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Profiteroles with Banoffee filling

If you want to try churros or anything made of choux pastry where I live… You’ll have to make it on your own. If you have fairs and festivals where you get churros and profiteroles and eclairs then I am jealous of you. Anyway, since I love to make things I don’t get to eat here, I made churros and oh my god. Those things are SINFUL. However, there’s something even better than churros. You know what? PROFITEROLES! You may also know them as Cream Puffs, but well Profiteroles sound fancier, hence I choose to call it the former. This is a French delicacy. It’s wonderfully light and airy and an absolute crowd pleaser! The best part of making profiteroles is that you can fill them with anything you want, be it jam, custard, whipped cream the options are endless. I filled mine with ooey-gooey Banoffee Filling from SPRIG. If you like caramelly toffee banana goodness, this is a ticket to wonderland. I cannot tell you how incredibly gooey and sticky this filling is, it’s almost too good to be true. And no that’s not it, after filling these babies we glaze them with a dark chocolate glaze with even more banoffee goodness in it. This is not for the faint hearted. If you want to know how to make it, keep reading.


Clicked by @bakesalotlady


Clicked by @bakesalotlady

Also, a side note, these taste best the day they are made and this batch makes for a big bunch of 15-20 people depending on their appetites, so feel free to halve the recipe if you want to make a smaller batch.

Preparation and Cooking time: 30 mins

Baking time: 25-30 mins

Total time: 1 hour

Serves: About 15-20 people, makes roughly 24 profiteroles.


For the Choux pastry-

180 ml water

50 ml milk

110 g unsalted butter

3 tbsps. brown sugar/plain castor sugar

A generous pinch of salt

150 g plain flour

3 large room temperature eggs

1 tsp pure vanilla extract

For the filling: 1 jar of Sprig’s Banoffee Topping & Spread

For the glaze-

120 ml cream (35% butterfat)

80 g 72% Dark Chocolate

3 tbsps. Sprig Banoffee Spread

A pinch of salt


  1. In a medium-large deep and heavy bottomed saucepan add your water, milk, butter, sugar and salt. Place over medium to high heat and let the butter melt. Once the mixture almost reaches a simmer, lower the heat add your flour and mix with a wooden spoon or spatula till you see no lumps, the flour will stick together and form a dough ball. Keep mixing for about 45 seconds to cook the flour and you’ll see a thin skin form on the base of the pan. Take it off the heat and transfer this dough ball into a large bowl.
  2. Mix the dough with the spoon and leave it to cool down, cool enough to add the eggs.
  3. Meanwhile, preheat your oven to 200 C and line two large baking sheets with parchment paper. Take a large piping bag fit a round tip and keep ready.
  4. Now, this is my favourite and most tire-less way of putting this dough together. If you want to, you can use the trusty wooden spoon and put it together, I used a hand-held mixer because it makes it much easier, saves a lot of time and my arms.
  5. Take the hand-held mixer and mix the dough for about a minute to make sure it completely cools down, now when it is cold enough, add the eggs one by one and mixer thoroughly. Let the previous egg get incorporated completely before adding the next one, and lastly add in the vanilla. Mix well. The dough should look like a thick paste which is capable of holding a bit of shape.
  6. Transfer this mixture to a piping bag. Dab a little bit of this paste to the edges of the pan and stick the parchment paper on to it, so that the paper stays put. Now pipe a squash ball sized amount of this paste in a way you would frost the top of a cupcake, leave enough room in between, because these puff up. I make mine fairly large so I get around 23-24 cream puffs. If there are peaks on top of the piped batter you can slightly wet your finger with water and smooth them off.
  7. Now bake these profiteroles at 200 C for 15 minutes and then reduce the temperature to 175 C and bake for another 15 minutes or until they have a beautiful amber coloured crust. Please do not open the oven in between, while these are baking because it may cause them to shrink. Also, it is crucial that you are patient with these puffs and wait till they turn beautifully amber coloured, because if they are under baked, they will shrink when you take them out. Once you see they’re baked, turn the oven off and slightly open the oven door and let the profiteroles cool gently. After 20-25 mins, you can remove them.
  8. While the profiteroles cool, you can make the chocolate glaze: In a small bowl chop up your chocolate and keep aside, in a sauce pan, heat up your cream just up to a simmer. Pour the cream on to the chocolate, add the banoffee and salt, cover the bowl for two minutes and then stir until combined. You can also do this in the microwave. Keep aside to use later.


  1. Once your profiteroles are cooled to room temperature, fill a piping bag with a narrow round tip full of the yummy Banoffee filling, using a sharp paring knife, make a small slit on the bottom of the profiterole and squeeze in the filling till you feel the weight of it increase. Keep going till you have filled them all. You can bring some variation by cutting some profiteroles in half and filling their centers with the filling, like a sandwich.
  2. Once you fill all of them dip their tops in the glaze and if you like, dust the tops with some icing sugar. Serve right away!

