? Invent your own personal cookie spread.
** I made this spread using metric measurements. 50 g is a little bit less than 1/4 cup. If you think that your spread gets too oily/runny, try using meal from one or two additional cookies.

Grind the cookies into a fine meal, using your food processor.

Melt the coconut fat and let cool down until luke warm. Mix speculoos meal with the remaining ingredients (except canola oil)  and transfer to a bowl. Stir in fat and oil. Mix until well combined. That’s it.

This spread will harden when stored in the fridge. You should take it out at least 30 minutes before serving. If you don’t want this, try to experiment with the oils: use less coconut fat and more canola oil.

Het dwaalt al een tijd in me hoofd.Het is de nieuwe rage in hollywood.En als je de titel leest dan begrijp je dat ik(Cesar) heb over het fenomeen ‘op blote voeten lopen’.Celebs doen het,het schijnt goed te zijn voor het vorderen van de bloedsomloop en het helpt tegen geurtjes.Klinkt niet zeau verkeerd zou je denken.En ik ga de aankomende week(?!) Kijken hoe het leven op blote voeten is.En dit valt elke dag te volgen op razord. Lees snel verder voor dag 1 !

Dag 1 : Vandaag werd ik wakker (helllyeah).En uit automatisme deed ik meteen kleding aan.Shirt broek sokken.. huh? sokken ? fuck! Dat kan niet.Dus sokken weer uitgedaan.Bril op en hop hop hop tanden poetsen.De grond onder me voelde koud onder me voeten en ik wist dat ik dit de komende week constant zou voelen.Na het poetsen van me tanden ging ik naar beneden voor mijn dagelijkse boterham met speculoos.Sinds kort ben ik er aan verslaafd en het is fucked-up lekker !Maar ik dwaal af.Het is vakantie dus de tv ging al gouw aan voor mijn dagelijkse portie Jan de Hoop.En toen jan uiteindelijk stil was.Bedacht ik me dat ik de dag niet op deze manier kon doorbrengen.Wat zou ik op een normale dag wél doen ?

Ah ! skateboarden.Dus ik pakte me deck en reed naar buiten.Ik had nog nooit zoveel grip op me deck gehad.Alsof je voeten in een bak houtlijm waren gedompeld voordat je op je skateboard stapte.Ik stapte af om een goede spot te zoeken voor me en besloot dat ik de stair bij het dichtstbijzijnde bejaarde tehuis maar zou doen.Aangezien de straten niet optimaal waren voor mijn pas gekochte wielen liep ik maar.En sapperdeflap wat zijn steentjes irritant.Kleine achterlijke steentjes plakte aan de onderkant van me voeten, en bij iedere stap begon ik meer respect te krijgen voor de gemiddelde celeb.Ik kijk even naar me voeten en ze waren rood gekleurt met kleine inhamminkjes er plakte hier en daar nog een steentje onder maar een veeg met mijn hand loste veel op.Daar was dan eindelijk de trap.De route had nog nooit zo lang gevoeld.

Ik voelde me bekeken.Als een alto op straat met een hanenkam.Gelukkig zei niemand wat.En ik deed maar als of er niks aan de hand was.Het 5 treden hoge trappetje riep naar me.En als een verliefde man in een willekeurige drama film die zijn geliefde uitzwaait beantwoorde ik de kreet.Terwijl ik aanreed zat ik nog vol zelf vertrouwen.Maar zodra ik de nodige olie maakte.Schuurde de zeikant van mijn voet tegen het griptape (lees : schuurpapier) van me deck op.Wat ervoor zorgde dat ik de hele zeikant van me voet open schuurde.De trap heb ik geland maar de pijn was op zijn lichtst gezegt  ‘pijnlijk’.

Met de bloedspetters nog op me plank besloot ik maar gouw de terug weg naar huis te nemen.Ik werd vanaf elke denkbare hoek aangekeken.Ik voelde me dom en vernederd.En ik was dom en vernederd.Ik liep met een ‘ik-moet-plassen’ hoofd terug over de steentjes.Nog kijkent naar mijn bloeden rechtervoet.Thuis heb ik mijn rechtervoet voorzien van het nodige desinfecterende spul.Ik slaakte een klein ouw kreetje maar wist binnensmonds mezelf voor te houden dat ik een pussy was.Omdat een pleister niet zou helpen besloot ik die dan ook maar niet te gebruiken.Ik had overigens best wel wat geld over gehad voor een degelijke bert en ernie pleister.

