If you are craving a delightful treat that combines the airy lightness of cream puffs with the vibrant, subtly sweet flavor of purple yam, you’re in for a real treat with this Ube Cream Puffs Recipe. These heavenly puffs boast a crisp, golden exterior and a cloudlike center filled with luscious ube-infused whipped cream that celebrates the unique color and taste of ube in a way that’s simply irresistible. Perfect for impressing guests or indulging yourself, these cream puffs bring a delightful twist to a classic French dessert with a Filipino-inspired flair.
Ingredients You’ll Need
Whipping up this Ube Cream Puffs Recipe is surprisingly straightforward, thanks to a handful of simple, pantry-friendly ingredients. Each plays a crucial role, from the lightness of the eggs for puffs’ rise to the creamy sweetness of the ube puree, ensuring the perfect balance of texture, flavor, and that unmistakable violet hue.
- 1 cup all-purpose flour (unbleached): The backbone for structure, enabling the dough to puff beautifully.
- 1/2 cup unsalted butter: Adds richness and helps create that crisp exterior.
- 1/2 cup water: Hydrates the dough and generates steam to puff the shells.
- 1/2 cup ube puree: Infuses the dough with natural purple color and subtle sweetness unique to ube.
- 1/4 cup granulated sugar: Balances the savory notes with a touch of gentle sweetness.
- 4 large eggs (room temperature): Essential for creating the airy, delicate puff texture.
- 1 cup heavy cream: Whipped into a silky filling that complements the light choux pastries.
- 3 tbsp powdered sugar: Sweetens and stabilizes the whipped cream filling and makes an elegant dusting.
- 1 tsp vanilla extract: Adds depth and enhances the flavor of the whipped cream filling.
How to Make Ube Cream Puffs Recipe
Step 1: Prepare Your Oven and Parchment
Start by preheating your oven to 425°F (220°C) and lining two baking sheets with parchment paper. This ensures even heat distribution and prevents your delicate dough from sticking as they bake.
Step 2: Make the Choux Dough Base
In a medium saucepan over medium heat, combine the water and unsalted butter. Stir until the butter melts completely. Then, add the all-purpose flour in one go and stir vigorously. The dough will form a single ball, pulling away from the sides of the pan after about 1 to 2 minutes—this step cooks off excess moisture and helps develop the perfect texture for puffing.
Step 3: Incorporate Eggs and Ube Purée
Remove the pan from heat and let the dough cool for a few minutes—this helps prevent scrambling the eggs. Crack in the eggs one at a time, beating thoroughly after each addition until the batter is smooth and shiny. Then gently fold in the ube puree, which gives the dough that signature gorgeous purple tint and delicate flavor.
Step 4: Shape and Bake the Puffs
Transfer the dough into a piping bag or use a spoon to dollop mounds roughly 2 inches apart onto the lined baking sheets. Pop them in the oven and bake for 20 to 25 minutes. You’ll know they’re ready when they have puffed up, are firm to the touch, and have a golden brown exterior. Resist opening the oven early to keep your puffs perfectly airy!
Step 5: Prepare the Ube Whipped Cream Filling
While the shells cool, whip the heavy cream with powdered sugar and vanilla extract. Beat until the cream holds stiff peaks—that means when you lift the whisk, the peaks stand firm without collapsing, ensuring a light and luscious filling for your puffs.
Step 6: Assemble the Cream Puffs
Slice the tops off the cooled cream puffs gently, then fill generously with your freshly whipped ube cream. Nestle the tops back on and, if you want, dust a little powdered sugar over the finished puffs for a touch of elegance and sweetness.
How to Serve Ube Cream Puffs Recipe
Garnishes
Presentation elevates every bite. Sprinkle a dash of powdered sugar on top, or add a few edible flowers or a drizzle of ube syrup for a visual and flavor boost. Toasted coconut flakes can also provide a lovely texture contrast and highlight the tropical roots of ube.
Side Dishes
Serve these delicate puffs alongside a cup of rich coffee or a fragrant jasmine tea to balance the creamy sweetness. Fresh berries or sliced mango on the side bring a refreshing tartness and vibrant color contrast that complements the rich cream filling beautifully.