You have no idea how amazing these babies are! They taste best the day they are made, I will advise not to store them for longer periods. This is an absolute must have for your next dinner party. Sure, it takes a few steps but it is absolutely worth every little effort. Hop on to and get your Banoffee spread and make these! And if you’re too lazy to make em, you can just eat the Banoffee straight outta the jar! Happy eating! ❤

Try it and please send in your feedback, I appreciate it a lot!

Also, don’t forget to follow me on Instagram, Pinterest and Facebook to join our amazing food journey!




Clicked by @bakesalotlady


Clicked by @bakesalotlady


Plum and Coffee Cake.

So these days I’ve not been so ‘Me’ if that makes any sense. I don’t know, but this blog is my way of connecting to everyone who encourages me and supports me. So I guess I can share things with you guys, I think we all go through weird mood swings or phases in life, we can’t avoid it. But well that has not affected my baking schedule (thank god), it keeps me occupied and I’m working on upgrading a few things in the photography game. I’ll update you guys as and when I make new progress.

I was trying to experiment in the kitchen this week and there were some plums in the fridge, since I already made a galette, I thought I’ll make something else this time, a traditional upside down plum cake was there on my mind but then I decided to go a little overboard with the ‘experiment’ and ended up making a strong coffee flavoured cake with fresh plums. If I have to be honest I thought it would turn out to be really weird, but surprisingly everyone loved this cake. I know! It’s crazy how some weird combos end up working so well.

Also, I usually have my sister as the hand model in my photographs but this time, my lovely Mom volunteered, and I think the pictures turned out amazing! It gives that ‘home’ vibe, I think. Anyway, I think you don’t really need plums for this cake, you can try experimenting with other stone fruits too, it might turn out even better than this combo. I really liked this one though. It’s soft and tender and sweet and has so much coffee flavour, it pairs surprisingly well with the tart plums. You can use sweet  plums if you find them, but I guess the tartness of the plums make this cake balanced. 

This cake is fairly easy to put together, I used a tart pan to just make it look pretty, but you can always use whatever cake pan or baking pan you have on hand. I think, the best part about baking is that you have the creative freedom to change certain things according to convenience, as far as it doesn’t wreck things of course.

Let’s see how to make it,


125 g soft unsalted butter

125 g brown sugar

120 g plain flour

1 tsp baking powder

1/4 tsp baking soda

A pinch of salt

2 medium eggs

1/2 tsp vanilla

2 tbsp milk

2 tsp instant coffee/regular coffee (one that dissolves easily in hot water)

Three regular sized plums, sliced thinly.

  1. Grease and line a 12 cm tart pan that is at least 3-5 cm deep. I used a pan with a removable bottom. Preheat your oven to 170°C.
  2. In a medium-large bowl, add your soft unsalted butter and brown sugar and using either a whisk/stand-mixer/hand-held mixer, cream it together.
  3. Add in the eggs one at a time, whisking after each addition. Then add your vanilla and mix.
  4. Sift in the flour, baking powder, baking soda and salt. And halfway through mixing, add the coffee granules into the hot water and mix until dissolved, add this to your batter. With a spatula, mix it all in. Do not over mix.
  5. Pour the batter into the greased and lined tart shell (upto 2/3rds full).
  6. Place your thinly sliced plums around the circumference in concentric circles on the top of the cake. Bake for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
  7. Let the cake cool inside the pan, on a wire rack. Serve warm, or at room temperature with a scoop of vanilla ice-cream, a sprinkling of icing sugar or as is. The cake tastes best the day it’s made, you may store it in the refrigerator for about a day in an airtight container.

This cake is really fun to put together, and it looks like you’ve put in a lot of effort which is bonus points. Give it a go and let me know your feedback. Did you make any customizations? If yes what did you tweak! Let’s talk. 🙂

Don’t forget, you can also get in touch with me via InstagramPinterestFacebook &/or Twitter. Or you can also hop on to the contact section of this website and talk to me there. I hope that you, whoever is reading this, yes you, I hope you are having a beautiful day. If you are not in a happy place, I hope you can hold on, cause it’s going to get better. Love yourself and love life, it’s beautiful, YOU, are beautiful.



Chai Spiced Cupcakes with Tri-coloured frosting. (Independence Day Special!)

