Pastry & snacks

Ube Choux

Name: Ube choux
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 20 choux
Cuisine: Fusion
Ingredients: Choux pastry: 125 ml water, 125 ml milk, 100 g butter, 150 g flour, 4 eggs, 1 pinch of salt; Ube cream: 400 ml milk, 3 egg yolks, 80 g sugar, 40 g cornflour, 2 tbsp Kinampay ube powder

A light, golden shell filled with a smooth, purple cream: ube choux reinvent a classic of French pastry.

Impressive, but within your reach.

Choux à la crème à l'ube, crème violette

French pastry turns purple

Choux pastry, that airy marvel that puffs up as it bakes, here welcomes an ube cream.

The neutral, crisp shell contrasts with a soft, purple pastry cream. It's the meeting of a classic French technique and the colour of ube. A festive dessert, more accessible than it looks.

💜 Did you know?

Choux puff up thanks to the steam trapped in the dough: never open the oven early in the baking.

The recipe

Ube choux, step by step.

Ube pastry, step by step.

⏱Prep30 min

♨Cook25 min

⌛Total55 min

💼DifficultyHard

🍽Serves20 choux

Ingredients

Choux pastry: 125 ml water, 125 ml milk, 100 g butter, 150 g flour, 4 eggs, 1 pinch of salt
Ube cream: 400 ml milk, 3 egg yolks, 80 g sugar, 40 g cornflour, 2 tbsp Kinampay ube powder

Equipment

A saucepan
A piping bag
A baking tray

Method

Make the cream: mix the ube powder into a little milk, heat the rest, combine with the yolks, sugar and cornflour, then thicken over the heat. Cover with cling film and chill.
Make the choux pastry: bring the water, milk, butter and salt to the boil, add the flour all at once, dry it out over the heat, then beat in the eggs one at a time.
Pipe small mounds onto the tray and bake for 25 minutes at 180 °C, without opening the oven.
Let cool, then fill the choux with the ube cream using a piping bag.

In the same family

The whole Pastry & snacks family

Shortbread, brookies, choux: all the purple pastry, from one recipe to the next.

Ube Shortbread

Small, melt-in-the-mouth purple shortbread.

Discover the recipe →

Cookies fourrés à l'ube, cœur crémeux violet

Ube-filled Cookies

Cookies with a molten ube halaya centre.

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Brookies à l'ube, couche brownie violette et cookie

Ube Brookies

Half brownie, half cookie, all in purple.

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Banana bread à l'ube, mie violette et rondelles de banane

Ube Banana Bread

The soft, purple banana loaf.

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Marble cake à l'ube, marbrage violet et vanille

Ube Marble Cake

The purple-and-vanilla marble cake.

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Fondant à l'ube, cœur coulant violet et fruits rouges

Ube Fondant

The molten white chocolate centre.

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Brownie cheesecake à l'ube, base brownie et cheesecake violet marbré

Ube Brownie Cheesecake

Brownie and cheesecake marbled with purple.

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Eclairs a l'ube glacage violet brillant, plan clair, fond lin beige

Ube Éclairs

Éclairs filled and glazed a glossy purple.

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Tarte a l'ube, creme violette lisse, pate doree, part coupee, assiette claire, fond lin

Ube Tart

A shortcrust base and an ube cream.

Discover the recipe →

The chef's touch

Two golden rules for choux.

Dry the dough well over the heat before adding the eggs, and never open the oven early in the baking, or the choux will collapse. Fill them well chilled, with a firmly set cream. Patience is rewarded.

👨‍🍳 The chef's tip

A craquelin (a disc of sweet dough) placed on the choux before baking gives them an even, crisp top.

To avoid

The mistakes to avoid

Three pitfalls for well-risen choux.

Opening the oven too earlyThe choux collapse. Wait until the end of baking to open it.

Dough not dried enough over the heatThe choux don't puff up. Dry the dough over the heat (stir until it pulls away from the pan) before adding the eggs.

Filling warm chouxThe cream melts. Wait until they are completely cold.

The ube world