Ube Cream Puffs

These Ube Cream Puffs are filled with Ube Ice Cream and topped with an Ube Glaze. To add a bit of crunch Ube Polvoron is also sprinkled on top.

OMG these are so so good. Making the puffs are a bit of work, but it's so worth it. Once you learn how to make them, you can change the fillings and toppings as you wish.

I did want to make this a little bit easier for you. There is no need to make the filling, as you can use store bought Ube Ice Cream. I mean you can make it as well if you want, but if you don't have time store bought is totally okay.

The Ube Glaze is made with Ube Cookie Butter, which you can buy as well. However I do have a recipe for Ube Cookie Butter if making from scratch is your jam.

Let's get to making this beauty!

Ingredients for the Choux Pastry (Pâte à Choux) 

This is the fancy name for the pastry used in the Ube Cream Puffs. Funny story - via Chef Gene Gonzales. I have his book Philippine Breads and in thee is a recipe for Petisue. I was reading through the recipe and realized the ingredients and cooking method was for Choux Pastry or in French Pâte à Choux. Get it, Petisue is the Filipino way to spell and pronounce Pâte à Choux. I love us. Traditionally Petisue is filled with a Yema like filling. I'll probably do that another time as it sounds so good.

Okay now to the ingredients list. For the dough this is what you will need.

All Purpose Flour - You will need ½ cup that has been sifted and has no lumps.

Teaspoon Salt - Just a bit will do ¼ teaspoon.

Unsalted Butter - Use 4 tablespoons soft or room temperature butter.

Water - You will need ½ cup measured out.

Sugar - Use super fine sugar so that it melts fast. Just ½ teaspoon.

Eggs - Get the best eggs you can with a super orange yolk, as the color of the yolk is where the puffs gets it's color from. Pale yolks will give you pale puffs.

How to Make Choux Pastry (Pâte à Choux) 

Mix together the ½ cup of flour and ¼ teaspoon of salt in a small bowl and pre-heat your oven to 425F. It has to be that hot, as the heat is what will make the pastry puff up.

In a sauce pan add the ½ cup of water, 4 tablespoons of unsalted butter and ½ teaspoons of sugar.

Place the pan on the stove and turn to medium heat. Don't forget to have that bowl of flour and salt next to the stove. You need to add it in quickly once it starts to boil.

Once you start to see the edges of the mixture boil, add in the flour and salt mixture to the pan, but turn the heat down to low.

Use a wooden spoon to mix the dough well.

Once the dough starts to clump together like a ball and looks a bit dry, turn off the heat and take it off the stove. It will take about 2 minutes of stirring to get it to this stage.

Transfer the dough to a bowl and leave it to cool for 5 minutes. While the dough is cooling down whisk together the 2 eggs in a small bowl.

Once the dough is cool add in the eggs and quickly whisk it in.

Stop when it's nice and smooth and change to a spatula and smooth down the sides of the bowl.

To get the ideal Ube Cream Puff shape you will need to pipe the dough into round mounds. You will need a 2 cm plain piping tip and a piping bag. Cut the end of the bag and place through the end of the bag. Fold the bag over to make it easier to add the dough in.

Use the spatula to spoon the dough in the prepare piping bag and then slowly push the dough down so that it reaches the inside of the piping tip. Don't press too hard or it will seep out before it's ready.

I like using silicon macaron templates to make the puffs. It's the perfect one bite size to pop in the mouth. Place it on a baking sheet.

Now pipe the dough into about 2 inch domes, leaving space in between so that it has room to grow.

Once you are done piping, dip your finger in water and pat down any spikes of dough.

Once the Choux Pastry is ready bake in the oven for 20 minutes. Then take it out of the oven and turn the temperature down to 350F and bake for a further 5 minutes just to dry it out.

Here they are all nice and golden and crispy out of the oven.

Transfer to a wire rack to cool fully. While it's cooling down make the Ube Glaze.

Ingredients for Ube Glaze

You will need just 3 ingredients for the Ube Glaze.

Ube Cookie Butter - You can make it from scratch using my Ube Cookie Butter recipe, or buy it from Ninog's Dessert Lab. You will need 2 tablespoons. It needs to be slightly melted so heat it up in the microwave for about 10 seconds.

Powdered Sugar - With the powdered sugar, you may need more. Start with ⅓ cup.

Milk - You can use any kind of milk. Coconut is a good option! It goes great with Ube.

How to Make Ube Glaze for Ube Cream Puffs

Making the Ube Glaze is all about trial and error. You may need to add more sugar or more milk to get the right consistency of drip.

Start by adding the 2 tablespoons of Ube Cookie Butter and ⅓ cup of powdered sugar in a bowl.

Mix the Ube Cookie Butter and powdered sugar well.

Add in the milk and mix well again.

Feel free to add more sugar or milk to get it to a gooey dripping consistency. If the glaze seems too thin, add more sugar 1 tablespoon at a time. If the glaze seems too tight, add more milk 1 teaspoon at a time mixing well in between each addition.

Filling the Ube Cream Puffs

Now it's the fun part! We can to put together the Ube Cream Puffs. If you are serving this at a party it's a really fun DYI to end the meal.

For the filling I used store bought Magnolia Ube Ice Cream because it's the best! However if you prefer to make your own use my Ube Ice Cream Recipe and make it at least a day ahead of serving.

Place everything on the table, the cooked puffs, Ube Ice Cream, Ube Glaze and some Ube Polvoron (for a bit of crunch).

To make an Ube Cream Puff, cut a puff in half and fill it with a small scoop of Ube Ice Cream.

Then drizzle a bit of Ube Glaze on the top.

Gah, she is a beauty. However we can even make her even more beautiful!

Grate some Ube Polvoron on the top and she is ready to be eaten.

Repeat that process until you have made all the Ube Cream Puffs.

How To Store Any Left Over Ube Cream Puffs

You can freeze them fully made. Place them in a freezer proof container with the date. It should keep for 1 month.

Other Puff Recipes

For a sweet and salty take make my Ensymada Cream Puff. For an all savory one make my Everything But the Bagel Gougeres (Cheese Puffs).

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this recipe.   I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.