If you’ve never had ube before—get ready. These ube cream puffs are dreamy little pastries filled with a light purple, sweet, nutty filling that’s totally addicting. Think crispy golden shells on the outside and cool, creamy ube custard on the inside. They’re easier than they look and taste like a bakery treat.
💕 Why I Love This Recipe
These cream puffs take me straight back to my first bite of an ube dessert—it’s a flavor that’s warm, nutty, slightly sweet, and totally unique. The contrast of the crisp pastry and soft filling is chef’s kiss. Every time I make these, they disappear fast.
Here’s why I keep coming back:
- 💜 The ube filling is silky, sweet, and gorgeous
- ✨ Choux pastry is easier than you think
- 🧁 They look fancy but are totally doable at home
- ❄️ Great make-ahead dessert
- 🥄 Light and not overly sweet
⏱️ Time & Servings
- Total Time: 1 hour 15 minutes
- Servings: 12 cream puffs
📊 Exact Macros (per cream puff)
- Calories: 185
- Protein: 4g
- Fat: 11g
- Carbs: 17g
- Sugar: 8g
- Fiber: 1g
🔬 Why This Recipe Works (Quick Science)
- Choux pastry relies on steam from high-moisture dough to puff up, creating a hollow center.
- Ube halaya (mashed ube) adds starch and color to the filling, which thickens naturally when heated.
- Eggs in both the pastry and filling create structure while keeping everything tender and rich.
- Cooling the pastry before filling keeps it crisp and prevents sogginess.
🛒 Ingredients
For the Choux Pastry:
- ½ cup unsalted butter
- ½ cup whole milk
- ½ cup water
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Ube Cream Filling:
- 1 cup ube halaya (mashed sweet purple yam)
- 1 cup whole milk
- ½ cup heavy cream
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
👩🍳 How to Make Ube Cream Puffs
1. Make the Choux Pastry Dough
In a saucepan, heat butter, milk, water, sugar, and salt until boiling. Add flour all at once and stir vigorously until a smooth dough forms and pulls away from the pan.
2. Beat in the Eggs
Let dough cool slightly, then beat in eggs, one at a time, until it’s glossy and smooth.
3. Pipe and Bake
Spoon or pipe onto a lined baking sheet in 2-inch rounds. Bake at 400°F (200°C) for 10 mins, then reduce to 350°F (175°C) and bake 20 mins more. Let cool.
4. Make Ube Cream Filling
Whisk ube halaya, milk, cream, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat until thick. Stir in vanilla and chill.
5. Fill the Puffs
Cut or poke a small hole in each puff. Pipe or spoon in the cooled ube cream.
6. Garnish and Serve
Dust with powdered sugar if desired, and enjoy cold or room temp.
🧠 Meal Plan Ideas
- Party prep: Make cream puffs a day before and fill the day of.
- Mini version: Pipe smaller puffs for bite-sized treats.
- Twist it up: Try matcha or coconut custard instead of ube.
- Freeze unfilled: Choux shells freeze well—just crisp them up in the oven before filling.
❌ Common Mistakes to Avoid
- Opening the oven too early: Causes the puffs to collapse.
- Adding eggs to hot dough: Can scramble the eggs. Let it cool a bit first!
- Underbaking: If the insides are still wet, the shells won’t stay puffy.
- Skipping the chill: The cream must cool completely or it’ll melt the puff.
🍽️ What to Serve With
These ube cream puffs go great with:
- ☕ Iced coffee or milk tea
- 🫖 Hot jasmine or green tea
- 🍓 Fresh berries on the side
- 🥥 Coconut whipped cream for extra flair
❓ FAQ
Can I use store-bought ube halaya?
Yes! Just check the sugar content—some are already sweetened, so reduce added sugar in the recipe.
Can I freeze cream puffs?
Yes! Freeze unfilled puffs and re-crisp in the oven. Filled ones are best eaten fresh or within 2 days.
What can I use instead of ube?
Mashed purple sweet potato, taro paste, or even matcha custard all work.
Why did my puffs deflate?
They likely needed more time in the oven or were removed before setting. Bake until golden and crisp.
✨ That’s It!
These Ube Cream Puffs are a beautiful way to impress with something truly unique. They’re delicate, bold in flavor, and surprisingly simple once you get the hang of the dough. If you try them, tag me or leave a comment—I’d love to see your puffs in action! 💜🥰
