This Ube Cream Puff starts with a classic choux pastry layered over my Ube Custard. Use the choux with custard, whipped cream, or chocolate—whatever filling you prefer to create irresistible bite-sized treats.
What is Choux Pastry?
Choux pastry is a versatile foundation for many desserts. It puffs up into a light, hollow shell that’s perfect for cream puffs, eclairs, and profiteroles. Once baked, choux can be filled and finished however you like—chocolate drizzle, whipped cream, or a sprinkle of pearl sugar all work beautifully.
Ube Cream Puff Ingredients
This choux dough uses just seven ingredients: milk, water, all-purpose flour, salt, granulated sugar, eggs, and unsalted butter. The ube custard filling is separate—follow the linked Ube Custard recipe to make that component.
How Do You Make Ube Cream Puffs?
There are two main components: the choux pastry (the puff) and the ube custard filling. Make the custard ahead of time or while the puffs bake—follow the Ube Custard recipe for the filling instructions. The choux is straightforward: cook the wet ingredients with the flour, incorporate eggs one at a time, pipe, and bake until golden and dry.
Start by bringing the butter, water, and milk (and sugar and salt) to a simmer, then add flour all at once. Stir until the dough pulls away from the pan and forms a ball. Smash it against the sides of the pan to dry it slightly, then remove from heat to cool briefly.
Work the dough until it’s smooth, then add eggs one at a time, fully incorporating each before adding the next. The final texture should be a glossy, pipeable choux dough that holds a peak but still flows.
Pipe the dough onto a parchment-lined baking sheet in even mounds, press down the peaks for a rounder top, and brush with egg wash for a glossy finish. Bake at high heat first to set the shape, then lower the temperature to dry out the interior so the puffs stay hollow and crisp.
Once baked, pierce each puff with a knife to release steam and prevent sogginess. Allow them to cool completely before filling so the pastry stays crisp.
Recipe
Ube Cream Puff
Ingredients
- ½ cup (113g) unsalted butter sliced into 8 pieces
- ½ cup (120ml) water
- ½ cup (120ml) milk
- ¼ teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1 egg yolk for egg wash
- ube custard filling
Method
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Make the custard before or while the puffs bake. Use the Ube Custard recipe for the filling.
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In a large saucepan, combine the butter, water, milk, salt, and sugar. Stir until the butter melts and the sugar dissolves, then bring to a simmer.
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Lower the heat and add the flour all at once. Stir until the mixture forms a ball. Press the dough against the pan sides to dry it for about 1 minute, then remove from heat.
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Let the dough cool briefly. With a wooden spoon or stand mixer, add eggs one at a time, fully incorporating each before adding the next (about 30 seconds per egg). The dough should be smooth and glossy.
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Preheat the oven to 400℉. Line a baking sheet with parchment and, if helpful, mark circle guides underneath for even spacing.
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Fill a piping bag with the dough and pipe small mounds. Flatten the peaks slightly so tops bake rounded. Brush with egg yolk for a shiny finish.
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Bake at 400℉ for 20 minutes, then reduce the oven to 350℉ and bake for another 10–15 minutes until golden and dry. While they bake, finish the ube custard if needed.
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Remove from oven and let cool enough to handle. Poke each puff with a knife to release trapped steam, then cool completely.
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Slice the puffs in half and pipe in the ube custard. Serve chilled or at room temperature—enjoy!