Ube Cream Puffs

Vivbakez
by Vivbakez
20 cream puffs
2 hr 30 min

This is a recipe for one of my favourite desserts. These ube cream puffs (or choux au craquelin) are made from choux pastry baked with a small cookie disc on top to form a sweet and crunchy outer layer.


The ube cream filling is best prepared the day before because you will need to make a pastry cream and allow it to cool before adding whipped cream. Combining the nutty flavour of the ube extract with the richness from egg yolks and the light whipped cream creates a silky and delicious cream filling that I can eat by the spoonful. The cream itself is very versatile and can be used for decorating cakes or filling donuts as well.

Recipe details
  • 20  cream puffs
  • Prep time: 90 Minutes Cook time: 1 Hours Total time: 2 hr 30 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
For the ube cream filling
  • 480ml milk
  • 75g granulated sugar 
  • Pinch of salt
  • 35g cornstarch 
  • 3 egg yolks
  • 43g unsalted butter softened
  • 2 tsp ube extract
  • 200g heavy cream
  • 20g powdered sugar 
For the craquelin
  • 50g butter 
  • 50g plain flour
  • 50g granulated sugar 
  • 1 tsp ube powder
For the choux pastry
  • 160ml Water 
  • 80g Butter 
  • 100g Flour
  • 3 Eggs
Instructions
For the ube cream filling
Place the milk in a saucepan over medium-high heat. 
When the milk is almost heated, whisk sugar, egg yolks, cornstarch, ube extract, and salt in a bowl until thick and smooth.
As soon as the milk starts to simmer, remove it from the heat and gradually add about half of it into the egg mix, whisking constantly. Add the egg mixture into the rest of the hot milk in the saucepan.
Heat the mixture over medium heat while whisking until it starts to thicken. Once thickened, lower the heat and whisk constantly for about one minute.
Remove from heat and immediately add butter and stir until fully incorporated. 
Pour this ube custard mixture into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface to prevent a skin from forming. 
Allow custard to cool to room temperature and then let it chill in the fridge until completely chilled (I like to leave it overnight).
Whisk the heavy cream and powdered sugar using an electric mixer until you achieve firm peaks.
Remove the ube custard from the fridge and whisk until smooth. Then fold about ⅓ of the whipped cream into the custard. Once well mixed, fold the rest of the whipped cream into the custard.
For the craquelin
Cream the butter and sugar together using an electric hand mixer
Mix in the flour
Transfer the mixture to parchment paper and roll out until about ¼ inch thick 
Leave it to harden in the fridge for at least one hour
For the choux pastry
Over medium heat, add the water and butter to a pot. Once it begins to boil, turn the heat low and mix in flour all at once
Mix until a dough forms and is not sticking to the sides of the pot.  
Transfer to another bowl and allow to cool for at least 15 minutes. 
Once cooled, have the dough in a stand mixer bowl fitted with a paddle attachment. Add in the eggs one at a time and beat until the batter forms a V-shape on the paddle attachment when lifted. 
For the assembly
Prepare a large baking tray lined with parchment paper. Using a piping bag fitted with a large round nozzle, pipe tall dollops about 1.5-2 inches in diameter. 
Remove the craquelin from the fridge, and using a round cookie cutter of the same size, cut out pieces and place on top of each dollop of choux batter. 
Bake at 190C for 22 minutes. 
Transfer cream filling to a piping bag fitted with a size 10 round piping tip. 
Once the pastry has cooled down, poke a hole in the base and pipe cream inside until it feels heavier and some cream starts to extrude. 
Comments
Next