Who doesn’t love a cream puff? These profiteroles have a delicious crunchy chocolate crust, tender pastry, creamy filling! Inspired to make this after reading Lickerland by famous pastry chef and author, Jason Licker. Jason takes a French classic and infuses it with a flavorful twist.

Lickerland Profiteroles – Serves 20

White Chocolate and miso filling:

• 240g / 8 oz Valrhona Dulcey White Chocolate
• 500g / 1 pint Heavy Cream
• 60g / 1/3 cup Sugar
• 30g / 1.5 Tbsp White Miso
• 6g / 2 tbsp Gelatin

1. Bloom the gelatin in 1Tbsp cold water. 
2. Chop the chocolate in to small bits and put it into a bowl and add the bloomed gelatin. 
3. Heat the cream and sugar to a boil and pour over the chocolate. 
4. Stir to thoroughly combine and melt the chocolate. Then strain and chill at least 3 hours. 
5. Transfer the filling to pastry bag or ziplock style bag to make filling the puffs easier.

Chocolate Crackle Top:

• 55g / ¼ cup (lightly packed) Light Brown Sugar
• 1g / a pinch Salt
• 45g / 3 tbsp, diced and chilled Butter
• 50g / ¼ cup + 2 Tbsp All Purpose Flour
• 5g / 2 tsp Cocoa Powder

1. Put everything in a food processor and pulse until a dough forms
2. Roll it out to about 1/8 inch between two sheets of parchment paper. 
3. Freeze it for about 20 minutes before cutting.  

Chocolate Profiteroles:

• 80g / 1/3 cup Whole Milk
• 80g / 1/3 cup Water
• 80g / 5 tbsp Butter
• 3g / ¼ tsp Salt
• 6g / 1 tsp Sugar
• 95g / ¾ cup A.P. Flour
• 8g / 1 Tbsp Cocoa Powder
• 140g / 3 eggs Large Eggs

1. Preheat the oven to 350.
2. Combine the milk, water and butter in a saucepan and bring to a boil. 
3. When it boils, add the flour, sugar salt and cocoa powder all at once and cook, stirring constantly until a dough forms and some of the dough starts to crust up the bottom of the pan. 
4. Transfer the dough to a mixer and mix on low for 30 seconds or so to cool it just a bit
5. Add the eggs, one at a time waiting for the first egg to be full incorporated before adding the next egg. 
6. Transfer the dough to a pastry bag and pipe the dough out into 20 even rounds on a baking sheet lined with parchment paper or a non-stick liner. 
7. Bake about 20-24 minutes, rotating the pan half way through cooking. 
8. Cool on a rack and then split the puffs in half and fill them with the White Chocolate filling.