Het is nu 10 voor half 5 en ik type me eerste bevindingen uit in het leven van iemand zonder schoenen aan.Me voeten voelen lichtelijk bevroren maar dat mag de pret niet bederven.De respectmeter voor kate moss staat op 98%.Ik mis me schoenen maar dan kan ik deze week misschien beter niet aan denken.

Cesar

Happy fourth! Mine was spent in the most un-American fashion, that is, in Europe. I did smell quite a lot of barbecued meat in the neighborhood today, does that count for anything?

Today, my last day in Belgium, was so…ordinary. Host mama MC has been super busy at work (she’s hoping to change jobs and is thus working extra hours to make a good impression) and she thought I was leaving today and not tomorrow. So she organized meetings and such today, and I didn’t see her for most of the day. My friends are busy spending time with their own families, and my Belgian friends are mostly gone on vacation. It felt like any other day, and then I would remember that I’ll be back in the U.S. tomorrow–so strange.

Anyway, today started with chocolate hazelnut Jocalat oats.

which mens rolled oats cooked in coffee and milk with chopped dates, hazelnuts, and sliced banana. Deliciousness.

I did some last errands and finished the last of the packing. My room is almost completely empty, très bizarre. I took a half hour nap, and, as has been the case for most of the week, I had such bizarre dreams. I came back from a run and host mama MC had my maternal grandma’s head and was being all stressed out and yelling at me (even though she’s been super chill this year). Weird. After my nap I went on a long run, about six miles. I’ve run or walked the same path all year, and it was strange to run it one last time. Despite the heat the run felt very refreshing. This was the feature song of today’s run:

It came up on my shuffle and I thought of the beginning of my year in Belgium. A friend from the U.S. told me about this song a few weeks after arriving in Belgium and I was obsessed with it for at least a week.

When I got back I made stewed green beans the way my mama makes them–cooked with onion, garlic, green beans, canned tomatoes, white wine, veggie broth, tomato paste, and 1/2 cup chickpeas. I topped it off with an egg.

Sarah posted recently about eggs and I like mine over dishes like this with the yolk all over it. Because of this:

I chillaxed at the house and then went to the town square to develop photos for host mama MC’s present and buy speculoos spread for my friend who specially requested it (I sent her some at Christmas) and maybe I bought some for myself.

Love that sh!t. Can’t wait to try it with pretzels (which I couldn’t find in Belgium!). I live for sweet+salty combos.

Today’s fruit orgy was eaten properly in a bowl with vanilla gunk. The gunk is good in Swiss oats, but with fruit I can really taste the artificial flavor and the gum thickner crap they use, which is why I really don’t like Light and Fit esque yogurts usually. But it was good to dip my spoon in the yogurt and then scoop fruit.

I went chez les Granville to say goodbye. They thought I was leaving today and were surprised to see me. I wouldn’t have left the country without saying goodbye! But because they thought I was leaving today, they planned on going to a bbq, but at least I got to say au revoir. The following photos are not of the best caliber–Clemence just woke up from a nap and had her crankyface on:

Maybe we could pretend that she’s crying beause I’m leaving?

Then I tried to tell her faut pas pleurer, don’t cry. Hence the finger to my mouth.

Yeah, we’ll say that. She’s sad that I’m leaving.

I’ll remember Clemence with this face, though:

Such a cutie.

Then host mama MC and I went to her parents’ house to say goodbye. Her parents are adorable, we had the traditional Belgian Sunday lunches there, which included potatoes of some kind, meat of some kind, vegetables, and soup. With bière de la table, or beer with low alcohol content. We ate at noon on the dot. Her mom always made me a veggie burger instead of the meat. Belgians are very proud of their potatoes, luckily I was spared this year as host mama MC was happy to try the new things I cooked for her, like quinoa and brown rice. One time I told her I wasn’t a big fan of potatoes, though I will eat them, but I also try and eat starches with more nutrition. She had no idea what I meant, as she believed that potatoes were very nutritious, even without the peel. Can’t say otherwise to a Belgian.

We had a little family photo session with her parents and her brother.

For some reason host grandpa wanted a picture of me with the unripe blackberries. One of the few times I’ve been in front of so much fruit without sampling.

Dinner may sound a bit strange but try and follow here. Host mama MC hates oats, so I had to use up my supply. I thought savory oatmeal, so I blended in laughing cow light and tomatoes with hot sauce. Then I topped it with 1/4 of an avocado because I had to use it up I thought guacomole flavors, right? With the tomato and all?

