Ube Cream Puffs Delight

If you have never tasted ube before these ube cream puffs might just make you fall in love with this magical purple yam. Crisp golden choux shells cradle a smooth ube custard that is lightly sweet with nutty undertones and a color that always brings smiles to the table. They look bakery-fancy but are much simpler than you would think especially that satisfying moment you bite through the crisp shell into velvety purple filling.

The first time I made these my family polished off every last puff in one afternoon. Now they get requests for birthdays and holidays or whenever someone spots ube at the store.

Ingredients

• Unsalted butter: gives richness and helps the pastry become tender and flavorful use real butter for best results
• Whole milk and water: bring moisture to the dough so it puffs up properly choose whole milk for extra flavor
• Sugar: gives a touch of sweetness to both dough and filling use fine sugar for better dissolving
• Salt: balances the sweetness and enhances all other flavors use fine kosher or sea salt
• All purpose flour: creates structure in the choux pastry sift before using for a smooth dough
• Eggs: provide structure and that classic puffed texture use large eggs at room temperature for consistent results
• Ube halaya: supplies the signature purple color and nutty taste opt for one that lists ube as the first ingredient and check the sugar level if sweetened cut back on added sugar
• Heavy cream: adds silkiness to the custard look for fresh cream with no additives
• Cornstarch: thickens the ube custard choose one with a fine texture for a smooth result
• Egg yolks: make the filling extra rich and creamy separate them carefully so no whites sneak in
• Vanilla extract: rounds out flavors with warmth buy pure vanilla if possible

Step-by-Step Instructions

Make the Choux Pastry Dough:

In a saucepan place the unsalted butter whole milk water sugar and salt. Heat over medium until the mixture comes to a rolling boil making sure butter is fully melted. Immediately add all the flour at once and stir with a wooden spoon for two to three minutes until a soft smooth dough forms and pulls away from the sides of the pan. Keep stirring so no flour clumps remain and a slight film forms on the bottom which means the dough is ready.

Beat in the Eggs:

Take the dough off the heat and let it cool down for five to eight minutes until it is no longer hot to the touch. Add one room temperature egg and beat in thoroughly using a spoon mixer or spatula. The dough may look like it is separating at first but keep mixing and it will come back together. Repeat with the remaining eggs one at a time mixing fully between each addition until you have a glossy thick dough that holds a soft shape.

Pipe and Bake:

Line a baking sheet with parchment paper. Use a piping bag or two spoons to create small rounds about two inches wide and two inches apart. Bake at four hundred degrees Fahrenheit for ten minutes to create steam and lift. Lower the temperature to three hundred fifty degrees and bake twenty minutes more until the puffs are deep golden, crisp and hollow inside. Do not open the oven during baking or the puffs might collapse. Let cool completely on a rack.

Make the Ube Cream Filling:

In a saucepan combine ube halaya whole milk heavy cream sugar cornstarch and egg yolks. Whisk together before heating so there are no lumps then cook over medium stirring constantly. The mixture will thicken after four to five minutes and should coat the back of your spoon with a deep purple glossy look. Remove from heat stir in vanilla and let cool fully in the fridge for at least one hour to set the custard.

Fill the Puffs:

Once the puffs and custard are completely cooled use a small paring knife to poke a hole in the bottom or side of each shell. Fill a piping bag or a zip-top bag with the chilled ube cream and pipe generously into each puff feeling for when the pastry feels heavy. If you do not have a bag you can spoon the filling in after slicing each puff open halfway.

Garnish and Serve:

Dust puffs lightly with powdered sugar if you like for a pretty finish. Serve the cream puffs cold or at room temperature and enjoy the contrast between the crisp shell and creamy purple filling.

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The smooth rich texture of ube halaya is my favorite part every time I take a bite it reminds me of tasting ube ice cream on vacation with my family. We once made a birthday tower of these cream puffs for my little cousin who had never seen purple dessert before and now they are a must for every family get-together.

Storage Tips

Store unfilled choux shells in an airtight container at room temperature for up to two days and crisp them in a hot oven for five minutes before filling if needed. Filled cream puffs should be kept chilled in the refrigerator and enjoyed within forty eight hours for best texture. You can freeze unfilled shells for up to two months thaw and reheat briefly to crisp up before using.

Ingredient Substitutions

If you cannot find ube halaya you can use mashed cooked purple sweet potato or taro paste for a similar color and mild flavor. For the custard you can swap the heavy cream for coconut milk for a dairy free version or add a spoonful of coconut flakes to the filling for a tropical twist.

Serving Suggestions

Serve these cream puffs with a pot of green tea or a glass of iced coffee. They pair nicely with fresh berries or a dollop of whipped coconut cream. For parties arrange the puffs into a tower and drizzle with a little white chocolate or edible gold for a festive look.

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Cultural Context

Ube is beloved in Filipino desserts for its tiny hints of vanilla and sweet potato and its stunning color. Choux pastry has French roots but has become a favorite around the world often paired with unique fillings like this sweet purple custard. Bringing these two together in one dessert is a playful fusion that never fails to impress.

Common Recipe Questions

→ Can I use store-bought ube halaya?

Yes, store-bought ube halaya works well. If it's already sweetened, reduce added sugar to suit your taste.

→ How do I keep the pastry shells crisp?

Bake until golden and let shells cool fully before storing unfilled. Fill just before serving for extra crispness.

→ Can these be made ahead of time?

Absolutely! Prepare choux shells a day ahead and fill shortly before serving. Store filled puffs in the fridge.

→ What can I substitute for ube?

Mashed purple sweet potato, taro paste, or even matcha custard can be used as alternative fillings.

→ Why did my choux puffs collapse?

This often happens if the oven door is opened early or if shells are underbaked. Bake until thoroughly golden and crisp.