Method

Add the milk and Minuta Speculoos to the mixer bowl.

Whisk at high speed for 3 minutes using the wire to whip, until the mixture is fully homogenized.

Final Application – Syrup-Soaked Phyllo Basket

Allow the phyllo basket to fully absorb the syrup and cool completely.

Using a pastry bag, fill the inside with the Speculoos cream and decorate the surface with Speculoos cookie granella.

Final Application – Syrup-Soaked Saragli

Once the saragli has absorbed the syrup and drained properly, gently open the center.

Using a pastry bag, fill with the Speculoos cream.

Finish by sprinkling with Speculoos cookie granella or crushed Speculoos biscuit.

Notes

1. The cream performs exceptionally well in syrup-soaked pastries.
2. Maintains a stable texture without separating from the syrup.
3. Ideal for phyllo baskets, saragli, kataifi, and traditional syrup-soaked desserts.