Ube Cream Puffs

Crunchy choux puffs filled with a silky smooth ube custard, these ube cream puffs are the perfect combination of textures and flavors and are going to have your guests raving for sure!

Some desserts feel a little fancy without being too serious, and these ube cream puffs sit right in that sweet spot. They have crisp, crackly choux on the outside and soft, smooth ube cream tucked inside, with that gentle nutty vanilla flavour I find so comforting. I first played with this idea after making batches of choux in the TuCha kitchen, where I wanted the shells crisp enough to hold their shape but still light when you bite in. A few puffs collapsed, and one batch of cream was far too soft, but that’s how pastry teaches you. It reminded me of my Zumbo’s days, where one small detail could change the whole result. I’ve always loved folding Asian flavours into classic pastry, and ube feels so natural here.

What is choux au craquelin?

Choux au craquelin, aka cookie choux, is choux pastry baked with a thin cookie on top to create a sweet and crunchy shell. This shell called ‘craquelin‘ is usually made up of flour, sugar, and butter.

What is ube?

If you aren’t familiar with ube, it is a purple root vegetable originating in the Philippines. It has a sweet, slightly nutty, vanilla-y taste and is commonly used in desserts.

Ube is often made into a jam in order to be used in desserts. The jam is called ube halaya and is prepared by cooking ube, sugar and dairy together. This can be eaten as it is, but it is most commonly used to create other sweet treats.

Ube halaya can be readily found in Filipino supermarkets and some Asian stores, otherwise, it’s widely available online too! If you are unable to find ube halaya you can also use fresh or frozen ube and prepare the jam yourself. There are heaps of recipes online for ube halaya so you won’t have any trouble finding your way around.

Another way that ube is commonly used in desserts is using it in the form of an extract. Ube extract can be found in any Asian grocery and is the easiest way to get ube flavor into your desserts. A couple of drops not only adds ube flavoring, but also creates a stunning deep purple color.

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
12 cream puffs	30 minutes	30 minutes	Intermediate	Best eaten fresh, or store filled puffs in an airtight container in the fridge for up to 2 days

How to make perfect choux pastry

Choux pastry seems easy, but there are couple of key points to keep in mind in order to achieve the perfect cream puff…

Drying out the ‘panade’

The panade is the mixture of milk, water, butter and flour. Drying out the panade is one of the most important steps when making choux pastry. It’s important to dry out the dough sufficiently as this can affect the pastry during baking.

Too much moisture will cause the choux pastries to deflate and become soft and soggy after baking.

Adding the eggs slowly

The eggs also add to the moisture of the dough. Like I mentioned earlier, too much moisture is detrimental for the choux pastries, so it is important to keep a close eye on how much egg is being added to your dough.

The amount of egg can differ depending on how much your dough has dried out, and how much liquid your flour is absorbing.

I like to crack my eggs into a jug and pour the egg into the dough in intervals, checking the texture of the dough as I go.

You can tell the dough is ready when you lift up the spatula/paddle attachment and a ‘V’ or ‘beak’ forms. At this point you can stop adding egg and transfer it to a piping bag to be piped.

Keep the oven door closed

This is the MOST important tip.

Choux pastry relies on the moisture built up in the oven to rise.

If the oven door is opened during the baking process, the built up moisture is released and the choux pastries will deflate. Ensure your choux pastries are fully baked before opening the oven door!

Poke holes in your choux pastry with a toothpick once baked

Once the choux puffs have been baked there will be a build up of moisture inside the puff. This is what helps it rise, but once it’s out of the oven moisture will cause the choux pastries to become soggy.

In order to prevent that and keep them crisp use a toothpick to poke a few holes on the bottom of each puff right after they come out of the oven. This allows the excess steam to escape, resulting in a perfect choux pastry ready to be filled.

