If you are searching for a dessert that combines whimsy, flavor, and a stunning purple pop, look no further than the Delightful Ube Japanese Cream Puffs That Will Amaze You Recipe. This enchanting treat brings together the delicate, airy choux pastry with a luscious ube-infused custard cream, delivering a bite that is creamy, subtly sweet, and utterly unforgettable. Perfect for impressing friends or indulging yourself, this recipe beautifully showcases the vibrant ube flavor that’s beloved in many Asian sweets. Let me walk you through every step to create these delightful creations that will surely bring smiles and rave reviews.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an essential role in crafting the perfect balance of texture, flavor, and that iconic vibrant color. From the richness of whole milk and heavy cream to the magic of ube extract, every element is chosen carefully to build layers of delightful taste and a flawless puff.
- 2 cups Whole milk: Essential for a creamy base that complements the ube flavor.
- 1.5 cups Heavy cream: Gives the filling a rich, luxurious texture.
- 7 large Egg yolks: Provides richness and color to the custard.
- 1 tsp Ube extract: Infuses the cream with ube essence.
- 0.5 cup Granulated sugar: Sweetens the cream, balancing the flavors.
- 0.33 cup Cornstarch: Thickening agent for custard consistency.
- 0.5 tsp Salt: Enhances all flavors for a balanced taste.
- 2 tbsp Unsalted butter: Adds richness and a hint of creaminess.
- 1 cup All-purpose flour: Backbone of choux, ensuring it holds its shape.
- 1.33 cups All-purpose flour: Additional for structure.
- 8 tbsp Unsalted butter: Provides flavor and airiness.
- 8 tbsp Unsalted butter (softened): For mixing into the dough.
- 0.5 cup Water: Moistens the dough perfectly.
- 0.5 cup Whole milk: Adds richness to the dough.
- 1 tbsp Granulated sugar: Adds a touch of sweetness to the savory choux.
- 0.5 tsp Salt: Rounds out flavor.
- 4-5 large Eggs: Adjust to achieve pipeable dough consistency.
- 1 tsp Vanilla extract: Infuses dough with warmth and aroma.
How to Make Delightful Ube Japanese Cream Puffs That Will Amaze You Recipe
Step 1: Prepare the Ube Custard Cream
Start by whisking the egg yolks, sugar, ube extract, salt, and cornstarch together until you get a smooth, light yellow mixture. Warm the milk gently on the stove until you see small bubbles forming at the edges—this ensures it’s just the right temperature. Slowly pour the warm milk into your yolk mixture while whisking vigorously, then return this to the saucepan. Cook it over medium heat, stirring constantly, until the custard thickens into a pudding-like consistency. Remove from heat, stir in the butter for a luscious finish, and let it cool.
Step 2: Whip the Cream and Fold in Custard
Whip the heavy cream until you see soft peaks form—this airy texture will make the filling irresistible. Add in the ube extract and keep whipping until you reach stiff peaks, then gently fold your cooled ube custard into the whipped cream. This folding step keeps the cream light and fluffy while infusing it with that signature ube flavor.
Step 3: Craft the Ube Craquelin
To add that charming crackled texture on top of your cream puffs, cream the butter with brown sugar, then mix in the flour, salt, and a touch more ube extract until a soft dough forms. Roll it out between parchment papers and freeze until firm. Use a cutter to punch out small discs that will top each puff, adding color and tantalizing crunch.
Step 4: Make the Choux Dough
Preheat your oven to 400°F (205°C). In a pot, combine water, milk, butter, vanilla, and salt, bringing the mixture to a boil. Immediately stir in the flour until you form a smooth dough ball—this gives the puffs their signature shape and airy texture. Let the dough cool slightly, then beat in eggs one at a time until the dough becomes glossy and pipeable.
Step 5: Assemble and Bake
Pipe generous mounds of dough onto a baking sheet lined with parchment paper. Place your frozen ube craquelin discs gently on top of each mound. Bake for 12 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes or until golden brown and puffed. The craquelin will crack perfectly, creating that delightful crispy layer on top.
Step 6: Fill the Cream Puffs
Once cooled, fill the puffs with your luscious ube pastry cream. You can either poke a hole in the bottom to pipe the filling in or slice the top off to create a little “lid” for a more elegant presentation. The contrast of crispy shell and creamy center is absolute heaven.
How to Serve Delightful Ube Japanese Cream Puffs That Will Amaze You Recipe
Garnishes
Adding garnishes can elevate your Delightful Ube Japanese Cream Puffs That Will Amaze You Recipe to something truly spectacular. Consider a light dusting of powdered sugar, a drizzle of white chocolate, or even some toasted coconut flakes to complement the nutty, sweet vibes of ube. Fresh edible flowers can add a stunning decorative touch, making these puffs as beautiful as they are delicious.
Side Dishes
This recipe shines as a dessert, but pairing it with a refreshing side like a citrus fruit salad or a small scoop of coconut sorbet can provide a delightful contrast. A cup of green tea or jasmine tea can also perfectly balance the richness of the cream puffs with their delicate bitterness and floral notes.
Creative Ways to Present
If you want to wow at a party or special gathering, serve your Delightful Ube Japanese Cream Puffs That Will Amaze You Recipe stacked in a croquembouche style tower or nestled in pretty cupcake liners. Creating a tray with a mix of colored craquelin discs or drizzling different flavored glazes adds a playful and unique flair. Presentation is part of the experience, so don’t hold back on making them look as incredible as they taste!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store the cream puffs in an airtight container in the refrigerator. Because of the creamy filling, they are best enjoyed within 2 days to savor the freshness of the custard and maintain the pillowy choux texture without sogginess.
