Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 12
Ube Japanese Cream Puffs are a delightful dessert that you won’t soon forget. Imagine sinking your teeth into a light, airy, and creamy filling wrapped in a delicate choux pastry. This recipe combines the unique flavor of *ube*, a purple yam native to the Philippines, with the traditional Japanese cream puff, creating a beautifully vibrant and satisfying sweet treat. The experience of making and enjoying these cream puffs is heightened by their stunning appearance and deliciousness, perfect for impressing guests or simply indulging yourself.
You will learn how to create these delectable puffs from scratch, including tips for achieving the perfect texture and flavor. This recipe not only highlights the gorgeous color of *ube* but also delivers on taste and experience. Whether you are a seasoned baker or a beginner, this approachable recipe will leave you with a batch of charming cream puffs that everyone will rave about.
What Is Ube Japanese Cream Puffs (Light, Creamy & Fluffy)?
Ube Japanese Cream Puffs are a fusion dessert that combines elements of Japanese pastry with the delightful flavor of *ube*. The cream puff itself is made from *choux pastry*, which is renowned for its light and airy texture. When baked, the pastry puffs up, creating a lovely hollow center that’s perfect for filling. The *ube* adds a subtle sweetness and a rich, earthy flavor that pairs wonderfully with the lightness of the cream puff pastry.
The origin of this delightful dessert can be traced back to traditional Japanese cream puffs, known as *choux à la crème*, which are beloved for their versatility and ease of preparation. By infusing these pastries with *ube*, a popular ingredient in many Filipino desserts, we bring a modern twist to a classic treat. The *ube* not only enhances the flavor but also gives the cream puffs their stunning purple hue, making them visually appealing and perfect for any occasion.
You can expect a creamy texture enveloped by a crisp outer shell. The balance of flavors and textures—from the fluffy pastry to the rich cream filling—is what makes these cream puffs truly unforgettable. Whether you’re serving them at a party or enjoying them at home, Ube Japanese Cream Puffs are sure to bring joy and delight to anyone who takes a bite.
Why You’ll Love This
You’ll adore this recipe for many reasons! Firstly, the taste is simply divine. The combination of the rich, nutty flavor of *ube* with the lightness of the cream puff creates a delectable dessert experience. Being easy to make, this recipe is excellent for busy parents looking to create a quick dessert or for baking beginners wanting to impress their friends and family. Plus, the ingredients are widely available, making this recipe budget-friendly.
Another reason to love these cream puffs is their versatility. You can customize the filling by adding different flavors, such as vanilla, chocolate, or even herbs. Many people mistakenly think that choux pastry is difficult to make, but with a little patience and following the steps closely, you will find it surprisingly straightforward. If you compare these cream puffs to traditional desserts, you’ll notice they are a lighter option, perfect for satisfying a sweet tooth without feeling weighed down.
Prepare to be amazed by how these cream puffs can uplift any gathering. Their charming color will add a pop to your dessert table, while the flavorful filling will have your guests asking for the recipe. Overall, you will appreciate how easy these quick-to-make, delicious snacks can be, all while providing a beautiful presentation.
Ingredients You’ll Need
- Water: 1 cup. This acts as the base for your choux pastry, creating steam that helps the pastry puff up when baking.
- Unsalted Butter: 8 tablespoons. This provides richness and flavor to the pastry and helps create a tender texture.
- All-Purpose Flour: 1 cup. This is a key ingredient that gives structure to the choux pastry.
- Eggs: 4 large. Eggs are crucial for providing moisture and helping the pastry rise.
(purple yam): 1 cup, cooked and mashed. The star ingredient that brings a unique flavor and beautiful color to the cream filling.- Heavy Cream: 1 cup. This is used to create a smooth and creamy filling, adding richness to the overall dessert.
- Powdered Sugar: ½ cup. This adds sweetness to the filling while ensuring a velvety texture.
- Vanilla Extract: 1 teaspoon. This enhances the overall flavor of the filling with a warm, comforting note.
- Salt: ¼ teaspoon. This helps balance the sweetness and enhances the flavor.
For substitutes, if you can’t find *ube*, consider using butternut squash or purple sweet potatoes for a similar flavor and color. When it comes to heavy cream, you could use coconut cream for a dairy-free option. It is essential to use unsalted butter to control the salt levels in the pastry.
How to Make
- Prepare the Choux Pastry: In a medium saucepan, combine 1 cup of water and 8 tablespoons of unsalted butter. Add a pinch of salt. Bring this mixture to a boil over medium heat. Once boiling, remove it from the heat and quickly stir in 1 cup of all-purpose flour. Stir vigorously until a dough forms, pulling away from the sides of the pan.
- Add the Eggs: Allow the dough to cool for about five minutes. Once cooler, add one egg at a time, mixing well after each addition until the mixture is smooth and shiny. You’ll notice the dough becoming thicker yet retaining a sticky quality, which is perfect for choux pastry.
