Speculoos Cube

Mix the flour, sugar, salt, yeast and water for 2 minutes at slow speed  

Add the butter and mix for 1 minute slow and 8 minutes at medium speed 

Let the dough rest for 20 minutes in the freezer 

Roll the St-Villepré for lamination at 7 mm

Give the dough 1 single and 1 double turn 

Let the dough rest for 20 minutes in the fridge 

Roll the down to 3 mm 

Cut stripes off 26 cm long and 3 cm high 

Roll them up and place in a square mold on a baking plate 

Proof for 90 minutes 

Put a baking paper and baking plate on top 

Bake for 20 minutes at 190°C 

Once cooled down fill with speculoos paste and decorate the top with chocolate fondant sugar and speculoos chunks