The avocado didn’t add much to it now, but it is rather photogenic, isn’t it? the savory oatmeal+sweet potato was delicious, though. Belgians aren’t really familiar with sweet potatoes, luckily I was able to find it at one grocery store near my house. If I didn’t have sweet potatoes this year I would have died been un peu triste. To people not familiar to sweet potatoes it was a bizarre concept to explain (well you can prepare it any way you do with a potato…but you could also use it in pies, muffins, waffles, even ice cream…I can see where the confusion comes from).

Host mama MC and I went out for ice cream afterwards. I had a scoop of violet sorbet, mainly because I was intrigued. It was good at first but the flavor got kind of sickening. The only reason I finished it was because I wanted to get to the cone! Glad I tried it though, definitely more of a European flavor that is hard to find in the U.S. We had a good talk about life and the future and such.

So I have to leave the house in four hours for my flight! I need to get up at 3 am, gag me! My next 24 hours will be packed, for sure, and I’m not sure when I can post again. Tuesday at the latest?

Hope you all had a wonderful fourth and have a great weekend!

A toute à l’heure!

Maya

A faire la veille ! En espérant qu’il n’y aura pas d’orage le lendemain…

Pour 4 mini cheesecakes de 7cm de diamètre :
10 speculoos, 5 galettes bretonnes pur beurre, 30 de beurre, 80g de kiri (4 portions), 80g de ricotta, 80g de mascarpone, 2 œufs très frais, 2 c.s. de sirop d’agave, 4 c.s. de confiture d’orange avec zestes, 1 c.s. d’eau de fleur d’oranger, 1 c.c. de cannelle en poudre, 1 c.c. d’écorce d’orange en poudre, 8 batonnets d’écorce d’orange confite, batonnets de cannelle pour la déco.

Préchauffer le four à 160°C.
Battre les œufs avec le sirop d’agave.
Mélanger séparément les kiri, la ricotta, et le mascarpone. Ajouter 2 c.s. de confiture d’orange, et incorporer le mélange d’œufs et sirop d’agave.  Et la cannelle en poudre et l’écorce d’orange en poudre et l’eau de fleur d’oranger. Et réserver au réfrigérateur.
Casser les speculoos et les galettes bretonnes en petits morceaux et les mixer pour obtenir une poudre grossière. Mélanger avec les doigts avec 30g de beurre à température ambiante. Tasser le mélange au fond de 4 cercles de cuisson de 7cm de diamètre sur une plaque allant au four recouverte de papier sulfurisé (ou dans des petits moules à charnière c’est encore mieux).
Verser l’appareil au fromage par-dessus.
Enfourner pendant 50 minutes.
Sortir du four et laisser refroidir (sans démouler) une bonne demi heure. Recouvrir de film alimentaire et placer au réfrigérateur pendant une nuit.
Démouler. (Petite astuce si vous n’avez pas la chance d’avoir des moules à charnière : poser vos cheesecake pendant 1 minute sur une plaque préalablement chauffée au four et recouverte de papier sulfurisé pour que le gâteau se décolle des cercles, et démouler en appuyant délicatement sur le dessus avec une cuillère.)
Recouvrir d’un centimètre de confiture d’orange. Décorer d’écorce d’orange confite et saupoudrer de cannelle en poudre.

Seventh Step.

Après avoir par hasard croisé dans un rayon de Monop’ tout plein de pots de Speculoos Lotus à tartiner, je n’ai pas pu m’empêcher d’en prendre un ! (D’autant plus que c’est Vegan !). Et puis me voilà chez moi, mon pot de Speculoos à tartiner, et puis comme très souvent j’ai un paquet de gâteaux de la même marque qui trône dans un coin de mon placard.
Me vient alors l’idée de m’inspirer de la recette de la Tarte au Nut’ que j’avais fait a long time ago ! Bah oui maintenant que j’ai mon pot de pâte à tartiner Lotus, mon tout nouveau Blender/Mixeur, et puis de la pâte feuilletée qui traîne dans le frigo, je vais quand même pas me gêner !
Let’s Go !

Speculoos Tart

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The Ingredients (1 pers.) :

• Pâte Feuilletée Bio (≃ 75 gr)
• 2 Speculoos Lotus
• 1 cuillère à café plus ou moins bombée de Speculoos à Tartiner Lotus
• 10 cl de Lait de Soja à la Vanille
• 1 gr d’Agar-Agar
• 1/2 cuillère à café de Fécule de Maïs

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The Tools :

• Un four
• Un blender
• Une casserole
• Un ustensile pour mélanger
• Un moule à tarte (petit diamètre, le mien fait dans les 10 cm de diamètre)

Chronometers :

• Cuisson : 30 minutes
• Preparation : 10 minutes

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The Preparation :

Préchauffer le four à 180 °C.

