Kue Sus Ube (Purple Yam Cream Puffs) with Vanilla Cream, Crispy and Hollow with Generous Filling

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• 250 ml water
• 100 grams margarine
• 1/4 tsp salt
• 150 grams medium-protein all-purpose flour, sifted
• 4 large chicken eggs
• 100 grams steamed ube (purple yam), mashed
• 500 ml full-cream liquid milk
• 80 grams granulated sugar
• 40 grams cornstarch
• 2 egg yolks
• 1 tsp ube paste
• 1 tsp vanilla powder
• 20 grams unsalted butter
• 2 tbsp powdered sugar for dusting

👩‍🍳 Instructions

1. 1 Make the cream puff shells: cook the water, margarine, and salt in a saucepan over medium heat until it comes to a boil and the margarine is completely melted.
2. 2 Lower the heat, add the flour all at once, and stir quickly with a wooden spatula until the dough is smooth and no longer sticks to the pan, about 2-3 minutes. Remove from heat and let cool until just warm, about 10 minutes.
3. 3 Add the mashed ube and mix well. Add the eggs one at a time, stirring continuously until each egg is fully incorporated before adding the next, until the batter is smooth and thick enough to form a ribbon when the spatula is lifted.
4. 4 Transfer the batter into a piping bag fitted with a round tip (or a plastic bag with the corner snipped off). Pipe the batter onto a baking sheet lined with baking paper, forming mounds about 4 cm (1.5 inches) in diameter, spaced apart from each other.
5. 5 Bake in a preheated oven at 200°C (400°F) for 15 minutes, then lower the temperature to 180°C (350°F) and continue baking for another 15-20 minutes until the shells have puffed up, are dry, and golden brown. Do not open the oven during the first 20 minutes so the puffs don't collapse.
6. 6 Make the cream filling: combine the liquid milk, granulated sugar, cornstarch, egg yolks, ube paste, and vanilla powder in a saucepan, and stir well before turning on the heat.
7. 7 Cook over low-medium heat while stirring continuously until the mixture thickens and starts to bubble, about 5-7 minutes. Remove from heat, add the butter, and stir until melted and glossy.
8. 8 Transfer the cream to a container, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour until set.
9. 9 Once the cream puff shells have cooled completely, slice off the tops or poke a hole in the bottom, then fill with the ube cream using a piping bag.
10. 10 Dust with powdered sugar right before serving so it doesn't melt from the moisture of the cream.

💡 Tips

📊 Nutrition Facts / serving

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