Chai. I know, I guess all Indians have a special connection with this drink. Sure, the English have their Earl Grey, but our special Masala Chai has some magic that nothing can replace. The fragrance of ground cardamom and cloves and ginger, oh I cannot describe how much I adore it. I like my chai on the spicier and stronger side and my day always begins with a strong cuppa tea! No, I don’t mean to say that I am not a coffee person, but I guess I like tea a little more. I am so honored and Happy to be collaborating with Sprig on this Independence Day to bring you a recipe that is so close to my heart. This is I guess my favourite recipe on the blog.


clicked by @bakesalotlady


clicked by @bakesalotlady

I usually would use regular castor sugar or brown sugar for this recipe but I guess I now have found a new favourite replacement for regular sugar and that is Sprig Gourmet’s Coconut Palm Sugar. I know I know there might be other options for coconut sugars in the market but oh my god this one, is a game changer. I cannot emphasize how it transformed this cupcake, you HAVE to try it. It’s not just coconut sugar, it is everything you want in a chai spiced cupcake with some pixie dust magic. I am from Kerala and I have always been a Malayalee at heart, spices of any kind always appeal to me. The cinnamon, nutmeg, clove and star anise in this sugar make all the difference. So, coming back to the recipe, this cupcake recipe is a brain baby of mine, I blended the flavours of Masala Chai, and turned it into a cupcake. To give it an Independence Day feel, I topped it with our tri coloured frosting. I used Sprig’s all natural colour extracts to colour my buttercream. I will talk about it at the end of the recipe. First let’s make some amazing cupcakes!

Preparation time: 25 mins

Baking time: 16-20 mins

Yield: 12 regular sized cupcakes



For the cupcake:

100 g soft unsalted butter

25 ml coconut oil (room temperature)

110 g Sprig Coconut Palm Sugar

2 medium-large eggs

¼ tsp pure vanilla extract

½ tsp ground Cardamom (if you do not like it reduce it to ¼ tsp)

50 ml strongly brewed Indian Chai (brewed in milk with no added sugar)

½ tsp freshly grated ginger

110 g Plain flour

1 tbsp. corn flour (yields a softer cake, you may leave it out and replace it with more flour)

1 tsp baking powder

¼ tsp baking soda

A generous pinch of salt


200 g unsalted butter (room temperature)

250 g sifted icing sugar

¼ tsp salt

¼ tsp vanilla extract

Sprig all natural colour extract (Paprika Orange and Spinach Green)



  1. Preheat your oven to 160 C, line a 12-hole cupcake tin with some cupcake cases. Brew some strong tea (strong to your preference, the stronger the tea, the more chai flavour you get)
  2. In a medium-large bowl, sift all your dry ingredients, flour, cornstarch/corn flour, baking powder, baking soda and salt. Then add the ground cardamom separately. Just whisk lightly with a whisk and keep aside.
  3. In a larger bowl, add your soft butter, coconut oil and sugar and whisk well till it is fully incorporated. Add the eggs one by one, whisk after each addition. Then add the vanilla and freshly grated ginger. Mix well.
  4. Once your chai is not too hot, add half of your dry ingredients and whisk, then add the 50ml of chai, mix. Add the remaining half of the dry ingredients and switch to a spatula and fold it in till you see no more dry flour.
  5. Use an ice cream scoop to divide the cupcake batter evenly between the cupcake liners. Bake for 16-20 minutes. Mine baked for 16 minutes and 30 seconds, Check after 16 because every oven is different. Leave them to cool on a wire rack.
  6. As the cupcakes cool, make the frosting: In a large bowl, using a hand-held mixer, blend the soft butter for 1 minute, sift in the icing sugar and salt and whisk for 2-3 minutes, add the vanilla and whisk for another two minutes.
  7. Divide this frosting among three bowls equally and colour one with the orange and the other one with the green food colours. Leave the third one as is.
  8. Take three small piping bags and one larger piping bag.
  9. Transfer the frostings into the smaller piping bags, snip of their ends and put these three in the larger bag with your favourite piping tip. (This is the easiest way to get a tricolour swirl instead of putting all colours in one. However, you may follow whatever is convenient to you.)
  10. Once the cupcakes cool down completely, frost your cupcakes and serve! These taste best the day it’s made; however, you can refrigerate them for a day or two.

I am absolutely in love with these cupcakes, you should definitely make these. And now speaking of the colour extracts. Food colours have always been a talk of concern, the synthetically manufactured colours usually have ingredients that aren’t so good for your body. Sprig’s natural colour extracts are colours extracted from things naturally having colour, hence they are not bad for your body. I tried them and they are really impressive, they are pigmented and give you the colour that the package shows. I am happy that I found a good alternative to synthetic food colours.

I highly suggest that you try this recipe, let me know your feedback and HAPPY INDEPENDENCE DAY! 😊

Also do follow me on Instagram , Pinterest and Facebook to join our amazing food journey!