Prendre la Pâte Feuilletée, la placer das le moule et la piquer. La mettre au four pendant 5 minuts.

Mixer les Speculoos juqu’à ce qu’il soit réduit en poudre, puis les mettre dans la casserole. Ajouter le Lait de Soja Vanille, l’Agar-Agar, la Fécule de Maïs puis mélanger. Faire chauffer le mélange à feu doux, tout en remuant, jusqu’à ce qu’il se soit un peu épaissi.

Tapisser le fond de la tarte avec du Speculoos à Tartiner, puis verser la préparation de la casserole par dessus.

Mettre au four pendant 30 minutes, tout en vérifiant régulièrement que la tarte n’est pas entrain de brûler.

Laisser refroidir avant de déguster.

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Hope you all had a glorious weekend!

I spent this weekend in Mons, a nearby town with an annual blow out festival, Ducasse de Mons, nicknamed Doudou. As you can imagine, the nickname always makes the American exchange students snicker.

Anyway on Saturday, after going to bed at 3:30 trying to figure this wordpress sh!t out, I woke up at noon. I almost never do this. My thoughts immediately turned to breakfast, and I devoured this beauty:

Multi grain oatmeal (about 35 grams) cooked in 1 cup of water on the stove with a 1/3 of a banana. When the oats absorb the liquid, I add splashes of milk and cook longer until I’m satisfied with the consistency. At the end I added cinnamon and a chopped nectarine. If you’re wondering what’s all over that spoon there, why it’s:

The infamous speculoos spread. Think lightly spiced gingerbread cookie in spreadable form. Yes, it really is as good as you’re imagining. Mmm this oatmeal was like peach cobber in a bowl!

I then facebooked a bit, called my parents, and took a nap. I needed the sleep reserves knowing what the night had in store! I wasn’t that hungry, but knew I should have something before taking the train to Mons, so at 5:30 I made a green monster…

…with 2 cups tightly packed spinach, the rest of my breakfast banana frozen, and 1 cup of milk. I watered it down until I liked the consistency, which doesn’t affect the taste. I’m doing a little 30 day glow challenge because I want a summer glow to my face.  And yes I do use a hand blender, because my host mom doesn’t have a blender! When I get home in Maryland I’ll make a green monster as it should be made, but this will do for the time being!

With my green monster I had a piece of whole wheat bread with walnut butter and a chopped medjool date. P.S. date and peanut butter sandwiches are the bomb.

I found this walnut walnoot butter in a grocery store in Amsterdam, hence the Dutch on the label. I think from now on I will always call walnuts walnoots. It’s just really fun to say.

With some strawberries because I can. That green monster with the little spinach bits that don’t get totally chopped in my hand blender is so attractive, right? And yeah, I drink it in that big plastic cylinder and don’t bother with proper drinking glasses, cause I’m classy.

I then met my friends on the train to Mons (I’m going to miss accessible, cheap trains in the U.S.!) and we walked around Mons for a bit before the night festivities.

I’d never been to Mons before, it’s a beautiful town! 

Ducasse is basically about reinacting the game of St. George, called the Lumeçon. It also has to do with the plague and the middle ages, and something about Trinity Sunday, but really, it’s all about the dragon. That big stuffed dragon right there cost 50 euros. I passed.

I said non, merci to the snails. I also said non, merci to the Belgian fries and other street foods, because I brought a veggie burger on whole wheat bread and an apple.

We then hung out in a park, where we drank bottles of 2.50 euro rosé wine. Gotta love Europe, where wine, and not bad wine at that, can be cheaper than juice. I had half a bottle, but over a night, so it didn’t do too much damage (this may be due to the fact that my half finished bottle was thrown into the bushes by an angry, and intoxicated exchange student, but enough about that).

As the sun set, the crowds in the main square (the Grand Place) started to form. It was legit rediculous. We spent most of the night in the park, but ventured out into the Place when we had the courage to face the mobs. There was music pumping everywhere, beer flowing from the taps, and of course (in true Belgian festival fashion) the side streets reeked of…well…piss (Just telling it like it is here).  At one point in the night, a group of guys came over to us in the park, peered into the girls’ faces, and then responded with ouis and nons. We were like wtf? to which they responded, “Sont les niveaux d’amour” (it’s the levels of love). Uh thanks for grading us in our faces, you biatches. Degradation #1.

One of my friend’s host sisters has a studio apartment about 10 minutes from Mons, so my three friends and I crashed there at 4 am. The dragon fight takes place at noon, so we left the apartment at 11 and fought our way through the crowds to the Place.

