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Speculoos pate

mangeur Mar 5, 2012 12:45 PM

DCM suggested here http://chowhound.chow.com/topics/803637 that speculoos pate deserved a thread of its own. I've never tasted it but have it on a shopping list for next visit. From what I've gleaned from earlier comments on Chow, I needn't consider any brand but Lotus. And then there is the smooth vs crunchy debate.

Then after I get it, what are its uses other than tartines? "Faux peanut butter cookies", I suppose but that's similar to the concept of using sables to make sables. (Ground speculoos + Bordier -> uber-speculoos?


Thoughts, please

(I should note that the cookies themselves don't move me. In fact, I have several pawfulls that came off United flights with me.)

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  1. Delucacheesemonger RE: mangeur Mar 5, 2012 12:53 PM

    My problem with Speculoos is it's extraordinarily sweet, thus my treasured jars seem to sit there and not get used, but crunchy far more than smooth.

    1. sunshine842 RE: mangeur Mar 5, 2012 01:14 PM

      but yet at our house it's more like crack in a jar -- when I break down and buy a jar, it's gone within days (everyone seems to swipe a spoonful every time they walk through the kitchen).

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        LaPerlaMia RE: mangeur Apr 5, 2012 10:41 AM

        i was just going to suggest that you use it to frost cupcakes. And then I looked down the page and saw the next thread titled "Paris - Speculoos spread and cupcakes". LOL.

        And yes, only Lotus brand.

        PS, if you have a bunch of them that you won't eat, make them into a pie crust. They are very good substitute for graham crackers. Just be careful to reduce the amount of sugar in your filling as this base is sweeter than a graham cracker base.

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