For the Speculoos Sauce:

Place the milk and Casa Cream in a saucepan and bring to a boil.
Just before boiling, add the Minuta Speculoos and stir until fully homogenized.
Remove from the heat and add the Arabesque Milk 34%.
Mix (using a bain-marie or hand blender) until a smooth and glossy sauce is obtained.
Cover with cling film in contact with the surface, spread into shallow trays, and chill at 4°C.

For the Speculoos Cream:

Place the milk and Minuta Speculoos in the mixer bowl.
Whisk with the wire attachment at high speed for 3 minutes.
Add the liquid Casa Cream.
Continue whisking for 1.5–2 minutes, until a smooth, fluffy, and stable cream is obtained.
Keep refrigerated until use.

For the Choux:

Mix the Jello with the eggs at low speed using the paddle attachment.
Gradually add the hot water.
Mix at medium speed for 5 minutes, until the dough becomes smooth and homogeneous.
Pipe onto baking trays lined with Carlex or non-stick baking paper, using a piping bag fitted with a round nozzle.
Bake at 200°C for 25–30 minutes in a deck oven, releasing the steam during baking.

Profiterole Assembly:

Fill the cooled choux with the Speculoos cream.
Place in a serving dish.
Pour over the chilled Speculoos sauce.
Optional: garnish with Granella Speculoos or drizzles of Arabesque Milk 34%.