Seriously, the crowds were out of control. When the dragon started coming through, festival organizers shoved people together to clear the way, shouting “Reculez ou avancez! Reculez ou avancez!” (Move back or go forward!) I never felt more like an animal in my life. Degradation #2. I got shoe marks on my feet. But it was worth it to experience the festival! The dragon has a tail made of horse hair, and you fight to grab a hair. The tail swings over the crowds, and if you do snag a hair, you have a lifetime of bonheur or luck. Unfortunately, it rained in the morning and during the fight.  Typical Belgium. Apparently, even if it rains in the morning, it’s supposed to stop raining during the combat, and it’s never rained during the fight in centuries. It did. Oh well. We couldn’t make it to the dragon combat bit, so we watched a bit on the giant screens. It would have been lame to take a picture of the screen, so here’s a picture from Google for you:

We left right before the end of the battle, because we were starved (packaged chocolate covered dinosaur cookies don’t make the most filling breakfast) and we could only imagine the chaos of the mobs after the fight. We devoured pizzas near the Place, and then took the trains home.

After a long weekend, I couldn’t wait to come home, go on a run, shower, take a nap, and have a snack. My host mom leaves the back door open for me, but for the first time ever, she locked it yesterday. Chouette. She didn’t answer her cell phone, and as it is Father’s Day today, the adorable Belgian family who lives down the street (they’ve kind of adopted me as their American daughter) wasn’t home. I took a nap in the back garden and then sat around listening to my ipod. Nature eventually called, and I met a neighbor down the street who let me use her WC (they say that a lot in Belgium) and we talked about my year here, how Venice is sinking, the new French global warming documentary Home. She was très sympa (very nice). My host mom Marie Christine (or MC in the hood) finally came home from her outdoor excursion with her parents for Father’s Day, and I attacked a plate of whole wheat spaghetti and tomato sauce.

That was a supa long post! Hope you enjoyed it! I’m going to read some blogs now and, despite my better judgement, drink a green monster. Probably drinking a monster so late at night isn’t a good one, but my face needs its greens for the day!

Question: In a not so smart move, when I registered on wordpress, I made my URL mayapamela.wordpress.com Then I realized that I just wanted that to be my username, and not my URL but it was too late. I made a second URL, the American Gourmande one you see here. When I comment on most blogs, my name links to AG, but when I comment on a blogspot blog, it links to the mayapamela URL. Argh! Can I permanently delete the mayapamela URL? Any other suggestions?

A toute à l’heure!

Maya

Voilà un petit dessert assez facile à faire et qui va épater vos invités. Il se décline à l’infini selon les envies du moment. Amaretto ou cognac, ou encore sirop d’orgeat peuvent parfumer tour à tour votre préparation. J’y ai mis de la poudre de lait d’amande mais ce n’est pas toujours évident d’en trouver. Vous pouvez facilement la remplacer par des amandes en poudre. La texture risque cependant d’être un peu plus granuleuse… De même, j’ai testé avec des poires en boîte au naturel et c’était très bon. Dans ce cas, il faut verser le jus lors de la cuisson des poires.

J’ai utilisé des petits spéculoos aux céréales pour donner plus de croquant. Il faut éviter de trop sucrer les poires et la mousse de fromage car les biscuits sont déjà très sucrés ainsi…

Et puis le vrai régal, c’est encore de racler la poêle qui a accueilli les poires pour ne rien perdre du caramel salé qui y est resté attaché…

Faux Tiramisu aux poires sur lit de spéculoos

Ingrédients

• 2 poires

• 4 petits spéculoos

• 100 g de fromage blanc à 0%

• 1 œuf

• 1 cc de beurre allégé pour cuisson

• 1 cc de sucre mascobado (sucre de canne)

• 1 sachet de sucre vanillé

• 1 bouchon de cognac (ou amaretto ou sirop d’orgeat)

• 2 cc de poudre de lait d’amande (ou d’amandes en poudre)

• Fleur de sel

Recette

1. Peler et couper les poires en morceaux.

2. Faire fondre le beurre avec le sucre mascobado et le sel. Y ajouter les poires et laisser confire.

3. Battre le fromage blanc avec le sucre vanillé, la poudre d’amande, l’alcool (ou le sirop) et le jaune d’œuf.

4. Monter le blanc d’œuf en neige et l’ajouter délicatement à la préparation au fromage blanc.

5. Écraser les spéculoos en chapelure grossière.

