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

White Chocolate –Miso Profiteroles Makes 20 White Chocolate and miso filling:

Valrhona Dulcey White Chocolate 240g / 8 oz Heavy Cream 500g / 1 pint Sugar 60g / 1/3 cup White Miso 30g / 1.5 Tbsp Gelatin 6g / 2 tbsp Bloom the gelatin in a1Tbsp cold water.

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

Chocolate Crackle Top: Light Brown Sugar 55g / ¼ cup (lightly packed) Salt 1g / a pinch Butter 45g / 3 tbsp, diced and chilled A. P. Flour 50g / ¼ cup + 2 Tbsp Cocoa Powder 5g / 2 tsp

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

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

Preheat the oven to 350. Combine the milk, water and butter in a saucepan and bring to a boil. 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. Transfer the dough to a mixer and mix on low for 30 seconds or so to cool it just a bit and then add the eggs, one at a time waiting for the first egg to be full incorporated before adding the next egg.

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. Bake about 20-24 minutes, rotating the pan half way through cooking. Cool on a rack and then split the puffs in half and fill them with the White Chocolate filling.