Freezing
You can freeze the unfilled choux shells for up to one month. Simply cool them completely, then place in a freezer-safe container. When ready to enjoy, thaw at room temperature and fill with fresh ube cream. Avoid freezing filled cream puffs as the custard texture can suffer.
Reheating
To revive the crisp exterior of chilled or thawed cream puffs, pop them in a 325°F (160°C) oven for about 5 minutes. Be careful not to heat too long or the cream inside may soften too much, but this quick step will restore that iconic light crunch you crave.
FAQs
Can I substitute ube extract with fresh ube?
Fresh ube can be used, but it requires more preparation like boiling and pureeing. Ube extract is convenient and concentrates the flavor perfectly, making it the easiest way to achieve that vibrant taste and color.
What if I don’t have heavy cream for the filling?
You can try using whipping cream with at least 30% fat, but heavy cream creates the best stability and richness for folding with the custard. Light creams may produce a runnier filling.
How do I know when the choux dough has the right consistency?
The dough should be smooth, shiny, and pipeable but not too runny. When you lift the spatula, it should hold a ribbon shape without falling apart. This balance ensures airy, perfectly risen puffs.
Can these cream puffs be made dairy-free?
Yes! You can substitute milk and heavy cream with coconut or almond milk and use dairy-free butter alternatives. Keep in mind the flavor and texture will shift slightly but still remain delicious.
How long should I bake the cream puffs to avoid sogginess?
Baking first at 400°F helps the puffs rise, then lowering to 350°F ensures they cook through without burning. Baking too short can leave a soggy interior, so watch for a golden brown exterior and firm shell.
Final Thoughts
There’s something truly magical about the Delightful Ube Japanese Cream Puffs That Will Amaze You Recipe. From the vibrant purple hues to the delicate balance of textures and flavors, this is a dessert worth savoring and sharing. Whether you’re a seasoned baker or trying your hand at something new, I highly encourage you to dive in and create these charming cream puffs. They will amaze you and everyone lucky enough to enjoy them with their perfect combination of lightness and rich ube goodness.
Print
Delightful Ube Japanese Cream Puffs That Will Amaze You Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Description
These Delightful Ube Japanese Cream Puffs combine the light, airy texture of classic choux pastry with a rich, creamy ube-infused custard cream filling. Topped with a crunchy ube craquelin layer, these elegant pastries offer a perfect balance of subtle sweetness and vibrant purple ube flavor that will amaze your taste buds and impress your guests.
Ingredients
Ube Pastry Cream Filling
- 2 cups Whole milk
- 1.5 cups Heavy cream
- 7 large Egg yolks
- 1 tsp Ube extract
- 0.5 cup Granulated sugar
- 0.33 cup Cornstarch
- 0.5 tsp Salt
- 2 tbsp Unsalted butter
Ube Craquelin Topping
- 8 tbsp Unsalted butter (softened)
- 0.5 cup Granulated sugar (brown sugar preferred)
- 1 cup All-purpose flour
- 0.5 tsp Salt
- 1 tsp Ube extract
Choux Pastry Dough
- 0.5 cup Water
- 0.5 cup Whole milk
- 8 tbsp Unsalted butter
- 1 tbsp Granulated sugar
- 0.5 tsp Salt
- 1 tsp Vanilla extract
- 1 cup All-purpose flour
- 4–5 large Eggs (adjust as needed for dough consistency)
Instructions
- Prepare the custard base: In a mixing bowl, whisk together the egg yolks, granulated sugar, ube extract, salt, and cornstarch until the mixture is smooth and light yellow.
- Heat milk: Warm 2 cups of whole milk in a saucepan over medium heat until small bubbles appear around the edges, but do not boil.
- Cook the custard: Slowly pour the warm milk into the egg yolk mixture while whisking continuously, then return the mixture to the saucepan. Cook over medium heat, whisking constantly until the custard thickens to a pudding-like consistency.
- Add butter and cool: Remove custard from heat, whisk in 2 tablespoons of unsalted butter until fully incorporated. Transfer to a bowl, cover with plastic wrap touching the surface to prevent skin and cool completely.
- Whip cream and fold: Whip the heavy cream until soft peaks form, then add 1 teaspoon ube extract and continue whipping until stiff peaks form. Gently fold the whipped cream into the cooled pastry cream to create a light, fluffy ube cream filling.
- Make ube craquelin dough: Cream together softened butter and brown sugar until fluffy. Mix in flour, salt, and ube extract until a soft dough forms. Roll into a thin sheet between parchment paper and freeze until firm, then cut into discs matching the size of the cream puffs.
- Preheat oven: Heat the oven to 400°F (200°C), and line a baking sheet with parchment paper.
- Prepare choux dough: Combine water, milk, butter, vanilla, sugar, and salt in a saucepan and bring to a rolling boil. Remove from heat and quickly stir in all the flour at once, mixing vigorously to form a smooth dough ball.
- Incorporate eggs: Let the dough cool slightly, then beat in eggs one at a time until the dough is smooth, glossy, and pipeable.
- Pipe and top: Pipe mounds of dough onto the prepared baking sheet, then carefully place the frozen craquelin discs on top of each mound.
- Bake cream puffs: Bake at 400°F for 12 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes until the puffs are golden brown and crisp.
- Fill with ube cream: Once cooled, create an opening at the bottom or slice open the top of each puff and pipe in the ube pastry cream filling. Serve immediately or chill before serving.
Notes
- Adjust the number of eggs in the choux dough to get the right consistency; dough should be glossy and pipeable but not too runny.
- Freeze the craquelin discs well before baking to prevent them from melting into the dough.
- Do not open the oven door during baking to avoid deflating the cream puffs.
- Use high-quality ube extract for the best flavor and vibrant color.
- Store filled cream puffs in the refrigerator and consume within 2 days for optimal freshness.