6. Dans 2 ramequins, verser les spéculoos, puis les poires caramélisées et terminer avec les fromage.

7. Laisser prendre 2h au frigo. Au moment de servir, saupoudrer de poudre de spéculoos s’il vous en reste.

Imprimer la recette de tiramisu aux poires et speculoos

I told you that I was going to come up with something fun, and whoo-boy, did I ever!

The funny thing is I only ordered crème brulee a couple of weeks ago when I was in Normandy because I didn’t like anything else that they had on the dessert menu. If you ask me, crème brulee is like the cheesecake of France; it’s on every menu, everywhere you go, and let’s face it, it’s just not that interesting.

Usually.

But now I’m singing a different tune, and have discovered a whole new way to experience this old school French dessert.

Ta-da!

Now, I know that all of you cannot get this cinnamony, crushed Belgian cookie spread, so I suggest another, equally, if not superior brown spread:

Crazy, isn’t it?

I actually made both, and the creme brulees made with the Speculoos spread seemed to blend a bit better with the egg/cream mixture – the peanut butter crème brulees had a slightly less smooth texture, but a lovely and light peanut buttery taste. Then again, I didn’t heat the peanut butter before adding it to the egg/cream mixture, and will try doing this next time.

Creme Brulee, Cowgirl-Style

INGREDIENTS

3 cups cream
6 tablespoons sugar
6 egg yolks
2 teaspoons vanilla
sugar (for top)
½ cup Speculoos paste (or peanut butter)

WHAT YOU DO

Preheat oven to 300F.

1. Heat the cream and sugar until hot, but not boiling.

2. Beat the egg yolks until light, and pour the hot cream over them gradually. Stir in the vanilla, Speculoos paste, and make sure it’s completely incorporated.

3. Pour mixture through a fine mesh strainer.

4. Divide mixture among 4-6 ramekins (this will vary, depending on the size), place in glass baking dish, and pour water half way up the sides.

5. Bake for 45 mins to one hour, or until a knife inserted in the center comes out clean.

6. Chill for 3-4 hours, at least.

7. Before serving, sprinkle a thin layer of sugar on the top, and torch with a fire gun — and please, don’t aim this at the kids, or the dog, even if she did eat your new scarf when you weren’t looking.

Now, stick a spoon it in. You’re done!

Ne sachant que faire de quatre jaunes d’œuf, voici une recette tout droit sortie de mon imagination. À déguster comme quatre heures après s’être ouvert l’appétit par une longue marche.

Ingrédients pour la Crème pâtissière :
- ½ litre de lait
- 1 gousse vanille
- 4 jaunes d’oeuf
- 120 g de sucre
- 30g de farine
- 1 c. à soupe de maïzena

Ingrédients pour les Coincés
(Sans mauvais jeu de mots)
- 10 grosses fraises
- 1 rondelle d’ananas frais
- 1 pomme
- 1 citron
- 1 grosse mandarine
- 1 dl de crème fraîche
- 4 spéculoos
- 6 petits-beurre

Préparation :
Avec la tranche non coupante de la lame d’un couteau, aplatissez la gousse de vanille. Coupez-la ensuite en deux dans le sens de la longueur et, à l’aide de la pointe du couteau, raclez les grains de vanille. Mettez les grains et les demi-gousses dans le lait que vous faites bouillir.
Pendant ce temps, blanchissez les jaunes d’œufs avec le sucre. Tout en remuant, versez une partie du lait bouillant sur le mélange puis le lait restant et remettez sur le feu.
Dans un petit peu de lait, diluez la farine et la maïzena. Versez dans la préparation et remuez constamment jusqu’à ce que la crème épaississe.
Versez un fond de crème dans chaque verre. Cassez les 4 spéculoos et les 4 petits-beurre en deux et plantez deux moitiés de chaque biscuit dans la crème. Lavez, épongez et coupez 8 fraises, parsemez-en les fonds de crème. Coupez l’ananas en fin morceau et étendez-les sur les fraises. Épluchez et coupez la pomme en morceaux, aspergez de jus de citron et posez-les sur les autres fruits. Enfin, épluchez la mandarine et réalisez des suprêmes que vous étendrez sur les pommes.
Recouvrez d’une couche de crème pâtissière. Coupez les 2 fraises restantes en deux, et posez une moitié dans chaque verre ainsi qu’un quartier de mandarine.
Réservez au frais
Enfin, avant de servir, battez la crème fraîche avec le sucre vanillé et réalisez une fleur pour couronner les verres.

Blanchir des jaunes d’œufs (ou aussi des œufs entiers) : les fouettez avec du sucre jusqu’à ce que le mélange blanchisse et devienne mousseux.
Suprêmes de mandarine : quartiers de mandarine dont on a enlevé la fine peau.

