It took a Choux Pastry to make me want to come back here..

And brush my blog up before it inched towards a near-dormant state!

I baked this today after Smitha tempted a bunch of us yesterday by announcing that she was making Choux pastry.


It was the first time I had heard the term, but when she said that these puffs were used to make profiteroles and eclairs, I found myself drooling even more.

Now, I am a very lazy person, especially when it comes to cooking or baking. So I normally steer clear from complicated cooking unless of course it is absolutely necessary. But the easy way with which Smitha had gone about baking, filling the puffs with creme all so fast while chatting with us, had me thinking that it was something that I could attempt too.
So I got the recipe from her last night. One glance through it and I remember thinking, “Oh wow! This is quite easy!”

I had most of the things needed for the pastries except for whipped cream and nozzle for the filling. Since I was fully charged up to try out the recipe today itself I rushed to the store and bought all that I needed.

The baking process began and everything from the measurements of the flour to butter-water consistency to thickness of the dough was turning out just right! Now the recipe had a simple instruction of using a spoon to put small balls of dough onto the baking paper. But clearly spoon was too amateur for a baker like me who had had it so easy up till now, so I went in for a piping bag to squeeze the dough out to make small balls! And what was the result? Well, the result was blotches of dough splashed across my kitchen-top and baking tray, not to mention the spots on my t shirt, as a result of an enthusiastic squeeze with all my might because of which the nozzle burst off! :eyeroll:

So…simple spoon was back in the game.

These are the Choux pastries in the making.


I had at first planned to keep the puffs simple with just the whipped cream filling and few sprinkles of icing sugar on top. But my eternal craving for chocolates had me looking out for means to make some choco-flavoured topping. I didn’t have to go too far, as I found a jar of chocolate cream, right at home, that we had picked up on a visit to the Lindt Factory in Zurich this year! Slurp!

As it turned out, the profiteroles royally dipped in chocolate were much relished by all the three chocoholics in Deeps’ abode πŸ™‚

Smits, thanks loads for the recipe! πŸ™‚

Edited to Add..

The link to the recipe .

For some strange reason the recipe doesn’t mention the baking part. So let me add that bit the way Smitha explained to me.

Preheat the oven to 200 degrees centigrade.

Spoon 5-6 teaspoonfuls of the dough on to a lined baking tray and bake for 30 minutes or until they are puffed and golden.

Remove the tray from and poke a hole in the bottom of the balls to release the steam and put them back in the oven for about 5 minutes to dry the insides.

Once the buns are done, transfer them to a wire rack and let them cool.

To put the whipped cream filling, cut a bun in half and squeeze the cream onto the lower half, using a piping bag.

Cover by placing the top half of the bun over it.

Sprinkle some icing sugar on top and serve.

Alternately, for chocoholics, the top side of the bun could be dipped in chocolate cream or ganache, which is what I did, before placing it as a cover πŸ™‚

I found this video on Youtube quite helpful too..

Serving y’all an Apple cake…

Before heading into a blog-break!

Wow, that rhymed! πŸ™‚


EDITED TO ADD: The apple cake recipe that I followed..

mom’s apple cake

In my case, though, I halved the measurements of all the ingredients to suit our taste and requirements. And it turned out just fine.

Do let me know when you try it out in your kitchen! πŸ™‚

So till I see you all again, it’s bye-bye!

The Rainbow Cake..

That I made for my angel who turned 6 today..

A piece, anyone? πŸ™‚

For the recipe, head straight to Sin A Mon whose delicious creation is what drove me to try a hand at it.

Thanks a bunch, Monika! It was indeed a joy to bake this cake for Namnam, who was literally left gaping at all those colours magically woven with each other, when she cut it :). Needless to say, it was much relished and appreciated by her and all of us πŸ™‚

Serving Banana Chocolate Walnut Cake


While the recipe is being drafted, anyone wants to stake claim on a piece? πŸ™‚


Edited to add the recipe…assuming that you must have tasted the cake, and burped too by now… πŸ™‚

Even though I have made Banana Walnut bread before and loved it all the same but it was after visiting a friend recently, where she treated us all to a super-yummy Banana Chocolate Walnut Cake that I realized how much more delicious it could be when chocolate and cinnamon were added in. Hmmmm..the very thought of taking a bite at the cake, chocolate chunks crunching in my mouth, cinnamon flavour tinging in with the banana and walnuts, is so lip-smacking!

Needless to say, a bunch of us were pouncing on the cake as though there’s no tomorrow and nagging my friend to share the recipe. And before we knew she had forwarded this recipe by epicurous to our group-chatting box on our mobiles! Yep she is a sweetheart that way and yep yep we are a crazy bunch to have a group dedicated just for yapping! πŸ˜€

So here goes the recipe…


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened, plus 2 tablespoons, melted and cooled
1 cup sugar, divided
2 large eggs
1 1/4 cups mashed very ripe bananas (about 3 medium)
2/3 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1 (3 1/2- to 4-ounce) bar 70%-cacao bittersweet chocolate, coarsely chopped
1 cup walnuts (3 ounces), toasted , cooled, and coarsely chopped
1/2 teaspoon cinnamon



1. Preheat oven to 375Β°F with rack in middle. Butter a 9-inch square cake pan.

2. Stir together flour, baking soda, and salt.

3. Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).

4. With mixer at low speed, add flour mixture and mix until just incorporated.

5. Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.

6. Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.