Bring milk and cream and spices to a boil. In a separate bowl, mix sugar, corn starch and yolks. Add the cream and milk onto the yolks mixture and stir. Cook to boiling point at medium heat, stirring constantly with a whisk. Remove from the heat, let it cool at 70°C and add the butter. Mix until combined. Let it cool and use.
Using a round cutter, cut the sponge at the right size to fit inside the chocolate shell and place it at the bottom. Pipe the spiced pastry cream on top and flatten using a spatula. Leave to set in the fridge for 30 minutes. On a baking sheet, glaze the caramel creamy with the white chocolate glazing and then place it on top of the chocolate shell. Decorate.