40g butter, cut into small cubes
50g plain flour
2 eggs, at room temperature
Red food colouring (we used gel colour for a vibrant result)
Good quality store-bought vanilla ice-cream
100g white chocolate melts
The Creative Kitchen Christmas Sprinkles (you will need the red, green and white 100s and 1000s for this recipe)
Preheat oven to 200ºC (180ºC fan). Line a baking tray with silicon mat or baking paper.
Add butter to a small saucepan with 80ml water. Place over medium heat, stirring constantly for 3-4 mins until the butter has melted. Add red food colouring until you achieve an intense red colour.
Remove from heat, add all of the flour in one go then beat vigorously using a wooden spoon until all the flour is incorporated. Place the saucepan back over a low heat and cook, stirring until the mixture comes away from the sides of the pan and forms a ball (about 2 mins). Remove from heat and set aside for 5 mins to cool.
Crack each egg into separate bowls. Lightly whisk both eggs. Add one of the eggs to the cooled mixture, beat vigorously with a wooden spoon until incorporated. Gradually add the remaining egg, a little at a time (you may not need to add all the egg), beating vigorously until the mixture slowly drops from the spoon but is still thick and holds shape.
Transfer the dough to a piping bag fitted with a plain 1.5cm nozzle and pipe 10 even-sized mounds onto the prepared tray, ensuring they are at least 3cm apart as the pastry puffs while cooking.
Bake for 20 mins until puffed and slightly darkened on top. Turn off oven, open door but leave choux inside for a further 10 mins to dry out, then remove from oven and allow to cool completely.
Use a sharp serrated knife to cut choux in half, horizontally. Reserve the bottoms.
Melt chocolate according to packet instructions. Spoon about 1 tbsp melted chocolate onto the tops of each pastry. Allow to cool for about 1 min then generously sprinkle with the red, green and white 100s and 1000s.
Set aside until chocolate sets.
When ready to serve, scoops balls of the ice-cream and sandwich between the bottom and top layers of choux. Serve immediately.