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Miso and White Chocolate Profiterole

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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.

Delicious cream puffs with a flavorful twist. Recipe from pastry chef Jason Licker’s cookbook, ‘Lickerland’.

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.


Andrew Zimmerman, the award winning Chicago Chef of Sepia & Proxi restaurants, knows a lot about cooking food.