For awhile, it was anything caramel with sea salt – I bought bags of artisanal caramels wherever I could find them, came up with a recipe for fleur de sel pots de crème, poured jars of Crème de Saladou, a salty caramel spread, over ice cream – but now, I’m all about the humble Belgian spice cookie, the little speculoo. (Fun to say out loud, isn’t it? Give it a try. See what I mean?)

Lately, I’ve been saying this a lot, because I detect a trend.

I first noticed this when Xavier brought home a jar of this peanut butter-looking spread from the cheese shop across the street. Oh, I knew of the speculoo, and I liked it well enough, but I didn’t really love love it, since I’d only had the grocery store version (above).

So he opened that jar, and I tried it, and well, let me just say, it’s like smooshed up, cinnamony-spicy goodness that you can spread on toast, dollop onto ice cream, or if you’re like me, just eat it by the heaping spoonful until it’s all gone and then you have to go the store to buy another one.

I hate to gush, but it really is that good.

Then, about a week later, we were just browsing in the Haagen-Daz store in the neighborhood (it’s very French in my arrondisement — we also have a Starbuck’s, a McDonald’s, and an American Apparel store), and I noticed this:

Get out! I said, smacking Xavier on the arm. Speculoos and caramel?! I nearly jumped off the ground in my Uggs. Of course I had to try it.

My only criticism, though, is that they only sell it by the boule, and not by the carton. This makes me sad, and also creates many more trips up and down the street to the Haagen-Daz store than I’d like.

Then, as luck would have it, Xavier was on his way to Brussels (Speculoo Central!) shortly after my speculoo awakening, so I asked him if he wouldn’t mind going by the little bakery that started it all, Dandoy, for some of their cookies. Which he was happy to do.

I ate them all within a couple of days – perfect with coffee for breakfast before my morning hike with Rose – and was happy that I didn’t let them go stale.

These Dandoy cookies are still made the old-fashioned way, with the gingerbready dough (there’s cinnamon, nutmeg, cloves, plus other secret spices) pressed into wooden cookie molds that look like St. Nicholas.

But why let this just be a Christmas cookie, a little something given to well-behaved children on December 6?

For those of us who are good and deserving of a cookie every single day, I say, let’s raise our coffee mugs and crunch on a speculoo! Or two.

Ingrédients :
- 4 oeufs

- six c. à soupe de sucre

- 500g de mascarpone

- 4 c. à soupe d’amaretto

- un paquet de spéculoos

- cacao en poudre (facultatif)

~

Préparation :
Commencez par blanchir les 4 jaunes d’œufs avec le sucre. Incorporez ensuite le mascarpone, puis l’amaretto. Enfin, battez les 4 blancs en neige et incorporez-les délicatement à la préparation.
Tapissez le fond des coupes de morceaux de spéculoos, puis recouvrez d’une couche de crème. Renouvelez l’opération, saupoudrez de cacao et parsemez de spéculoos réduit en très fins morceaux. Réservez au frais.

Pour ajouter une note croquante au tiramisu, on peut parsemer les tiramisus de spéculoos au moment de servir.

Ingrédients :

2 bananes
2 boudins noirs
6 speculoos
épices selon votre choix (Ici : gingembre, ras-el-hanout, poivre, sel, piment et canelle)

Préparation :

Cuire les boudins écrasés à la fourchette dans une poêle, quelques minutes à feu doux. Les répartir dans 4 verres (type Whisky). Saupoudrer des éclats de speculoos écrasés.
Couper les bananes en tranches épaisses. Les faire rissoler dans une poêle avec un peu de matière grasse et les épices.
Répartir les tranches de bananes dans les verres et servir tiède. (Au besoin, réchauffer les verres au micro-ondes avant d’y placer les bananes.)

La Cocotte dans les Étoiles a déménagé… retrouvez dès maintenant tous les articles sur :
http://lacocottedesetoiles.free.fr

Ma première Tatin… elle devait forcément NE pas être à la pomme !
Un sachet de mangues surgelées et un petit paquet de Speculoos, un accord aux parfums hivernaux idéal.

Informations de base
Durée préparation : 15 min
Durée cuisson : 45 min
Durée repos : 0 min
Nombre de parts : pour une tarte de 26 à 30 cm de diamètre
Retrouvez les autres informations (difficulté, style, saison, occasion, diététique, végétarien…) au niveau des catégories et des tags à gauche de l’article.