Creative Ways to Present
For a stunning dessert centerpiece, arrange the filled cream puffs into a tower or croquembouche. You can also pipe the cream into mini tart shells for a bite-sized variation on the traditional cream puff, adding an extra crunch that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Once filled, store your Ube Cream Puffs in an airtight container in the refrigerator. They are best enjoyed within 1 to 2 days to maintain the crispness of the shell and freshness of the cream. The shells may soften over time, but the flavor will continue to delight.
Freezing
You can freeze the unfilled cream puff shells by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe bag. When ready, thaw completely and fill fresh with whipped ube cream. Filled puffs do not freeze well due to the moisture in the cream.
Reheating
To revive crispness in thawed shells, heat them briefly in a 350°F (175°C) oven for 3 to 5 minutes before filling. Avoid reheating after filling to keep the cream at its freshest and most delicious.
FAQs
Can I use store-bought ube halaya instead of ube puree?
Yes! Store-bought ube halaya works perfectly as a substitute for ube puree in this recipe. Just make sure it’s smooth and properly incorporated into the dough to achieve that vibrant color and authentic flavor.
What if I don’t have a piping bag?
No worries! You can spoon the dough onto the baking sheets. Just try to keep the size consistent for even baking and similar puffing. Using a plastic zip-top bag with a small cut corner can also mimic a piping bag quite well.
Can I make the whipped cream filling dairy-free?
Absolutely. Substitute heavy cream with coconut cream and use a dairy-free powdered sugar to whip a deliciously rich and creamy filling that complements the ube flavor beautifully.
Why didn’t my cream puffs puff up fully?
This often happens if the dough is too wet or if the oven temperature wasn’t hot enough. Make sure to cook the flour mixture thoroughly and maintain that 425°F heat for a good steam burst to puff up the shells perfectly.
How long do the Ube Cream Puffs stay fresh?
Best to enjoy them within 1 to 2 days after filling, stored in the refrigerator. The shells will gradually soften, but the delicate flavors of ube and cream remain wonderful during this time.
Final Thoughts
This Ube Cream Puffs Recipe is truly one of those feel-good desserts that brings joy with every bite. It’s a wonderful way to explore the enchanting flavor of ube while enjoying the classic delight of cream puffs. Whether it’s for a special occasion or a weekend treat, these purple-hued gems will have everyone asking for seconds. Go ahead, dive into this colorful, creamy adventure—you won’t regret it!
Print
Ube Cream Puffs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Description
Delight in these vibrant Ube Cream Puffs, featuring light and airy pastry shells infused with sweet ube puree and filled with luscious whipped cream. Perfect for an elegant dessert or festive treat, these cream puffs combine classic choux pastry techniques with the unique flavor and color of purple yam for a visually stunning and delicious experience.
Ingredients
Choux Pastry
- 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
- 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 prevent sticking and ensure easy cleanup.
- Make Dough: In a saucepan over medium heat, combine water and unsalted butter. Stir until the butter melts completely. Add the all-purpose flour and granulated sugar all at once, stirring vigorously until the mixture forms a cohesive ball that pulls away from the sides of the pan. Continue cooking for 1-2 minutes to cook out excess moisture.
- Add Eggs and Ube Puree: Remove the pan from heat and allow the dough to cool slightly, so it won’t cook the eggs prematurely. Add the eggs one at a time, mixing thoroughly after each addition to fully incorporate. Stir in the ube puree until the dough has an even purple color and smooth texture.
- Shape and Bake: Transfer the dough to a piping bag or use two spoons to dollop spoonfuls about 2 inches apart on the prepared baking sheets. Place in the oven and bake for 20-25 minutes until the puffs are golden brown and have puffed up to create hollow centers.
- Whip Cream Filling: While the puffs are cooling, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form, creating a light and sweet filling.
- Assemble Cream Puffs: Once cooled, carefully slice the tops off the cream puffs. Fill each puff generously with the whipped cream, then replace the tops. Optionally, dust with extra powdered sugar for a beautiful finishing touch.
Notes
- Ensure eggs are at room temperature for better incorporation and puff rise.
- Cooling the dough slightly before adding eggs prevents them from cooking and curdling.
- Do not open the oven door during baking to prevent collapse of the puffs.
- Ube puree can be homemade or store-bought for convenience.
- These cream puffs are best enjoyed the same day for maximum freshness, but can be refrigerated for up to 2 days.