- Bake the Pastry: Preheat your oven to 400°F (200°C). Use a piping bag fitted with a large round tip to pipe small mounds of dough onto a lined baking sheet, spacing them about 2 inches apart. These will puff up as they bake. Bake them for about 25-30 minutes until they are golden brown. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
- Make the Cream Filling: In a mixing bowl, whip 1 cup of heavy cream until it reaches soft peaks. Gradually add ½ cup of powdered sugar and 1 teaspoon of vanilla extract while whipping until you achieve stiff peaks. Gently fold in 1 cup of cooked and mashed *ube* until fully incorporated. Make sure the filling is smooth and well-blended, showcasing the vibrant purple color.
- Fill the Pastry: Once the choux pastry is baked and cooled, carefully poke a small hole in the bottom of each puff. Using a piping bag, fill each cream puff with your delicious *ube*-flavored cream. Aim for a generous amount while ensuring it doesn’t overflow.
- Chill and Serve: Refrigerate the filled cream puffs for at least 30 minutes to allow the filling to set. Serve them chilled, and enjoy the burst of flavors and textures with every bite!
Variations & Substitutions
Matcha Filling Variation: For a green tea twist, replace the *ube* with 1 tablespoon of matcha powder to create a fragrant matcha cream filling. This variation will appeal to those who love the earthy flavors of green tea and is an excellent option for those looking for a unique flavor combination.
Chocolate Drizzle Variation: Finish your cream puffs with a decadent chocolate drizzle. Melt semi-sweet chocolate and drizzle it on top of each cream puff after they have cooled. This adds a rich layer of flavor that complements the sweetness of the filling, ideal for chocolate lovers.
Dairy-Free Option: To make these cream puffs dairy-free, use coconut cream for the filling instead of heavy cream, along with dairy-free butter for the pastry. This option not only meets dietary restrictions but adds a tropical note from the coconut flavor, making it a truly enjoyable alternate route while retaining the overall experience.
Fruit Filling Variation: You can swap out the *ube* for fresh fruit puree, such as mango or strawberry, for a refreshing summer version. Make sure to adjust the sugar levels according to the sweetness of the fruit. This is perfect for warmer months and adds a seasonal touch to your dessert.
Common Mistakes to Avoid
One common mistake when preparing choux pastry is adding the eggs too soon. Make sure your dough cools slightly before adding the eggs. If you add the eggs while the dough is still too hot, you risk cooking the eggs and ruining the texture.
Another critical issue is the oven temperature. Ensure your oven is preheated correctly and avoid opening the door while baking, as this can cause the pastries to collapse. It’s essential to bake them until they are golden brown, as underbaking can lead to a soggy texture inside.
Lastly, do not skip the chilling step once the cream puff is filled. This allows the flavors to meld and the cream to firm up, making for a more satisfying experience when you take a bite. Following these tips will help you create perfect Ube Japanese Cream Puffs every time!
Storage, Freezing & Reheating Tips
To keep your Ube Japanese Cream Puffs fresh, store them in an airtight container in the refrigerator for up to two days. The pastry may lose some of its crispness but will still taste delicious. If you want to keep them longer, you can freeze the unfilled choux pastry. Simply place them in a freezer-safe bag or container. When you’re ready to enjoy them, bake them straight from the freezer for about 10-15 minutes at 375°F (190°C).
Reheat filled cream puffs can be tricky, but you can try placing them in a preheated oven for a few minutes to help restore some crispness. However, it’s best not to reheat them after they are filled, as the texture of the cream may change. For food safety, always check that your filled cream puffs are fresh and consume them within a safe timeframe.
Frequently Asked Questions
Can I use frozen *ube* in this recipe? Yes, you can use frozen *ube*, but ensure to thaw and cook it properly before mashing. This may affect the texture slightly but can still yield delicious results if prepared correctly.
What’s the best way to store filled cream puffs? Store filled cream puffs in an airtight container in the refrigerator. They are best enjoyed fresh, but they can last in the fridge for up to two days. The pastry may get slightly soft over time.
Can I make the choux pastry in advance? Absolutely! You can prepare the choux pastry a day ahead and store it in the refrigerator before baking. Just allow it to come to room temperature before piping and baking.
Are there any alternatives to heavy cream for the filling? Yes, you can use coconut cream for a dairy-free version or even Greek yogurt for a lighter filling. Each alternative will slightly change the texture and flavor, so choose according to your preference.
How do I know when the choux pastry is done baking? Your choux pastry should be a deep golden brown and feel light and hollow when gently tapped. Avoid opening the oven door too soon, as this can affect how well it puffs up.
Conclusion:
In summary, Ube Japanese Cream Puffs are not only delightful to look at, but they are also ridiculously easy to make and delicious to enjoy. Every bite brings together a fantastic mix of flavors and textures that are perfect for any occasion. I encourage you to give this recipe a try, customize it with your favorite variations, and share it with friends and family. Once you make these cream puffs, you will be eager to share your delicious experience with others and keep coming back to this recipe time and again. Enjoy baking!
