Have a Holly, Jolly Christmas this year!
What are Spekulatius?
Spekulatius is a flat shaped pastry made from seasoned shortcrust pastry in the form of figurative representations. The origin of the pastry is believed to be in Belgium and the Netherlands, but other regions such as the Lower Rhine or Westphalia raise some claims. In Dutch it is referred to as speculaas, in French as spéculoos. While the Spekulatius is a typical and popular Christmas biscuit in German-speaking countries, available in early autumn – it is traditionally served on St. Nicholas Day at December 6th in the Netherlands and Belgium, but also offered all year round, for example in Indonesia formerly the Dutch East Indies .
What does it means?
The origin of the name Spekulatius has not been clarified with certainty. However, they owes its name to St. Nicholas , whose Latin epithet is speculator and means something like “the one looking around, the guardian“. Another derivation recognizes the Latin word speculum “mirror image” in the name and relates this to the models , which are traditionally often designed in such a way that small figures are depicted. The folklorist Gabi Grimm Piecha said: “The term probably derives from speculator from translated overseer – what the Latin name for Bishop corresponds “and is an epithet of St. Nicholas in the Netherlands . “The pastries used to be given to children on St. Nicholas Day because they were very special because of the expensive spices (cardamom, clove, cinnamon) that were contained in the speculoos”.
Why Spekulatius Truffles then?
My version is incredibly easy, festive and of course delicious! Spekulatius Truffles! You need only 4 ingredients and only in a few minutes you have the best Christmas treats! Because these Holly days is better to spend them more with family & friends and less at the kitchen, my recipe is exactly what you need! These truffles is the ultimate snack for Santa Claus as well! Ready?
Quick & easy recipe for delicious truffles with white chocolate and spekulatius spices!
Eleni Komnos | Foodenyo
For the filling:
- 130g heavy cream
- 20 ml agave or maple syrup
- 250g white chocolate
- 50g Spekulatius biscuits
- 100g confectioners’ sugar
- 100g cocoa powder
- Warm up the cream with the syrup in the saucepan.
- In the meantime, grind the spekulatius in a mixer and set aside.
- Melt the chocolate over a Bain-marie or microwave and when its melted, pour the cream mixture over the couverture and mix in the ground spekulatius. Cover with palstic wrap and refrigerate the mixture at least 12 hours until overnight.
- Remove from the fridge and with the help of a small spoon, make small balls, approximatelly 20g each and cover half of them with icing sugar and the other half with cocoa powder.
- Keep them in the fridge over 7 days. Enjoy!
Don’t forget to tag us #foodenyo on Instagram, if you remake this one! We’d love to see your recreations!