Ube Cream Puffs (Pâte à Choux Recipe)
You can create these deceptively simple ube cream puffs with only a few ingredients. Make ube whipped cream or fill them with your favorite ingredients. This delicate dessert will make you wanting more!
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Servings: 16
Equipment
- toothpick
Ingredients
Choux pastry
- 1 stick unsalted butter softened to room temp
- ½ cup water
- ½ cup whole milk
- ¼ tsp salt
- 2 tsp sugar
- 1 cup all-purpose flour
- 3-4 eggs beaten
Ube whipped cream
- 1 cup heavy whipping cream ice cold
- ¼ tsp ube extract
Other
- powdered sugar for dusting
Instructions
Prepare the choux pastry
- Preheat the oven to 400 °F.
- Mix butter, water, whole milk, salt, and sugar in a pot. Bring to a simmer.
- Add flour as you stir. Stir for 1 minute while the dough turns into a ball.
- Move the dough into a bowl then allow it to cool down a few minutes.
- In a stand mixer, slowly mix the mixture and add in the beaten eggs one at a time. Stop adding eggs as soon as it reaches a pipeable consistency. Look for a paste-like consistency in which the peaks are wet but barely lose their shape after you stop mixing. Use any leftover egg for the eggwash. See Note 1.
- Line a baking sheet with parchment paper. Lightly brush the parchment paper with water.
- Pipe 2-inch mounds onto the parchment paper, leaving about 2-3 inches of space between each mound. Gently smooth down peaks with the back of a spoon. See Note 2.
- Use a baster to brush the tops with egg wash.
Bake the choux pastry
- Important Note: You will be lowering the heat during the baking process. DO NOT open the oven door or the cream puffs will deflate.
- First, bake the puffs at 400°F for 15 min. Then, lower the heat to 350 °F and let it bake for another 15 min. Lastly, lower the heat to 300 °F for 15 min. See Note 3.
- Remove from oven, and immediately poke them with a toothpick to allow remaining steam to escape.
- Transfer to a baking rack to let it cool completely.
Make Ube whipped cream
- In a bowl, add the ube extract to the ice cold whipping cream. Whip the mixture using an electric mixer on high with a whisk attachment. This should take 3-5 minutes. Stop once you see stiff peaks that hold their shape. See Note 4.
Assemble the cream puff
- Cut the cream puffs in half and pipe in the whipped cream. Replace the top of the cream puff.
- Top the puffs with a light dusting of powdered sugar.
Notes
Note 1. The amount of eggs you use depends on the quality and size of your eggs, so you'll need to add them in a little at a time to achieve a pipeable consistency. For this dough, you want its consistency to be sturdy enough to hold its shape, but moist enough to create steam. If you add too many eggs, it will be too watery and the dough won't keep its shape. If you add too little eggs, the dough won't have enough moisture to create steam. While mixing, look for a paste-like consistency in which the peaks are wet but barely lose their shape after you stop mixing.
Note 2. If you don't have a piping bag and tip, the best alternative is to use a plastic bag and cut one of the corners off. We don't using a spoon to scoop out the dough because the resulting dough will not pile up vertically enough, leading to flat cream puffs (speaking from experience!).
Note 3. ***VERY IMPORTANT*** DO NOT open the oven door because the cream puffs will deflate. If you're tempted to open the door to "check on it" (like we all do haha), don't! Instead, turn on the oven light so you can get those satisfying views of the dough rising.
Note 4. If your whipped cream isn't stiff enough, a nice trick you can try is to add a tiny bit of cornstarch. We recommend using <1 tbsp cornstarch per 1 cup of whipping cream. Use as little as possible, because too much of it may result in a slightly powdery texture in the whipped cream.
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