Description
This delightful recipe for Ube Cream Puffs combines the vibrant color and flavor of ube (purple yam) with classic French pâte à choux pastry. These light, airy cream puffs are filled with sweetened whipped cream infused with vanilla, making them a perfect treat for dessert or special occasions. The recipe yields 12 cream puffs in about 45 minutes, utilizing baking as the primary cooking method to achieve a golden, puffed pastry shell.
Ingredients
Scale
For the Cream Puff Dough:
- 1 cup all-purpose flour (unbleached)
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/2 cup ube puree
- 1/4 cup granulated sugar
- 4 large eggs (room temperature)
For the 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 prepare for baking the cream puffs.
- Make Dough Base: In a saucepan over medium heat, combine the water and unsalted butter, stirring until the butter is fully melted. Add the all-purpose flour and granulated sugar, stirring continuously until the mixture forms a cohesive ball and pulls away from the sides of the pan, about 1-2 minutes. This step cooks out the raw flour flavor and readies the dough for egg incorporation.
- Incorporate Eggs and Ube Puree: Remove the pan from heat and allow the dough to cool slightly. Add the eggs one at a time, beating thoroughly after each to ensure a smooth, glossy dough. Fold in the ube puree until fully combined, which gives the dough its signature purple color and flavor.
- Pipe or Spoon Dough: Using a piping bag or spoon, dollop mounds of dough approximately 2 inches apart onto the prepared baking sheets. The spacing allows the puffs to expand and puff up evenly during baking.
- Bake Puffs: Bake in the preheated oven for 20-25 minutes until the puffs are golden brown and have puffed up, indicating they are cooked through with a light interior.
- Prepare Whipped Cream Filling: While the puffs are cooling, whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and sweet filling.
- Fill and Finish: Once the cream puffs are completely cooled, slice the tops off carefully. Fill each puff generously with the whipped cream and replace the top lids. Optionally, dust with additional powdered sugar for an elegant finish.
Notes
- Ensure eggs are at room temperature to blend smoothly into the dough.
- Cooling the dough slightly before adding eggs prevents them from cooking prematurely.
- Do not open the oven during the first 15 minutes of baking to prevent the puffs from collapsing.
- Use freshly whipped cream for best texture and flavor in the filling.
- Ube puree can be homemade or store-bought; ensure it is smooth for best incorporation.
