Have you ever tried speculoos cookies? Made with special spices, these crunchy cookies are quite popular in Belgium. They are available in supermarkets, and since I first tasted them, I became a fan.
As such, I’ve been trying to mix them with all kinds of desserts – cheesecakes, cakes, mousses, etc. The results have been a pleasant surprise.
The recipe I bring you today comes from one of those experiments. These speculoos spread brigadeiros blend the rich cinnamon scent of the cookies with the unique texture of a gourmet brigadeiro. A true cross-cultural gem!
The speculoos spread used in the recipe can also be purchased in supermarkets, although it can be hard to find sometimes. As a last resort, it is not hard to make at home using a food processor – here is a recipe suggestion.
Brigadeiros Gourmet Speculoos
Ingredients
- 395 g sweetned condensed milk
- 200 ml heavy cream
- 1 tbsp unsalted butter
- 200 g speculoos cream (store-bought or homemade)
- 100 g speculoos cookies
Instructions
- Place all the ingredients in a large pan and mix with a hand whisker.
- Cook in low heat, always stirring with a spatula, until the mixture thickens. To test if it is ready, run a spatula along the length of the pan – if it separates in two halves creating a line in the middle, it has reached the right consistency and you can turn off the heat.
- Transfer the brigadeiro to a large bowl and cover it with plastic wrap. Let it cool completely, preferably overnight, in the fridge.
- Create the brigadeiro balls by taking about a spoonful of the mixture and rolling them in your hands.
- Coat the brigadeiros with ground down speculoos cookies. Keep them in the fridge.
