Ube Cream Croissants

Servings

8 Large Croissants

Prep Time

1 Hour

Lamination & Chilling Time

8 Hours

Bake Time

20 Minutes

Total Time

9 Hours 20 Minutes

Ingredients

For the Croissant Dough

• 4 cups (500 g) bread flour

• ⅓ cup (65 g) granulated sugar

• 2¼ tsp instant yeast

• 1½ tsp salt

• 1 cup (240 ml) cold milk

• 1 large egg

• 3 tbsp unsalted butter, softened

• 2 tsp ube extract

• Purple food coloring (optional)

Butter Block

• 1¼ cups (280 g) unsalted butter, cold

For the Ube Pastry Cream

• 2 cups (480 ml) whole milk

• 4 egg yolks

• ½ cup (100 g) sugar

• 3 tbsp cornstarch

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

• 1 cup (250 g) ube halaya (purple yam jam)

• Purple food coloring (optional)

Egg Wash

• 1 egg

• 1 tbsp milk

Instructions

Step 1 – Prepare the Dough

1. Combine flour, sugar, yeast, and salt.

2. Add milk, egg, butter, and ube extract.

3. Knead until smooth.

4. Shape into a rectangle.

5. Cover and refrigerate for 2 hours.

Step 2 – Make the Butter Block

1. Place cold butter between parchment sheets.

2. Roll into an 8-inch square.

3. Refrigerate until firm.

Step 3 – Laminate the Dough

1. Roll dough into a rectangle.

2. Place butter block in the center.

3. Fold dough around butter.

4. Roll into a long rectangle.

5. Fold into thirds (letter fold).

6. Chill 30 minutes.

7. Repeat rolling and folding 3 times.

8. Chill for 1 hour.

Step 4 – Prepare the Ube Pastry Cream

1. Heat milk until steaming.

2. Whisk egg yolks, sugar, and cornstarch.

3. Slowly add warm milk.

4. Return mixture to saucepan.

5. Cook until thick.

6. Stir in butter, vanilla, and ube halaya.

7. Cool completely.

8. Refrigerate until firm.

Step 5 – Shape the Croissants

1. Roll dough to about ¼ inch thick.

2. Cut large triangles.

3. Roll each triangle tightly into croissant shapes.

4. Place on lined baking trays.

Step 6 – Proof

1. Cover loosely.

2. Let rise for 2–3 hours until puffy.

Step 7 – Bake

1. Preheat oven to 375°F (190°C).

2. Brush with egg wash.

3. Bake for 18–22 minutes until crisp and deeply colored.

4. Cool completely.

Step 8 – Fill the Croissants

1. Transfer ube pastry cream to a piping bag.

2. Create a small opening in each croissant.

3. Pipe generously with cream until filled.

Storage

• Refrigerator: up to 3 days

• Best enjoyed the same day

Nutrition (Approximate Per Croissant)

• Calories: 520 kcal

• Protein: 8 g

• Carbohydrates: 48 g

• Fat: 33 g

• Sugar: 18 g

Tips for Success

• Keep butter cold throughout lamination.

• Chill dough whenever it becomes soft.

• Use high-quality ube halaya for authentic flavor.

• Fill croissants just before serving for maximum crispness.

Why You'll Love This Recipe

✔ Extra flaky bakery-style layers
✔ Rich and creamy ube filling
✔ Stunning purple color
✔ Crispy exterior and silky center
✔ Perfect for cafés, bakeries, or special occasions
✔ Beautiful social-media-worthy presentation

This pastry closely resembles an Ube Cream Croissant featuring deeply colored purple laminated dough with hundreds of flaky layers and a generous filling of smooth, rich ube pastry cream in the center.