Ube Cream Puffs (Printer-Friendly Version)
Crispy choux puffs filled with creamy ube custard for a sweet nutty dessert everyone will love.
# Required Ingredients:
→ Choux Pastry
01 -
115 g unsalted butter
02 -
120 ml whole milk
03 -
120 ml water
04 -
12 g granulated sugar
05 -
1 g fine sea salt
06 -
125 g all-purpose flour
07 -
4 large eggs
→ Ube Cream Filling
08 -
240 g ube halaya (mashed purple yam)
09 -
240 ml whole milk
10 -
120 ml heavy cream
11 -
24 g granulated sugar
12 -
9 g cornstarch
13 -
2 egg yolks
14 -
5 ml vanilla extract
# Step-by-Step Instructions:
01 -
In a medium saucepan over medium heat, combine butter, whole milk, water, sugar, and salt. Bring to a boil, then add flour all at once and stir vigorously with a wooden spoon until dough forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
02 -
Add eggs one at a time to the cooled dough, beating thoroughly after each addition until the mixture is glossy, smooth, and pipeable.
03 -
Transfer dough to a piping bag or use a spoon to shape 5 cm rounds onto a parchment-lined baking sheet. Bake in a preheated oven at 200°C for 10 minutes, then reduce temperature to 175°C and continue baking for 20 minutes or until puffed and deeply golden. Cool completely on a wire rack.
04 -
In a saucepan, whisk together ube halaya, whole milk, heavy cream, sugar, cornstarch, and egg yolks until smooth. Place over medium heat and cook, stirring constantly, until thickened and glossy. Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover the surface directly with plastic wrap and chill completely.
05 -
Poke a small hole in each cooled choux shell. Pipe or spoon chilled ube cream into the centers until generously filled.
06 -
Optionally dust with powdered sugar before serving. Enjoy cold or at room temperature.
# Handy Cooking Tips:
01 -
Allow choux pastry shells to fully cool before filling to retain their crisp texture.
02 -
For best results, chill the ube cream completely to ensure proper consistency for piping.