If you’re looking for a pastry that turns heads and delights taste buds, Ube Cream Puffs are your new must-try treat. Imagine delicate, golden choux shells, each one hiding a burst of luscious purple yam custard that’s as vibrant as it is dreamy. These whimsical confections combine French bakery charmp with the sweet, nutty comfort of ube, creating a dessert that’s both familiar and refreshingly unique. Whether you’re bringing a pop of color to a potluck or simply indulging in a little weekend baking therapy, Ube Cream Puffs are as fun to make as they are to eat.

Ingredients You’ll Need

Every component of these Ube Cream Puffs comes together with a handful of everyday ingredients — nothing fussy, but each one contributes to the magic, whether it’s the delicate structure of the pastry or the rich, vibrant hue of the custard filling. Here’s what you need, with some tips to ensure every bite is cloudlike and flavorful.

Water: Provides moisture and helps create steam for that signature puff in the choux pastry!
Milk: Adds richness and tenderness to the pastry and creates a creamy base for the ube filling.
Unsalted Butter: Gives both pastry and custard a silky texture and rich flavor — good quality makes a difference.
Salt: Enhances the depth of flavor and keeps sweetness in check.
Granulated Sugar: Lightly sweetens the pastry and balances the subtly nutty ube custard.
All-Purpose Flour: The backbone of the choux, giving it that crisp-yet-tender bite.
Large Eggs: The secret to airy, golden pastries; don’t rush the mixing, let the dough cool slightly first!
Cornstarch: Thickens the custard smoothly so the filling stays creamy and not runny.
Large Egg Yolks: Enrich the custard and create a custardy mouthfeel you’ll love.
Ube Extract: Brings a vibrant purple color and unmistakable Filipino flavor; a little goes a long way.
Heavy Cream: Adds dreamy lightness to the filling, making every bite airy and irresistible.
Powdered Sugar: Sweetens the whipped cream and finishes the Ube Cream Puffs with a gentle touch.

How to Make Ube Cream Puffs

Step 1: Prepare the Choux Pastry

Start your Ube Cream Puffs adventure by making the choux pastry. In a medium saucepan, combine the water, milk, butter, salt, and just a hint of sugar, then bring it all to a joyful bubble over medium heat. Once the butter has fully melted, take it off the heat and dump the flour in one go — don’t hesitate! Stir quickly until the dough comes together and pulls away from the pan, forming a ball. Return the pan to the stovetop and cook the dough for a minute or two to dry it out slightly; this step prevents soggy puffs and ensures the perfect hollow inside.

Step 2: Add the Eggs

Let the dough cool for about 5 minutes (so you don’t scramble the eggs!), then mix in the eggs one at a time. The dough will look a bit slippery at first, but keep beating — it will come together into a smooth, shiny, pipeable mixture. This texture is key for achieving the classic puff and golden crust that makes Ube Cream Puffs stand out.

Step 3: Pipe and Bake the Pastry Shells

Fill a piping bag with the choux dough and pipe 12 evenly spaced mounds onto a parchment-lined baking sheet. Each mound should be about golf ball size. Bake them at 425°F (220°C) for 10 minutes for that initial lift, then lower the heat to 325°F (160°C) and let them bake another 15–20 minutes. You’ll know they’re ready when they’re beautifully golden and sound hollow when tapped. Don’t forget: pierce each puff with a skewer to release steam so they cool without turning soggy.

Step 4: Make the Ube Custard Filling

While the pastry shells cool, it’s time to whip up the star of the show — the ube custard! Start by heating the milk until it’s steaming. In another bowl, whisk together sugar, a pinch of salt, cornstarch, and egg yolks until the mixture becomes pale and creamy. Gradually pour in the hot milk, whisking constantly to temper the eggs and avoid surprises. Return the mixture to the pan, stirring nonstop until it thickens into a magical, velvety custard. Off the heat, stir in the butter and ube extract. Cover the custard with plastic wrap (touching the surface), then chill until completely cool and set.

Step 5: Whip and Fold

Once the ube custard is thoroughly chilled, whip the heavy cream and powdered sugar to stiff peaks. Gently fold the whipped cream into the custard to create a filling that’s airy but still rich with luscious ube flavor. This step gives your Ube Cream Puffs their dreamy, cloudlike center.

Step 6: Fill the Puffs

When the shells and custard are both ready, it’s piping time! Transfer the ube filling to a clean piping bag fitted with a small round tip. Pipe the custard through the steam hole or make a small slit in each shell’s side or base. Fill until you feel gentle resistance — that’s when you know the shell is perfectly packed with flavor.

Step 7: Serve or Chill

At this point your Ube Cream Puffs are ready for the spotlight! Serve immediately for crisp shells, or chill for up to a day to let the flavors mingle. Either way, prepare yourself for delighted reactions and maybe a second helping.

