Biscoff

speculoos cookies (about 170 g) • melted butter (about 75 g) • strawberry jam (about 350 g) • heavy cream (about 60 ml, at least 33% fat) • mascarpone cheese (about 250 g) • Philadelphia cream cheese (about 300 g) • Vanilla powder • small package ladyfinger cookies • Milk • speculoos cookie butter (about 170 g) • Strawberries • Crushed speculoos cookies

graham crackers or speculoos cookies • heavy whipping cream (1000 ml) • sugar (125 ml) • milk (65 ml) • instant espresso powder (divided) • unsweetened cocoa powder • vanilla extract

all-purpose flour (200 g) • plain Greek yogurt or fromage blanc (about 200 g) • egg • sugar (60 g) • baking powder (5 g) • speculoos cookies (about 175 g) • plain Greek yogurt or fromage blanc (500 g) • cream cheese, such as Philadelphia (300 g) • gelatin • heavy cream (300 g) • Decorative elements

eggs • flour (about 120 grams) • plus 1 tablespoon sugar (about 90 grams) • speculoos cookies (about 200 grams) • unsweetened evaporated milk (about 200 ml) • heavy cream (about 200 grams) • whipped cream stabilizer

Pear Mousse: • fresh or canned pears (about 300 grams) • granulated sugar (about 100 grams) • heavy cream (about 300 ml) • gelatin • vanilla bean seeds • Speculoos Crunch: • speculoos cookies (about 150 grams) • melted butter (about 50 grams) • homemade praline (about 100 grams)

For the crust: • speculoos cookies • unsalted butter (about 100 grams) • For the cream: • raspberries (about 300 grams) • powdered gelatin (about 6 grams) • cold heavy cream (200 ml) • granulated sugar (about 80 grams) • powdered sugar • For the glaze: • strawberries (about 130 grams) • granulated sugar (about 90 grams) •

dark chocolate (300 g) • heavy cream (200 ml) • unsalted butter (40 g) • speculoos cookies

speculoos cookies (about 250 grams) • milk (about 125 grams) • white chocolate (about 200 grams)

pie crust • apples • speculoos spread (about 100 grams) • all-purpose flour (about 150 grams) • sugar (about 50 grams) • unsalted butter (about 100 grams)

gelatin • granulated sugar (100 grams) • water (30 grams) • heavy cream (250 grams) • salted butter (20 grams) • sea salt • mascarpone (100 grams) • unsalted butter (90 grams) • light brown sugar (50 grams) • apples, chopped (about 600 grams) • speculoos cookies (about 120 grams)

butter (about 45 grams) • speculoos cookies (about 125 grams) • heavy cream (about 380 ml) • cream cheese (about 300 grams) • mascarpone (about 250 grams) • powdered sugar (about 80 grams) • vanilla extract • heavy cream (about 100 ml) • powdered sugar (about 80 grams) • powdered sugar • vanilla extract • Speculoos spread

speculoos cookies (about 180 grams) • butter (about 80 grams) plus 1 pat (for cooking) • dulce de leche • apples • heavy cream (about 200 ml) • mascarpone cheese (about 100 grams) • Unsweetened cocoa powder

oat, almond, or soy milk (about 250 ml) • oat, almond, or soy cream (about 15 grams) • cornstarch or tapioca starch (about 15 grams) • unsweetened cocoa powder (about 10 grams) • coconut milk powder (about 8 grams; make sure it's dehydrated coconut milk, not shredded coconut) • 70% dark baking chocolate, chopped (about 35 grams) • crumbled speculoos cookie (dairy-free and/or gluten-free) • To taste: shaved 70% dark baking chocolate • To taste: shaved vegan white chocolate

For the shells: • powdered sugar (205 grams) • almond flour (125 grams) • large egg whites (about 100 grams) • granulated sugar (65 grams) • red powdered food coloring • white chocolate (100 grams) • edible gold sprinkles • For the filling: • chocolate or hazelnut spread (200 grams) • or 3/4 cup speculoos cookie butter (200 grams)

white chocolate • dark chocolate • milk chocolate • Praline • Speculoos cookies • Edible pearls • Edible stars