We only fail if we don’t try. Right?
Then why, armed with this knowledge, do we often find ourselves lacking the confidence to just “go for it”..no matter what, or how simple “it” is?
It’s been long engrained into the fiber of our being that if never attempt than we can surely protect ourselves from the inevitable pain, shame, and ego crash that failure may bring.
Why is it, instead, that we do not first think “but what if we succeed?”
Listen, the thought that failure is something to be ashamed of, that we should fear, is a notion that we need to expunge. And fast.
Have you ever read a list of the greats? Walt Disney was fired from as a Newspaper Editor for “lacking imagination.” Bill Gates’ first business, Traf-O-Data, was a huge failure. Oprah was fired for being “unfit for TV,” Jerry Seinfeld was booed off stage at his very first attempt at a comedy set, Marilyn Monroe was told she could never be a Model and should consider becoming a secretary, J.K. Rowling wrote “Harry Potter” as a severely depressed, penniless, single parent, and Babe Ruth, before coming the Home Run King, was widely regarded as the strike out king.
But as he put it, “Every strike brings me closer to the next home run.”
So what does that have to do with food?
Let’s talk dessert. I love dessert. Every great meal for me, has to end with something sweet and sugary or I tend to leave incomplete. Dessert is the perfect cap and sure there’s chocolate cakes, scoops of ice cream, berry tarts, and puddings that every home cook love’s to make. But then there’s a separate category as well. It’s the one that home cooks look at, save recipes for on pinterest, but never attempt because they deem them as too advanced and intimidating for them to try (although they argue with themselves that one day they will.)
Enter the profiterole.
Profiteroles are everything that is right with dessert. Usually served with an ooey gooey rich chocolate sauce, a creamy decadent ice cream of your choice, flaky pastry, and a dusting of powdered sugar to bring it all together. They’re the dessert that, when you see them on the menu at your favorite restaurant, you know that that’s what you are ordering for dessert before you even know what you’re ordering for a beverage. They are that. damn. good.
And perhaps, because they are that good, people look at them, and believe, how could I achieve this at home? They don’t realize that, while it looks complicated, this dessert, is actually one of the simplest one could possibly make and what’s better? The ingredients are all pantry staples you most likely have on hand.
I admit, I was one of those bakers who set this recipe aside, tucked away for a rainy day, when and if, I found myself caught up on a never-ending to-do list. A day when I told myself I could enough time to fail until I got it right.
But take it from me, if there’s anything that a profiterole (And I) my let you in on; sometimes if you just try (and that’s really all you have to do), fear of failure be damned, you just might find out that succeeding, more often than not, is not as daunting of a task as you first might think. You just have to try.
- 1 cup milk
- ½ cup unsalted butter
- pinch of kosher salt
- 1 cup All Purpose Flour
- 4 extra-large eggs
- ½ up of heavy cream
- ¾th cup of semi-sweet chocolate chips
- ¾th cup of dark chocolate chips
- 1 recipe of Strawberry Ice Cream (or your favorite flavor)
- Powdered Sugar for garnish (optional)
- Preheat the oven to 425 degrees F.
- Fit a food processor with the steel blade attachment.
- Heat the milk, butter, and salt over medium heat. Be careful not to boil or burn the mixture.When the butter is melted, add the flour all at once and stir constantly with a wooden spoon until the mixture comes together and forms a dough. Turn the heat to low, and continue stirring and cooking for about 2 more minutes. Dump the hot mixture into the bowl of a food processor. Add the eggs all at once and pulse until the eggs are incorporated into the dough and the mixture is thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1½ inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a damp finger, lightly press down the tip of each puff so that each profiterole is uniform.
- Bake for 20 minutes, or until lightly browned. At exactly 20 minutes, turn the heat off and allow them to sit for another 10 minutes in the oven. Remove the profiteroles from the oven and carefully make a small slit in the side of each puff to allow the steam to escape. Set aside on a wire cooling rack.
- While puffs are cooling, make the chocolate sauce. Place the cream and chocolate chips in a bowl set over simmering water and stir constantly until the chocolate is melted and both ingredients are incorporated well and the sauce is smooth.
- To assemble, cut each profiterole in half and place a small scoop of ice cream in the middle of both halves. Dust with powdered sugar and drizzle the chocolate sauce.
If you make this recipe remember to tag it #drinksandnoms