Instructions

MAKE THE CHOUX PASTRY:
1. In a heavy saucepan, combine water, milk, butter, salt, and sugar. Bring to a rolling boil over medium-high heat.
2. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides.
3. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the mixture slightly.
4. Transfer to a stand mixer bowl and let cool for 5 minutes until mixture reaches about 140°F.
5. Beat in eggs one at a time on medium speed until completely incorporated and mixture is smooth and pipeable.
6. The choux should be glossy and hold its shape when piped.

PREPARE FOR FRYING:
7. Heat oil in a heavy pot or deep fryer to 350°F (175°C). Oil should be at least 3 inches deep.
8. Line a baking sheet with paper towels for draining.
9. Using a small ice cream scoop or two spoons, carefully drop rounded portions of choux pastry into hot oil.
10. Fry 4-5 pieces at a time to avoid overcrowding, for 5-7 minutes until golden brown and puffed.
11. They should sound hollow when tapped and be crispy on the outside. Remove with slotted spoon and drain on paper towels.

MAKE THE MISO WHITE CHOCOLATE CARAMEL:
12. In a small bowl, whisk miso paste with 2 tablespoons of the warm cream until completely smooth. Set aside.
13. Place chopped white chocolate in a heat-proof bowl and set aside.
14. In a heavy-bottomed saucepan, combine sugar and water. Cook over medium-high heat without stirring until it reaches a deep amber color, about 8-10 minutes.
15. SAFETY: Remove from heat and immediately but slowly pour in the remaining warm cream while whisking constantly. The mixture will bubble vigorously.
16. Return to low heat and stir until any hardened caramel pieces are dissolved.
17. Remove from heat and whisk in butter until smooth.
18. Pour the hot caramel over the white chocolate and let sit for 1 minute, then whisk until chocolate is completely melted and smooth.
19. Whisk in the miso mixture and vanilla extract until fully incorporated.
20. Taste and add a pinch of salt if needed to balance the sweetness.
21. Let caramel cool slightly until it reaches a coating consistency but is still warm enough to dip.

ASSEMBLE THE CHOUX-NUTS:
22. Working quickly while choux-nuts are still warm, dip each one halfway into the warm miso caramel.
23. Allow excess caramel to drip off, then place on a wire rack set over parchment paper.
24. Let the caramel set for 10-15 minutes until it forms a glossy shell.
25. If caramel becomes too thick while working, warm it gently over low heat.

TO SERVE:
26. Serve at room temperature for best flavor balance - the miso and white chocolate flavors develop as they cool.
27. These are best enjoyed within 4-6 hours of making for optimal texture contrast.
28. Store in a cool, dry place if not serving immediately.