Chocolate Cardamom Cream Puffs


“Light & airy, in a bite

You seem like nothing, but have that might

Creamy, oozy, Mmmm.. you sound

Of happiness, smiles, and love newly found

Pop in a few, and those worries run

It’s song and dance, and all things fun

What’re you waiting for, c’mon off you go

Roll up your sleeves, and make a few!”


I have always been scared of puffs. And all things pastry. But these little bites of cloud were very so easy to make, and turned out pretty darn well for my first attempt! Oh, and as always, I filled them with a cardamom flavored chocolate cream for a sneaky indian twist!

Hopefully this post will encourage all those who have been shying away from making puffs, to don that apron and give it a bake.


Puffs (makes 15-18 bite sized puffs)

½ cup boiling water

¼ cup (4 tbsp) unsalted butter

½ cup flour

A pinch of salt salt

2 large eggs


½ cup heavy whipping cream

2 teaspoons cocoa powder

¾ teaspoon brown sugar

2 green cardamom, crushed

Make the filling

Whip the cream till soft peaks form. Fold in the sugar, cardamom & cocoa. Give it another quick whip till the cocoa is well blended. Discard the cardamom skin and refrigerate for at least an hour to get it chilled.

Make the puffs

Boil the water in a saucepan. Add the butter to the water and stir until melted. Stir in the flour & salt, and mix well till the dough starts to come together and a sticky, homogeneous ball is formed (see below).


Remove from heat and add 1 of the eggs. Beat well and let the mixture stand for 3-5 minutes. Add the other egg and, once again, beat well. Let it stand for 10 minutes. Mix for the last time and put the mixture into a piping bag. Snip off the edge of the bag, and put dollops of the mixture on a cookie tray, approximately 2 inches apart. You may use a spoon to do this, but the dough is rather sticky so I find it easier to use a bag!


Pre heat the oven to 375 F and bake for 20-25 minutes, till the crust is light brown and a toothpick inserted comes out clean. Mine were done in 22 minutes.

Cool completely and then fill with a teaspoon of the cocoa cardamom cream. Eat immediately.


You can use a variety of fillings such as banana cream, rum ganache (trust me on this one!), vanilla custard, ice cream (mmm!) or even go savory with chicken or a creamy salad. Let your imagination run wild, and enjoy this light & creamy snack bite-sized snack!


Brownie Cake with Cognac Ganache Frosting

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"When I was mere twenty three, I met a man of challenge

He wasn't even ready to date, leave alone marriage!

Mmm, I like myself a game, I thought one fine day

And thus started a chase, to make him look my way..

And boy did he look, looked to never ever turn

That gaze, oh that gaze, that still makes my head churn..

Ups & downs, rights & wrongs, we walked on through

Finding balance every year, growing as the coupled two

And now he turns thirty something, on this summery day of June

Making him older than me, and for that, I'm over the moon!

Jokes apart, he might be growing, in the number that is age

But his childish antics remain, if only to control my rage.

And as I bake up deliciousness, for a birthday treat true,

I secretly pray that soon he'll start cooking, and feed me insane too!"

Happy Birthday Marlin!

You're the best contest I ever won.

Ok, now that you're all are done with your aww's and sigh's, lets get on with it.

Honestly, this cake doesn't need a recipe.

It's a slab of my regular fudgy brownies, topped with dollops of dark luscious chocolate ganache - except that I was a tad naughty and added cognac to the mix. Hey, can't blame me for making a celebration out of a birthday! It is, however, made of my husband's favorite things [chocolate, chocolate & more chocolate] and I couldn't think of a better way to treat him today.

Be careful, for this [tall] dark & rich chunk of deliciousness can become an addiction. And this one ... you can't marry! ;)

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1 round brownie cake (use this recipe, and bake it in a round spring-foam pan instead of a regular brownie pan)

1/4 cup whipping cream

2 oz semi-sweet dark chocolate, broken into pieces

2 tablespoons good quality cognac


1. Bake your brownie base and cool completely to room temperature. (You do not want to spread the ganache on even a moderately warm cake)

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2. Bring the cream to a simmer. Pour it over the broken chocolate pieces and mix. Once the chocolate has melted, add the cognac and whisk till the mixture gets a subtle shine and is smooth. Chill in an ice bath or in the refrigerator to thicken - this will make the ganache achieve a spreadable consistency (approx 15 minutes). When you're ready to use it, give it a quick little whip again.

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3. Spread, sprinkle (if you wish) & celebrate!

Simple, isn't it? The cake can be made a day ahead & will last for at least a week in the refrigerator. Although, reality is, once cut it won't even last an hour!

Oh, and if you have any ganache leftover, ditch your Nutella and spread that instead on your morning toast. More-than-a-little indulgence for breakfast is exactly what we wake up for!

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