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.
Servings: 23 Puffs
Equipment
- Small Sauce Pan
- Whisk
- Wooden Spoon
- Spatula
- Baking Sheet
Ingredients
Choux Pastry (Puff Pastry Dough)
- ½ Cup Flour sifted
- ¼ Teaspoon Salt
- ½ Cup Water
- 4 Tablespoons Soft Butter
- ½ Teaspoon Super Fine Sugar
- 2 Eggs whisked
Ube Glaze
- 2 Tablespoons Ube Cookie Butter
- ⅓ Cup Powdered Sugar
- 1 Tablespoon Milk any milk is okay
Filling and Toppings
- Ube Ice Cream get a whole pint or tub
- 2-3 pieces Ube Polvoron frozen so it's easier to grate
Instructions
Make The Choux Pastry
- 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.
- Transfer to a wire rack to cool fully. While it's cooling down make the Ube Glaze.
Make The Ube Glaze
- 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.
Assembling the Ube Cream Puffs
- 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.
- To finish grate some frozen Ube Polvoron on the glaze.
- Repeat these steps to make all the Ube Cream Puffs or make it DYI and just bring out the puffs, glaze, ice cream and polvoron to the table and have your guests make their own.
Notes
- Start with a super hot oven at 425F, as the heat is what will make the Choux pastry puff up.
- Freeze the Ube Polvoron so that it is easier to grate.