‘Healthier’ Cinnamon Rolls

If you don’t like Cinnamon Rolls, we can’t be friends. I mean seriously, can you even resist the smell of freshly baked Cinnamon Rolls? I know I can’t, infact no one in our home can! It’s like the best kind of smell after may be the smell of freshly baked Brownies. No wait. I guess.. I love both of them equally!! I always love my Cinnamon rolls with a generous amount of cream cheese frosting. It is the best thing EVER! I know I have titled this recipe as “healthier” and to be honest it’s not totally healthy. But, it is definitely healthier than the regular cinnamon rolls so well, I’m in for it (*so that I can eat more cinnamon rolls without feeling guilty*). I’ve used a blend of whole wheat flour and all purpose flour, some honey and unrefined cane sugar. I don’t know how healthy it gets but I know it tastes so delicious, you won’t even notice.

It’s a labour of love, but it is so worth it and I know you won’t regret trying these. I have a hunch that if you’re on a strict diet then you may not consider this as a healthy choice but it is definitely a better option when you want to try to include better, nutritious foods to your diet.

Clicked by @bakesalotlady

Clicked by @bakesalotlady

Clicked by @bakesalotlady

Clicked by @bakesalotlady


400 g whole wheat flour

100 g plain flour

4 tbsp coconut oil

40g honey/unrefined sugar

1 large egg

10 g active dry yeast

1 tsp salt

200-250 ml luke-warm milk

1/2 beaten egg for brushing + 1 tbsp milk

For the filling:

75 g soft unsalted butter/solid but spreadable coconut oil

100 g unrefined cane sugar

1 1/2 tbsp ground cinnamon

For the glaze:

150 g softened cream cheese

120 g powdered sugar


  1. In a large bowl, add about half of the lukewarm milk, honey and yeast and just mix it with a spoon and keep aside for 5 minutes.
  2. Once you see bubbles on top of the mixture or if it’s foamy, it means your yeast is active and now you can add your egg and blend it in using a fork or a spoon till it is blended well.
  3. Sift the flours and salt into this bowl, add your coconut oil and half of the remaining milk. Using a woodden spoon, try to bring the mixture together or you may use your hands. Add the milk as needed, sometimes you may need more, sometimes less.
  4. Once everything comes together, knead the dough using your hands on a clean surface, add little flour as needed if the dough is too sticky. After kneading for about 8-10 minutes, the dough will be smooth and it will spring back almost when you poke it gently with a finger. You can also use a standing mixer to knead the dough if you do not want to knead it by hand.
  5. Oil a large bowl(or the same previous bowl) with coconut oil and transfer this dough to the bowl, add a little oil to the surface of the dough so that it doesn’t form a skin. Cover the bowl in plastic wrap and keep it in a warm, dust free surface of your house to rise for about 1-2 hours till it is doubled in size.
  6. When it is doubled in size, before rolling it out make sure your butter or coconut oil is in a spreadable consistency. Butter and line a 10×10 baking pan, or you can use any large baking pan which will fit the rolls.
  7. Flour your work surface and gently roll out your risen dough to a rectangle about 18 inches in length and 10 inches in breadth. Flour as needed. Once you finish rolling out to the required size, dust off the excess flour and gently spread the soft butter/spreadable coconut oil on the dough leaving about 1cm gap on the edges.
  8. Mix your sugar and cinnamon and sprinkle it all over the dough. Gently press the topping with your hands to just compress it and then gently start rolling your dough, lengthwise. Take your time, do not rush. Once you finish rolling, pinch the outer end to seal it so that it looks like a log.
  9. Cut into desired sized rolls. And place them on your prepared baking pan leaving a little space between them, then cover it with a clean towel and once again leave it in a warm – dry place for about 30-45 mins or until they puff up quite a bit.
  10. Preheat your oven to 175°C and when your cinnamon rolls are puffed up, with a pastry brush, brush the top of the rolls with the mixture of half a beaten egg and milk. Bake your Cinnamon Rolls for about 30 minutes or until they are beautifully golden brown.
  11. When your Cinnamon rolls are out of the oven, quickly blend the cream cheese and sugar using a whisk, and pour over the rolls while it is still warm. ENJOY!!!

I am absolutely in love with Cinnamon Rolls and these babies don’t last for more than 24 hours at our place, although I believe you can store them in an airtight container for a day or two in the refrigerator. I will recommend heating it up in the microwave for about 45 seconds before eating if you store them in the fridge. These rolls taste best the day they’re made, fresh out of the oven.

I hope you give this recipe a go do let me know your feedback.  Also, Don’t forget to follow me on Instagram , Pinterest and Facebook to join our amazing food journey!