Split the vanilla beans lengthwise and scrape out the seeds.

Soak the gelatine sheets in cold water for 5 minutes.

Heat the heavy cream with the double cream, vanilla seeds, and vanilla pods until steaming.

Pour the hot cream over the white chocolate and whisk until smooth.

Squeeze the soaked gelatine sheets and whisk them into the warm white chocolate cream.

Cover the vanilla cream and refrigerate until completely cold, at least 4 hours.

Bring the water, 26 g granulated sugar, sea salt, and unsalted butter to a boil.

Add the wheat flour all at once and stir vigorously until the dough forms a smooth ball.

Cook the dough for 2 minutes while stirring, then transfer it to a mixing bowl.

Beat in the egg gradually until the dough is glossy and thick enough to hold its shape.

Fill a piping bag fitted with the tiny star-tip nozzle with the churro dough.

Pipe ten 18 cm churro sticks, about 3 cm wide, onto the baking tray.

Freeze the piped churro sticks overnight until firm.

Heat the vegetable oil to 175°C / 350°F.

Fry the frozen churro sticks in batches for 3 to 4 minutes until deep golden.

Drain the fried churro sticks briefly, then coat them in the remaining 50 g granulated sugar and ground cinnamon.

Whisk the chilled vanilla white chocolate cream until thick, smooth, and pipeable.

Fill a clean piping bag with the whipped vanilla white chocolate cream.

Pipe a generous layer of vanilla cream onto five churro sticks and place one remaining churro stick on each filling.

Melt the milk chocolate and dark chocolate together until smooth.

Drizzle the melted chocolate over each sandwich and scatter with colored sprinkles and chocolate sprinkles.