Description
Delight in these vibrant and fluffy Ube Cream Puffs, featuring a light choux pastry infused with purple yam puree and filled with sweet, fluffy whipped cream. Perfect as a unique dessert or a festive treat, these cream puffs combine the earthy sweetness of ube with a classic French pastry technique for a show-stopping, colorful delight.
Ingredients
Scale
Choux Pastry
- 1 cup all-purpose flour (unbleached)
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/2 cup ube puree
- 1/4 cup granulated sugar
- 4 large eggs (room temperature)
Filling
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prepare for baking the cream puffs.
- Make Dough Base: In a saucepan over medium heat, combine the water and unsalted butter until the butter melts fully. Stir in the all-purpose flour until the mixture forms a cohesive ball and cook for about 1-2 minutes to dry the dough slightly.
- Add Eggs and Ube Puree: Remove the pan from heat and let the dough cool slightly to avoid cooking the eggs. Add the eggs one at a time, mixing very well after each to fully incorporate and achieve a smooth batter. Then fold in the ube puree to impart the purple color and subtle flavor.
- Pipe or Spoon Dough: Transfer the batter into a piping bag or use a spoon to dollop mounds about 2 inches apart onto the prepared baking sheets, shaping evenly sized puffs.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cream puffs are puffed up and golden brown on the outside. Avoid opening the oven early to ensure proper rise.
- Prepare Filling: While the cream puffs are cooling, whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form to create a sweet, airy filling.
- Assemble Cream Puffs: Once the puffs have cooled completely, carefully cut off their tops, fill generously with the whipped cream, replace the tops, and optionally dust with powdered sugar for a finishing touch.
Notes
- Ensure eggs are at room temperature for better incorporation into the dough.
- Do not open the oven door during the first 15 minutes of baking to allow proper puffing.
- Ube puree can be homemade from cooked purple yam or store-bought for convenience.
- For a firmer filling, chill whipped cream before filling; alternatively, stabilize with gelatin if desired.
- Store cream puffs in the refrigerator if filled, and consume within 2 days for freshness.
