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  • Writer's pictureJimmy Wong

Profiterole filled with chocolate whisky cremeux and toffee

With only a few simple ingredients and your pantry basics, you can create this luscious treat to impress.

Profiterole filled with chocolate whisky cremeux and toffee

Makes 8



2 eggs (using weight*)

x1 water

x.5 unsalted butter

x.5 flour sifted (plus a pinch extra)

Chocolate whisky cremeux

30g of sugar

40g of egg yolk

125g of milk

125g full cream

1/2 sheet of Titanium Gelatin

115g dark chocolate 70%

1 tbs whisky



To make the choux pastry, in a pot heat up the water and butter. As it just starts to boil, take off heat and add sifted flour, mixing thoroughly with a wooden spoon. Place back on heat and cook for 2 minutes. When the mix is coming off the pot cleanly, place the dough in a bowl. Lightly beat the 2 eggs, using a whisk incorporate into the dough. The mix should be pipeable and not too runny. Place mix in a piping bag.

Heat the oven to 190°c and prepare a baking tray with baking paper. Lightly spray paper with baking spray.

Pipe mix into medium size balls (about 5cm), leaving space between to expand while baking. Sprinkle some water in the oven and place tray in and bake for 30 - 35 minutes. Do not open the door. Once baked, place a few holes with toothpick to let out excess steam from within the choux. Cool and pipe in prepared cremeux and place in fridge.

Chocolate whisky cremeux and toffee

To make the cremeux. Whisk together the sugar and yolks in a bowl while gently heating the milk and cream in a clean pot. Hydrate the gelatin in cold water, squeeze out water and add to the pot when the milk and cream has just come to boil. Stir in gelatin until fully melted. Pour the hot milk and cream over the egg mixture, then return to the pan and cook to 84°C until the mixture has thickened (coating the back of the spoon)

You can pipe the cremeux into the choux and refrigerate before dipping in the toffee.

In a heatproof bowl, place the dark chocolate. Pour the anglaise over the chocolate and mix until incorporated. Pour in the whisky and prepare the piping bag with a small nozzle. Place cremeux in the piping bag and refrigerate until ready to use.

Make the toffee by placing 2 cups of sugar in a clean pot and heat over medium heat, watch carefully as the toffee should become amber, do not overcook and burn. Do not move sugar around too much as it will crystalize. Once ready, dip choux in toffee immediately, ready to pipe in cremeux (if not already done), then serve.


Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats

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