Ube Cream Puff

This Ube Cream Puff is really just a choux pastry recipe on top of my Ube Custard recipe. You can use this recipe in addition to custard, cream, or chocolate to make whatever yummy bites you wish!

What is Choux Pastry?

Choux pastry is a universal platform for so many pastries. It is the versatile base for cream puffs, eclairs, profiteroles. You can then add anything you want like chocolate drizzle, whipped cream or pearl sugar.

Ube Cream Puff Ingredients

My Cream Puff Recipe is only 7 ingredients: milk, water, flour, salt, sugar, eggs, and butter. The fillinng is not included. Other recipes use less but this is the one I like the most!

How Do You Make Ube Cream Puff?

Making Ube Cream Puffs can be broken down to two parts: the puff (choux) pastry and the custard filling. Follow my Ube Custard Recipe for instructions on how to make the filling.

You can find detailed instructions and measurements at the bottom of this page.

Bring the wet ingredienst (minus the eggs) to a simmer and add the flour.

Mix the dough and spread it along the sides to cook for just a little bit.

Add the eggs one at time while stirring vigorously.

Pipe the dough on a baking tray and bake in an oven

After baking, pierce each puff so the moisture can escape

Pipe filling into puffs sliced in half. Enjoy!


Ube Cream Puff

Simple Choux Pastry Recipe. Follow my Ube Custard Recipe for the filling
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • ½ cup (113g) unsalted butter sliced into 8 pieces
  • ½ cup (120ml) water
  • ½ cup (120ml) milk
  • ¼ teaspoon salt
  • 2 teaspoons granulated sugar
  • 1 cup (125g) all-purpose flour
  • 4 large eggs
  • 1 egg yolk for egg wash
  • ube custard filling


  • Make the custard before or during baking. Follow my recipe for Ube Custard here.
  • In a large saucepan, combine butter, water, milk, salt, and sugar. Stir until butter is melted and sugar is dissolved. Bring this to a simmer.
  • Lower the heat and add the flour all at once. Stir constantly until the mixture starts to clump up and form a ball. Then smash the ball against the sides of your pan in a thin layer to cook the mixture a little bit more for about 1 minute. Remove from heat.
  • Let the mixture cool for a few minutes. You can do this step manually or with a stand mixer. Add the eggs one at a time incorporating each egg fully before adding another, at least 30 seconds. Once all the eggs are added, you should end up with a nice choux pastry dough.
  • Preheat your oven to 400℉. Line your baking sheet with parchment paper. I like to draw circles on the underside of the parchment paper at even intervals to help with my spacing.
  • Fill a piping bag with your dough and pipe it onto your baking sheet in small, peaked mounds. Once all the piping is done, push down on the peaks to keep a flatter/rounded top after baking. Brush with egg wash
  • Bake in the 400℉ oven for 20 minutes. Then lower the temperature to 350℉ and back for another 10-15 minutes. If you haven't made your Ube Custard filling yet, do so now.
  • Remove from oven and let cool just enough to handle. Poke each pastry with a knife to allow moisture to escape. Then let cool fully.
  • Slice your pastries in half and pipe the filling. Serve and enjoy!