Optional – My Favourite Extras That Add a Little Magic

• Ube glaze: Drizzle a small amount over the filled puffs for a stronger purple finish. It gives the dessert a pretty café-style look without making the recipe harder.
• Ube polvoron crumbs: Sprinkle crushed ube polvoron on top for a soft, crumbly finish. It adds a sweet Filipino dessert touch and looks beautiful against the golden shell.
• White chocolate drizzle: Use a fine drizzle over the top if you want a creamy, sweet finish. White chocolate works nicely with ube’s soft vanilla-like flavour.
• Toasted coconut: Add a light sprinkle on the plate or over the glaze. Coconut and ube are such a lovely pair.
• Fresh berries: Serve a few berries on the side for colour and freshness. The tart bite helps balance the rich cream.
• Ube cookie crumbs: Add a small spoonful near the puffs for crunch. It makes the plate feel more finished without hiding the choux.
• Milk tea pairing: Serve with a light milk tea or iced coffee. At TuCha, I always think about the sip and the bite together.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Thickened cream swap: Use heavy cream if you are outside Australia. Both whip well and give the filling a soft, light texture.
• Ube extract swap: Use a small spoonful of smooth ube halaya if you want deeper flavour. Start small because too much can make the cream thick.
• Fresh ube option: Use steamed fresh ube only if it is blended very smooth. Any grainy bits will show in the filling.
• Brown sugar swap: Use caster sugar in the craquelin if needed. The flavour will be lighter, but the topping will still bake crisp.
• Milk swap in choux: Use all water if needed. The shell will be a little lighter and less rich.
• Vanilla extract swap: Use vanilla bean paste for a stronger vanilla note. It works beautifully with ube.
• Ube colour boost: Add ube extract slowly if you want a deeper purple shade. A little goes a long way.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Issue	What Probably Happened	Quick Fix
Ube cream is runny	Pastry cream was warm or cream was under-whipped	Chill the pastry cream fully and whip the cream to medium-stiff peaks
Craquelin slid off	The discs were too soft	Keep craquelin frozen until baking
Shells softened before serving	They were filled too early	Fill close to serving for the crispest bite
Filling has small lumps	Custard caught on the heat	Strain it through a fine sieve before chilling
Puffs feel empty after filling	Not enough cream was piped in	Fill until each puff feels slightly heavy in your hand

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture	Best For
Ube cream puffs	Crisp craquelin, hollow choux, silky purple cream	A playful pastry with an Asian dessert twist
Matcha cream puffs	Crisp shell, soft cream, earthy green tea flavour	A lighter dessert with a gentle bitter note
Vanilla profiteroles	Soft choux, vanilla cream, often served with sauce	A classic cream-filled dessert with simple flavours

Tips – My Personal Tricks for a Professional-Looking Result

Keep the Craquelin Frozen Until Baking

Craquelin warms up fast, especially in a busy kitchen. I keep the discs in the freezer until the choux mounds are piped and ready.

Cold craquelin sits neatly on top and helps the puffs bake into a clean round shape.

Trace Circles Under the Baking Paper

Draw 3.5cm circles on the underside of your baking paper, then flip the paper over before piping. This gives you a simple guide without touching the dough.

It is one of those tiny tricks that makes the whole tray look more even and polished.

Smooth the Piping Peaks with a Damp Finger

After piping, the choux may have little peaks on top. Dab them down with a damp finger before adding the craquelin.

This helps the craquelin sit flat and stops sharp tips from baking too dark.

Chill the Pastry Cream Until Cold and Set

Do not rush the pastry cream. It should be cold, thick, and set before you mix it with whipped cream.

If it is even a little warm, the ube cream can turn soft and lose that lovely piped shape.

Strain the Custard for a Silky Finish

If your crème pâtissière has tiny lumps, press it through a fine sieve before chilling. No drama, no waste.

This is a very normal pastry kitchen save, and it gives the ube cream a smooth finish.

Fill Until the Puff Feels Slightly Heavy

When you pipe in the ube cream, stop when the puff feels gently heavy in your hand. It should feel full, not bursting.

This little hand-feel cue is one I use often in the shop because it is more useful than guessing.

Re-Crisp Empty Shells Before Filling

If your empty shells soften, warm them in a low oven for a few minutes. Let them cool fully before adding the cream.

It brings back some of that crisp bite and makes make-ahead baking much easier.

Fill Close to Serving Time

Cream puffs are at their best when the shell is crisp and the cream is cold. Once filled, the shell slowly softens.

If I’m serving these for guests, I keep the shells and cream separate until the last moment.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

Double Ube Craquelin

Add a small drop of ube extract to the craquelin dough for a soft purple top. It gives the puffs a stronger ube look before you even bite in.

Use a light hand. Too much extract can taste strong, and we still want the pastry to feel balanced.

Ube Halaya Cream Puffs

Fold a small spoonful of smooth ube halaya into the chilled pastry cream before adding whipped cream. This gives a deeper ube flavour and a richer feel.

Keep the amount small so the filling stays silky, not heavy.

Fresh Ube Cream Puffs

Use steamed fresh ube if you want a more natural ube flavour. Blend it until very smooth before adding it to the cream.

