Ube éclairs
An elongated, crisp shell, a smooth purple cream, a mirror glaze: ube éclairs bring great French patisserie to the colours of ube.
Elegant, indulgent, spectacular.
The great classic, purple edition
The éclair is choux pastry in its most elegant form: elongated, filled, glazed.
Our version turns it all-ube: a purple pastry cream inside, a glossy ube glaze on top. The result combines French technique with the spectacular colour of ube. A window-display pastry, to master at home.
The éclair is said to owe its name to the fact that it's eaten in a flash (éclair means lightning), it's that irresistible.
Ube éclairs, step by step.
Ube patisserie, step by step.
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
- Glaze: 150 g icing sugar, 1 tsp ube powder, a little water
Equipment
- A saucepan
- A piping bag
- A baking tray
Method
- Make the ube cream like a pastry cream and chill it.
- Prepare the choux pastry, then pipe even sticks onto the tray with a piping bag.
- Bake for 25 minutes at 180 °C without opening the oven, then let cool.
- Fill the éclairs with ube cream from underneath, then coat the tops with a glossy ube glaze.
The whole Pastries & snacks family
Shortbread, brookies, choux: all the purple patisserie, from one recipe to the next.
Ube shortbread
Little melt-in-the-mouth purple shortbread.
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Ube filled cookies
Cookies with a molten ube halaya centre.
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Ube brookies
Half brownie, half cookie, all purple.
Discover the recipe →
Ube banana bread
Banana loaf cake, soft and purple.
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Ube marble cake
The purple-and-vanilla marble cake.
Discover the recipe →
Ube fondant
The molten white-chocolate centre.
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Ube brownie cheesecake
Brownie and cheesecake marbled with purple.
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Ube choux
Choux buns filled with ube cream.
Discover the recipe →
Ube tart
A shortcrust base and an ube cream.
Discover the recipe →The chef's touch
Consistency makes a beautiful éclair.
Pipe sticks of equal size for even baking and a neat look. Fill them fully cold, through three small holes underneath. A glaze that's neither too thick nor too runny coats the top cleanly.
Dip the tops of the éclairs into the glaze rather than spreading it: the finish is sharper and glossier.
Mistakes to avoid
Three pitfalls for elegant éclairs.
Explore the world of ube
Patisserie is just one facet: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Craving these purple éclairs?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make ube éclairs?
Pipe sticks of choux pastry, bake them for 25 minutes at 180 °C, fill them with an ube cream and coat them with an ube glaze.
Why are my éclairs soft?
They're underbaked or the oven was opened too early. The shell must be quite dry.
Do ube éclairs contain caffeine?
No, ube is naturally caffeine-free.
Can you make them ahead?
Fill them on the day; the shells can be made the day before.
How do you get a glossy glaze?
A fondant or a very smooth icing-sugar glaze, tinted with ube, gives the glossiest finish.