Ingredients: For 4 persons - 8 unfilled Laquemant biscuits - 4 tablespoons of Sirop de Liège - 1 tablespoon of liquid fresh cream - 1 tablespoon of cocoa powder - 1 tablespoon of powdered sugar.

Mix the cream with the Sirop de Liège to make it less thick.

Put the biscuits in the oven at 100°C just to warm them and make them easier to cut.

Slice the biscuits into two using a thin, sharp knife, spread the Sirop de Liège with the cream inside the biscuits with a stainless steel spatula and close the biscuits up again, press slightly with the palm of the hand to spread the syrup.

Put on a plate and sprinkle with cocoa powder and powdered sugar using a small sieve.

To truly recreate the festive atmosphere of the fair in Liège, the biscuit must be eaten with the hands, so that the fingers get covered with syrup !!!

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