I am still trying to figure out what I should do or how I should feel on mother’s day. What happens to those who do not have a mother on mother’s day?
It is hard to watch the mother’s day related commercials or to read e-mails asking me what I am planning to get for my mother. I know it is all marketing to sell their products, but it feels like salt on my wound.
Loosing someone you love gives you a different perspective in life. In time, you learn to deal with the pain and realize things will never be the same. More than anything, you grow up. At least that is what happened (or is still happening) to me.
I feel like I am not the person that I used to be. Just to give you an example, I used to feel so angry when my mother ate desserts. She was a diabetic and was supposed to be very careful with her sugar consumption. She loved sweets and couldn’t care less. She would tell me that if she is going to die from eating what she loved, so be it.
I never understood her. At least at the time…
Today when I look back, I am glad she ate all the sweets she wanted. It made her happy, and now for me, it feels good to know that she was happy.
Profiteroles were my mother’s favorite dessert. I grew up listening to the story about how she would go to the small bakery by her high school every day after school to eat profiteroles with her friends. In several occasions she told me that she wouldn’t mind being hungry all day so that she would have enough money to spend on profiteroles.
Like I said, I never understood how one would love something so much knowing that it is not good for you. I guess I couldn’t because I have a different personality. However, I am changed. This experience taught me to respect other people’s decisions about their lives.
Today, I know that life is and should be all about those moments that we are happy. At the end of the day, happy moments are all we can take with us when we die. At least, that is my hope.
So I decided to make this mother’s day a day for me to celebrate those happy moments that I had with my mother when we made and ate profiteroles together. I am a very lucky daughter for having such a wonderful mother, who not only thought me how to cook but also how to enjoy eating good food.
As complicated as they may look, these profiteroles are so easy and quick to make. After making the dough (pate au choux) all you have to do is bake it for 18-20 minutes. Once baked, cut each ball in half, place a scoop of your favorite ice cream (I love my homemade vanilla ice cream) in the middle, and drizzle it with a quick chocolate sauce. I love some chopped pistachios on top for some color and crunch, but it is totally optional.
Here, I even made a video of how it looks, which I would like to call “food porn for all ages.”
- 1 cup 8 fluid oz. milk
- 1 stick 4 ounces unsalted butter
- 1 cup 5 ounces all-purpose flour
- pinch of kosher salt
- 4 large eggs
- 8 ounces semi-sweet chocolate chopped
- 1 cup 8 fluid ounces heavy cream
- 1 tablespoon honey
- 2 tablespoons granulated sugar
- 2 tablespoons brewed coffee
- 2 cups vanilla ice cream
- 1/4 cup pistachios chopped (optional)
- Preheat oven to 425 degrees.
- Heat milk, butter, and salt in a small pan over medium heat. When the butter melts and the liquid reaches the point right before it boils, add the flour and mix vigorously until the mixture becomes thick and looks like a dough.
- Turn the heat to low and continue mixing for 2 minutes. Once the dough feels like it’s sticking to the bottom of the pan, transfer it into a food processor.
- Wait for the dough to cool a bit, but not completely, just enough so that it won’t cook the eggs. Then, add one egg and pulse 5-6 times. Repeat this process with the rest of the eggs until they all have been incorporated and the mixture turns into thick dough.
- Put the thick mixture into a pastry bag with a hollow round tip and squeeze it into 1.5 inches wide and 1 inch high circles onto a baking sheet lined with parchment paper.
- Place it in an oven and bake for 18-20 minutes, or until lightly brown.
- In the meantime make the chocolate sauce. Heat heavy cream, honey, and sugar in a small pan over medium heat, stirring occasionally until the sugar is melted—right before boiling point.
- Place the chopped chocolate into a bowl and pour the melted cream mixture and coffee over it. Whisk vigorously until smooth.
- To assemble: Allow the profiterole puffs to cool on the kitchen counter for 5 minutes. Cut each puff in half and let the steam escape. Place a scoop of ice cream in between each puff. Drizzle chocolate over each profiterole as desired. If preferred, sprinkle chopped pistachios over them.
This recipe is adapted with changes from Ina Garten’s Barefoot in Paris cookbook.