Description
Delight in these vibrant Ube Cream Puffs, featuring light and airy choux pastry filled with a luscious ube-infused whipped cream. This recipe combines classic French cream puffs with the unique flavor and color of ube, a purple yam popular in Filipino desserts, making for an irresistible and visually stunning treat perfect for any occasion.
Ingredients
Scale
Dough Ingredients
- 1 cup all-purpose flour (unbleached)
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/4 cup granulated sugar
- 4 large eggs (room temperature)
- 1/2 cup ube puree
Filling Ingredients
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Choux Pastry Dough: In a medium saucepan over medium heat, combine the water and unsalted butter. Heat until the butter melts and the mixture begins to simmer. Stir in the all-purpose flour and granulated sugar all at once. Mix vigorously until the dough forms a cohesive ball and pulls away from the sides of the pan, cooking for about 1-2 minutes to remove excess moisture.
- Incorporate Eggs and Ube Puree: Remove the pan from heat and let the dough cool slightly for a few minutes. Add the eggs one at a time, beating well after each addition to fully incorporate. Once all eggs are mixed in and the dough is smooth and glossy, fold in the ube puree, which provides a lovely purple color and sweet flavor.
- Shape and Bake the Cream Puffs: Using a piping bag or spoon, dollop the dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for puffing. Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and have fully puffed up. Avoid opening the oven door during baking to prevent them from collapsing.
- Prepare the Ube Whipped Cream Filling: While the cream puffs cool, whip the heavy cream using a mixer until it starts to thicken. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form, creating a light and sweet filling with a hint of vanilla.
- Assemble the Cream Puffs: Once the baked puffs have cooled completely, carefully slice off the tops. Generously fill the bottom halves with the ube whipped cream using a spoon or piping bag. Replace the tops and optionally dust with additional powdered sugar for a beautiful finish.
Notes
- Ensure eggs are at room temperature for easier incorporation and better texture.
- Do not open the oven door during baking to prevent the puffs from deflating.
- Use fresh ube puree or good-quality frozen ube puree for the best flavor and vibrant color.
- The cream puffs are best served the same day but can be refrigerated for up to 1 day.
- For a vegan variation, substitute butter with vegan margarine and use coconut cream instead of heavy cream.
