• Pre-heat the oven to 190°C fan-forced.
• Line a baking tray with baking paper which has been marked up with 3.5cm circle templates
• Pre-chill the ice cream machine.

For the Sablè

• Add all the ingredients to a small food processor and pulse to achieve a dough like consistency.
• Dust a clean work surface with flour and bring the pastry together to form a smooth ball. Roll dough to a thickness of 3mm using a floured rolling pin.
• Using a round cutter, cut into 3.5 diameter discs. Transfer onto a lined tray and place in the freezer.

For the Choux Pastry

• Place water, butter, sugar and salt into a saucepan over medium heat.
• Once the butter has completely melted and the mixture reaches boiling point, remove from the heat. Add the flour and beat the mixture for 1 minute.
• Return saucepan to low heat. Continue to mix until the dough pulls away from the inside of the pan and a lace of the mixture starts to form on the base of the saucepan.
• Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until steam dissipates, about 2-3 minutes.
• Increase the speed to medium high and add the eggs, one at a time, beating well after each addition, until mixture is thick and glossy.
• Transfer the mixture into a piping bag fitted with a 1cm round nozzle and pipe circles in the marked-up template. Place the frozen sable on top.
• Bake for 30 minutes without opening the oven door. At 30 minutes open the door to allow the steam to escape and then continue cooking another 5 minutes until golden brown.

For the Gochuchjang Ice Cream

• Heat the cream and milk in a small saucepan until simmering. In a bowl whisk together egg and sugar along with a pinch of salt.
• Once the cream and milk mixture starts to simmer, slowly pour onto the egg mixture, whisking continuously.
• When the mixture is homogenous, transfer back to the saucepan and bring to 83°C, stirring continuously.
• Transfer the ice cream base into a bowl, add the gochujang and mix well, taste and add more if desired. Place onto a tray and cover the surface with cling film, place in the fridge to cool down to 20°C.
• Transfer into the pre-chilled ice cream machine and churn according to the manufacturer’s instructions.

For the Lemon Curd

• Place all the ingredients, except the butter, into the cannister of a stick Blitz until the mixture is well incorporated and transfer to a saucepan.
• Cook the lemon curd mixture on a medium-low heat, stirring continuously until it starts to thicken.
• Add the butter, 1 cube at a time, whisking to combine. Cook for another 2 minutes. Use a stick mixer to blend until smooth. Keep aside for assembly.

For the Gochujang Caramel

• Add sugar to a saucepan and melt. Gently tilt the saucepan to move the sugar around and once it changes colour to a darkish brown add the butter and whisk to combine. Add the heavy cream and keep stirring
• Remove from the heat and add the gochujang, 1 teaspoon at a time, tasting as you go.

To Assemble

• Cut the tip off the choux bun, pipe the lemon curd onto the base.
• Scoop the Gochujang ice cream on top and cover with the choux tip.
• Drizzle with icing sugar and pour the caramel on the side.