How to Serve Ube Cream Puffs

Garnishes

Dust your Ube Cream Puffs with a generous sprinkle of powdered sugar for a classically elegant finish. For a playful touch, you can add a few curls of fresh ube halaya, edible flower petals, or even a drizzle of white chocolate. The contrast of bright purple custard with a snowy white topping is always a showstopper!

Side Dishes

Since Ube Cream Puffs are sweet but not overly sugary, they pair beautifully with fresh fruit like mango slices or berries. For an elevated dessert plate, try serving them alongside a tart sorbet, sweetened coconut cream, or a fragrant jasmine tea. With their pop of color and pillowy texture, these puffs play well with both exotic and familiar sides.

Creative Ways to Present

Show off your baking skills by stacking the Ube Cream Puffs into a mini croquembouche tower, or arrange them on a pastel platter for a party-ready centerpiece. For extra flair, serve them in cupcake liners or on tiny plates with a dollop of whipped ube cream on the side. However you plate them, let that vibrant purple filling peek through!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Ube Cream Puffs (lucky you!), pop them in an airtight container and refrigerate. They’re best enjoyed within 24 hours for optimal texture, as the choux pastry can soften over time from the creamy filling.

Freezing

You can freeze the unfilled shells for up to a month: just let them cool completely, then arrange in a single layer in an airtight bag or container. Thaw before filling. While the filled puffs can technically be frozen, the custard’s texture may change, so it’s best to fill right before serving for ultimate freshness.

Reheating

To revive the crispness of choux shells, heat them in a 300°F (150°C) oven for 5–8 minutes. Always let them cool before filling to avoid melting the custard. If you’ve already filled and chilled your Ube Cream Puffs, simply enjoy them cold straight from the fridge; no reheating required!

FAQs

Can I use ube halaya instead of ube extract for the filling?

Yes, you absolutely can! In fact, using ube halaya will add extra body and authentic earthy flavor to the custard. Substitute part (or all) of the ube extract with halaya for a deeper purple color and richer taste. Just be sure to blend well so the filling stays silky smooth.

How do I keep the cream puffs from getting soggy?

The key to crisp Ube Cream Puffs is to pierce the shells after baking to let steam escape and to fill them just before serving. If making ahead, store shells and filling separately, combining only when ready to eat for the best texture.

What if I don’t have a piping bag?

No piping bag? No problem! You can use a sturdy zip-top bag with the corner snipped off for both dough and cream, or simply split the puffs and spoon the filling inside. Your homemade touch will shine no matter what.

Can I make mini puffs for parties?

Absolutely! Just pipe smaller mounds of dough (about 1-inch across) and reduce the baking time slightly. Mini Ube Cream Puffs are adorable for parties and just as delicious, with all that irresistible purple filling inside.

Is there a dairy-free version of this recipe?

With a few swaps, yes! Substitute non-dairy butter and milk in both pastry and custard. For the whipped cream, use coconut cream and whip it with powdered sugar. The result will still be creamy, colorful, and oh-so-satisfying.

Final Thoughts

If you’ve ever wanted to bake a dessert that surprises, delights, and transports you in just one bite, Ube Cream Puffs deliver all that and more. Whether you’re new to baking or a seasoned dessert enthusiast, don’t miss the chance to try this colorful twist on a classic — it’s one of those recipes that always draws smiles and second helpings!

Ube Cream Puffs Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 1 hour 15 minutes (plus chilling)
Yield: 12 cream puffs 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of light and airy choux pastry filled with a rich and creamy ube custard. These Ube Cream Puffs are a fusion of Filipino flavors and French pastry techniques, resulting in a unique and delicious dessert.

Ingredients

Scale

Choux Pastry:

½ cup water
½ cup milk
½ cup unsalted butter
¼ teaspoon salt
2 teaspoons granulated sugar
1 cup all-purpose flour
4 large eggs

Ube Custard Filling:

2 cups milk
⅓ cup granulated sugar
pinch of salt
3 tablespoons cornstarch
3 large egg yolks
3 tablespoons unsalted butter
2 teaspoons ube extract
¾ cup heavy cream
2 tablespoons powdered sugar

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Instructions

Prepare Choux Pastry: In a saucepan, combine water, milk, butter, salt, and sugar. Cook until boiling. Remove from heat, add flour, stir until dough forms. Cool, then beat in eggs. Pipe mounds onto a baking sheet and bake.
Make Ube Custard Filling: Heat milk, whisk sugar, salt, cornstarch, and egg yolks. Cook until thickened. Stir in butter and ube extract. Chill.
Assemble: Whip cream with sugar, fold into custard. Fill puffs with the custard mixture.