Speculoos cookies are similar to gingersnaps but the spice here being cinnamon. These are a great alternative to the traditional spice or gingerbread cookie because they are more mild and they don’t have that strong molasses flavor.
Bouchon Bakery: Caramel Apples
Caramel apples always brings me back to my childhood and celebrating Halloween – bobbing for apples, dipping them in caramel, then the puzzle of how to expand my jaw to bite into them. I never actually liked eating them though because there was too much apple in proportion to caramel. I decided for this recipe I’d make miniature caramel apples! I loved how they turned out.
Bouchon Bakery: Witch Hats
These Halloween treats are decadent versions of s’mores with a Speculoos cookie brim (delicious on it’s own), piped homemade marshmallow for the point and a chocolate covering to give them a wicked look.
Bouchon Bakery: Savarins
Assembling mini savarins with whipped cream and diced mango
I first discovered savarins in pastry school and fell in love with them. While their pastry counterparts, baba au rhums, have rum and raisins, I prefer the citrus notes of savarin and the garnishes of fresh fruit and whip cream. For the Bouchon Bakery recipe the interpretation is tropical with a passionfruit soaking syrup and mango, papaya and banana accompaniments.