Ube cream filled croissant

Ube cream filled croissant

  • Portions 4
  • Preparation 60 minutes
  • Cook 0 minutes
Recommended consumption time
  • Breakfast
  • Lunch
  • Brunch
  • Snacks
  • Appetizer

Recipe created by

Katherine Duris, Corporate Chef – Canada

Download recipe

Ingredients used

  • 1 cup of 3.25% milk
  • 1/2 vanilla bean
  • 3 egg yolks
  • 105 gr of granulated white sugar
  • 40 gr of all purpose flour
  • 1 cup of ube paste
Ube icing
  • 1 cup of icing sugar
  • 2-4 tbsp of water
  • 2-3 drops of ube extract


  • Gives 3-4 croissants.

  • STEP 1

    Place 2/3 cup of milk into a pot. Reserve the remaining 1/3. In a bowl, whisk together the vanilla, yolks, and sugar. Whisk in the flour. In small amounts, add the reserved 1/3 cup of milk to assist with smoothing out the mixture. Set aside.

  • STEP 2

    Bring the 2/3 cup of milk to a boil. Slowly pour the boiling milk into the egg mixture. Pour back into the pot and return to medium heat. Whisk continously until the first boiling bubbles appear.

  • STEP 3

    Remove from the heat and strain through a sieve immediately. Stir in the ube paste. Spread out onto a pan in a thin lay and cover to cool rapidly.

  • STEP 4

    While the cream is still cooling, take the day-old croissants and make a hole in the bottom by inserting a pairing knife and twisting. Once the ube pastry cream has cooled, place the mixture into a piping bag fitted with a round tip and pipe into the bottom of the croissant.

  • STEP 5

    For the ube icing, place the icing sugar into a bowl. Add 2 tablespoons of water to the icing sugar and stir until smooth. If the constistency is too thick, add additional water, 1 tablespoon at a time, until desired constistency is reached. Add 2-3 drops of the ube extract, or until desired colour has been achieved.