Ingrédients dans l’ordre d’apparition… libre à vous de nuancer !
[Ingrédient utilisé et sa quantité] ≈ [Variante possible et sa quantité]
Pâte feuilletée : 1
Beurre salé allégé (41% de mg) : 10 g
Mangues surgelées : 1 paquet de 450 g minimum (ne pas hésiter à charger !)
Sucre roux : 50 g
Eau : 2,5 cl
Citron vert : ½
Speculoos : 3

Recette

1. Préparation et cuisson
Préchauffer le four à 180°C.
Chemiser un moule à tarte ou à manquer de papier cuisson sulfurisé.
Dans une grande poêle, faire fondre le beurre salé à feu vif.
Y déposez les mangues surgelées et les faire dorer pendant 5 minutes (elles doivent dorées légèrement).
Dans une petite casserole verser le sucre et l’eau ainsi que quelques gouttes de citron vert.
Faire bouillir à feu vif jusqu’à obtention d’un caramel liquide.
Quant le caramel est prêt, le verser immédiatement dans le fond du moule et bien le répartir en le faisant tourner légèrement.
Parsemer de 2 Speculoos broyés en poudre entre les doigts.
Déposer les mangues (côté plat) sur une planche à découper et les découper en trois ou quatre lamelles.
Disposer-les en rosace sur le fond du moule caramélisé.
Couvrir les mangues avec la pâte (les bords doivent être rentrés à l’intérieur et légèrement sous les mangues).
Piquer la pâte avec une fourchette.
Enfourner pour 40 min (la pâte doit être bien dorée).
En fin de cuisson, poser immédiatement une assiette plate sur le moule et retourner énergiquement le tout (ATTENTION aux projections de caramel !!!).

3. Dressage
Broyer en poudre le dernier Speculoos et en parsemer la tarte.
Servir immédiatement.

Conseils
Cette Tatin peut-être servie nature (ce que je préfère !) ou avec de la crème fraîche légèrement battue ou une quenelle de sorbet ou glace (lait d’amande, vanille, citron vert).

]]> http://quelujo.wordpress.com/2008/12/22/postre-para-navidadhelado-de-haagen-dazs/ Mon, 22 Dec 2008 10:51:23 +0000 Luz Divina Merchán http://quelujo.wordpress.com/2008/12/22/postre-para-navidadhelado-de-haagen-dazs/ http://babelutteetc.wordpress.com/2008/12/11/marquise-au-chocolat-cafe-et-speculoos-creme-anglaise-au-cafe/ Thu, 11 Dec 2008 09:28:17 +0000 babelutte2 http://babelutteetc.wordpress.com/2008/12/11/marquise-au-chocolat-cafe-et-speculoos-creme-anglaise-au-cafe/

Une tuerie totale !!! A faire et refaire, se prépare la veille, n’est pas aussi délicat que ça en à l’air et fait un effet boeuf à table. En plus le mariage chocolat, café et spéculoos, c’est un délice,  et la crème anglaise là-dessus, ouh lalalala…

 Pour 6 personnes (d’après la recette, mais j’ai trouvé les quantités énormes, c’est un dessert à servir avec parcimonie, délicieux mais pas léger léger…)

• 400gr de chocolat noir
• 125gr de beurre mou
• 4 jaunes d’oeufs
• 75gr de sucre glace
• 1/2 de crème liquide froide
• 2 càc d’extrait de café
• 8 speculoos
• 1/2 litre de crème anglaise (à faire soi-même si on a le courage, comme ici)

1. 12 heures à l’avance au moins, faites fondre le chocolat au micro-onde. Ajouter le beurre et 1càc d’extrait de café.
2. Fouetter les jaunes d’oeufs avec 50gr de sucre glace, jusqu’à ce que le mélange blanchisse.
3. Monter la crème fouettée au batteur et ajouter le reste de sucre pour qu’elle soit bien ferme.Mélanger le tout et verser dans un moule (essai dans un moule à petit cake chemisé de film plastique, très bien, essai dans des moules à muffins en silicone, moins bien).
4. Casser les biscuits et les enfoncer dans l’appareil au fur et à mesure, ici en 2 couches. Mettre au réfrigérateur 12h au moins.
5. Démouler (au besoin mettre 1h au congélateur pour bien raffermir la marquise) et couper avec un couteau trempé dans l’eau chaude.Servir frais avec une coupelle dans laquel vous aurez rajouter la 2e càc d’extrait de café.

Un pur délice, très équilibré en saveur, gourmand mais pas trop lourd (j’ai servi juste 2 tranches de plus ou moins 5×6cm) dans chaque assiette. Très très bon !