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
Scale
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.
