Speculoos macaron

Speculoos macaron

Julien Alvarez
Difficulty Icon
Advanced
Recipe Time Icon
1h
5
Videos
The quintessential macarons that the Ladurée House is famous for, with their elegant, melt-in-the-mouth shell and comforting, regressive cream with warm, spicy speculoos cookie notes: the ideal treat for family and friends throughout the festive season.
Speculoos macaron
Completion time
Preparation
1h
Baking
50m
Resting
12h30
Techniques taught
  • Baking a speculoos cookie
  • Making a speculoos cookie
  • Diluting caramel
  • Making a caramel syrup
  • Cooking a cream
  • Flavoring a cream
  • Making a macaron filling
  • Piping with a tip
  • Filling a piping bag
  • Using a piping bag
  • Baking macarons
  • Crusting the macaron shell
  • Piping with a tip
  • Filling a piping bag
  • Using a piping bag
  • Assembling macarons

Discover the first step of this course for free

Step 1 : Speculoos cookie

Julien Alvarez
Julien Alvarez
World Pastry Champion | Executive Pastry Chef - Maison Ladurée
World Pastry Champion | Executive Pastry Chef - Maison Ladurée

Step 2 : Caramel syrup

Step 3 : Speculoos filling

Step 4 : Macaron shells

Step 5 : Assembling and ageing macarons

Julien AlvarezJulien Alvarez

Julien Alvarez

World Pastry Champion | Executive Pastry Chef - Maison Ladurée
Julien Alvarez is a World Pastry Champion and the Executive Chef at Ladurée.

Julien Alvarez has always been immersed in the world of gastronomy: his father was a chef in the South-West of France. However, he initially followed a general school curriculum, and only turned to cooking after graduating from High School. He then set off on an apprenticeship, first tempted by cooking, then persuaded by an excellent Bergerac pastry chef to try his hand at the world of sweets.

After a four-year apprenticeship, he moved to Barcelona and worked for an avant-garde pastry shop. He was then contacted by Angelo Musa and launched the Pâtisserie des Rêves. Following that experience, he worked as an instructor at the Bellouet Conseil school for three years, before being hired as Head Pastry Chef at the Peninsula Hotel in Paris when it first opened. It is there that he was introduced to the hotel and restaurant pastry industries.
Two years later, a career move led him to become Executive Chef at Café Pouchkine but soon after, at the request of Éric Fréchon, he became Pastry Chef at the Bristol in Paris. After four years working at the famous Parisian palace, he returned to the world of boutique pastry-making and he became Ladurée's International Executive Chef, famous all over the world for its macarons.

Julien Alvarez has always had a competitive spirit: a keen sportsman (he studied cycling), he has been interested in competitions since his apprenticeship. In 2011, he won the prestigious World Pastry Cup with the Spanish team.

For VoilaChef, Julien Alvarez introduces us to the secrets of luxury pastry-making and teaches us three recipes, ideal for a gourmet and festive Christmas: citrus tartlets inspired by oriental baklavas, macarons with spicy Speculoos cookie flavors and an intensely flavored vanilla pecan log.

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