If it feels grainy, strain or blend again. The filling should be soft and smooth.

Coconut Ube Cream Puffs

Add a little coconut cream to the filling or finish the puffs with toasted coconut. Coconut brings out the warm, nutty side of ube.

This version feels a little more tropical and very dessert-shop friendly.

Ube Ice Cream Puffs

Split the puffs in half and add a scoop of ube ice cream instead of custard cream. It turns the recipe into a cool, creamy dessert.

Serve straight away so the shell stays crisp and the ice cream does not melt into a puddle.

White Chocolate Ube Puffs

Drizzle the tops with melted white chocolate. It adds a creamy sweetness and looks soft against the golden craquelin.

This is a simple finish when you want the puffs to feel a little more dressed up.

Ube Polvoron Cream Puffs

Top the filled puffs with ube glaze and crushed ube polvoron. The crumbs add colour, sweetness, and a soft sandy crunch.

It is a sweet nod to Filipino dessert flavours.

Mini Ube Cream Puffs

Pipe smaller choux mounds for bite-size puffs. They are lovely for parties, dessert tables, or when you want guests to try more than one treat.

Watch the baking time, as smaller puffs bake faster.

Serving Suggestions – How I Like to Present These for Maximum Wow

Slice One Open for the Purple Cream Moment

Cut one puff in half before serving so the ube cream shows. The golden shell and purple filling do all the talking.

It is the kind of small moment that looks lovely in photos without trying too hard.

Serve on a Simple White Plate

A white plate lets the colour of the ube cream stand out. Keep the plating clean and let the puffs be the main event.

I like this style when I want the dessert to feel elegant but not fussy.

Add a Light Dusting of Icing Sugar

A little icing sugar softens the look of the craquelin. Keep it light so the crackly top still shows.

It gives the puffs that sweet bakery-window feel.

Pair with Milk Tea or Iced Coffee

The cream is soft and rich, so a cold drink balances it well. Milk tea, iced coffee, or a light black tea all work nicely.

This is very much how I think at TuCha. The sip should make the next bite better.

Serve with Ube Glaze on the Side

Place a small bowl of ube glaze beside the puffs. Guests can drizzle a little extra if they want more colour and sweetness.

It feels playful and makes the dessert more interactive.

Build a Small Dessert Platter

Serve the puffs with berries, toasted coconut, and a few cut-open pieces. It feels relaxed but still pretty.

This works well for birthdays, afternoon tea, or a weekend bake with friends.

Use Split-and-Fill for a Café Look

Instead of filling from the base, slice the puffs open and pipe the ube cream inside. The cream looks like a soft purple cloud.

This style is more visual and great if you want the filling to be seen straight away.

Serve Soon After Filling

These puffs are best when the shell is crisp and the cream is cold. If they sit too long, the shell will soften.

For the best bite, fill them close to serving and enjoy them fresh.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Using Warm Pastry Cream

Warm pastry cream can loosen the whipped cream and make the filling runny. Chill it until it is cold and thick before mixing.

This is one of those quiet steps that makes a huge difference.

Letting Craquelin Soften Before Baking

Soft craquelin can bend, slide, or lose its shape. Keep the discs in the freezer until the tray is ready.

Cold craquelin gives you that neat crackly top.

Piping Uneven Choux Mounds

Uneven mounds bake at different speeds. Some may dry out while others are still soft.

Use a circle guide if you want a cleaner tray.

Filling the Puffs Too Early

Filled cream puffs soften over time. If you fill them hours before serving, you lose some of that crisp shell.

Keep the cream and shells separate until close to serving.

Rolling the Craquelin Too Thick

Thick craquelin can weigh down the choux. It may also spread too much as it bakes.

Aim for about 4mm so it bakes crisp and light.

Overfilling the Shells

Too much cream can split the puff or leak from the base. Fill until it feels slightly heavy, then stop.

Think full and soft, not bursting.

Freezing Filled Cream Puffs

Filled cream puffs do not freeze well. The cream can split and the shell can soften.

Freeze empty shells instead, then re-crisp, cool, and fill fresh.

Using Grainy Fresh Ube

Fresh ube must be smooth before it goes into the cream. Grainy ube will make the filling feel rough.

Blend it well and strain if needed.

@catherine.desserts

Will you be my u-bae? #creampuffs #chouxpastry #ube #pastry #baking #dessert

♬ Unwritten – Natasha Bedingfield

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