Ube and Cream Cheese Doughnuts

Doughnut Dough

Ingredients

•⁠  ⁠2,000 g bread flour
•⁠  ⁠180 g sugar
•⁠  ⁠20 g salt
•⁠  ⁠30 g yeast
•⁠  ⁠1,000 ml fresh milk
•⁠  ⁠300 g butter
•⁠  ⁠18 pcs egg yolks

Procedure

 1.⁠ ⁠Mix the Dough: Place all ingredients except the butter into the bowl of a stand mixer. Knead on low speed until the ingredients are well combined.
 2.⁠ ⁠Add the Butter: Add the butter and continue kneading on medium speed for approximately 5 minutes, or until the dough becomes smooth and well developed.
 3.⁠ ⁠First Proof: Transfer the dough to a large, lightly greased bowl. Cover and place in a warm area. Allow the dough to proof for approximately 1½–2 hours, or until it doubles in size.
 4.⁠ ⁠Shape: Turn the dough onto a lightly floured work surface and roll it to approximately ½ inch thick.
 5.⁠ ⁠Using a 3-inch round cookie cutter, cut out individual doughnuts.
 6.⁠ ⁠Transfer the doughnuts onto parchment paper.
 7.⁠ ⁠Second Proof: Cover the doughnuts and allow them to rest and proof for approximately 1 hour.
 8.⁠ ⁠Heat the Oil: Heat the frying oil in a large pot. Use a candy thermometer to monitor the temperature.
 9.⁠ ⁠Once the oil reaches 170°C, carefully place 2–3 doughnuts into the oil at a time, depending on the size of the pot.
10.⁠ ⁠Fry for 2–3 minutes on one side, then flip and fry the other side for another 2–3 minutes, or until evenly golden brown.
11.⁠ ⁠Remove the doughnuts from the oil and place them on paper towels to drain.
12.⁠ ⁠While still warm, coat the doughnuts with granulated sugar.

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Ube Cream Cheese Filling

Ingredients

•⁠  ⁠240 ml milk
•⁠  ⁠10 ml ube Flavorade
•⁠  ⁠35 g granulated sugar
•⁠  ⁠Pinch of salt
•⁠  ⁠35 g cornstarch
•⁠  ⁠4 pcs egg yolks
•⁠  ⁠43 g unsalted butter, softened
•⁠  ⁠100 g ube halaya
•⁠  ⁠120 g heavy whipping cream
•⁠  ⁠15 g powdered sugar

Procedure

 1.⁠ ⁠Prepare the Ube Custard

 1.⁠ ⁠Pour the milk and ube Flavorade into a saucepan and heat over medium-high heat.
 2.⁠ ⁠While the milk is heating, whisk together the sugar, egg yolks, cornstarch, and salt in a bowl until thick and smooth.
 3.⁠ ⁠Once the milk begins to simmer, remove it from the heat.
 4.⁠ ⁠Gradually pour approximately half of the hot milk into the egg mixture while whisking continuously to temper the eggs.
 5.⁠ ⁠Pour the tempered egg mixture back into the saucepan with the remaining milk.
 6.⁠ ⁠Return the saucepan to medium heat and whisk continuously until the mixture begins to thicken.
 7.⁠ ⁠Once thickened, reduce the heat and continue whisking for approximately 1 minute.
 8.⁠ ⁠Remove from the heat and immediately add the softened butter. Mix until fully incorporated.
 9.⁠ ⁠Add the ube halaya and mix until evenly incorporated and smooth.
10.⁠ ⁠Transfer the ube custard to a clean bowl.
11.⁠ ⁠Immediately cover the surface with plastic wrap, ensuring that the plastic wrap is touching the entire surface of the custard. This prevents a skin from forming.
12.⁠ ⁠Allow the custard to cool to room temperature, then refrigerate until completely chilled.

Preparing the Whipped Cream

 1.⁠ ⁠Place the heavy whipping cream and powdered sugar in a clean mixing bowl.
 2.⁠ ⁠Whip using an electric mixer or stand mixer until firm peaks form.
 3.⁠ ⁠Remove the chilled ube custard from the refrigerator and whisk until smooth.
 4.⁠ ⁠Fold approximately one-third of the whipped cream into the ube custard to lighten the mixture.
 5.⁠ ⁠Gently fold in the remaining whipped cream until smooth and evenly incorporated.

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Ube Ganache

Ingredients

•⁠  ⁠300 g white chocolate
•⁠  ⁠150 g heavy cream
•⁠  ⁠10 g butter
•⁠  ⁠10 ml ube Flavorade

Procedure

 1.⁠ ⁠Heat the Cream: Place the heavy cream in a small saucepan and heat over low to medium heat until it is just about to simmer, with small bubbles forming around the edges. Do not boil.
 2.⁠ ⁠Melt the Chocolate: Place the chopped white chocolate in a heatproof bowl.
 3.⁠ ⁠Combine: Pour the hot cream directly over the white chocolate.
 4.⁠ ⁠Rest: Allow the mixture to sit undisturbed for approximately 3 minutes to allow the chocolate to melt.
 5.⁠ ⁠Mix: Gently stir from the center outward until the chocolate and cream are completely smooth and combined.
 6.⁠ ⁠Add Flavor and Butter: Add the room-temperature butter and ube Flavorade.
 7.⁠ ⁠Mix until the ganache is smooth, glossy, and evenly incorporated.
 8.⁠ ⁠Allow the ganache to cool to the desired consistency before using.

Assembly

 1.⁠ ⁠Fill the Doughnuts: Transfer the ube cream cheese filling into a piping bag fitted with a suitable filling tip.
 2.⁠ ⁠Insert the piping tip into the side of each doughnut and pipe in the ube cream cheese filling until adequately filled.
 3.⁠ ⁠Dip in Ganache: Dip the top of each filled doughnut into the ube ganache, ensuring an even coating.
 4.⁠ ⁠Allow the ganache to cool and set.
 5.⁠ ⁠Finish: Dust the top of each doughnut with ube powder.
 6.⁠ ⁠Serve once the ganache has fully set.

Ube Tiramisu

Ube Cream

Ingredients

•⁠  ⁠5 pcs egg yolks
•⁠  ⁠67 g sugar
•⁠  ⁠1.5 g salt
•⁠  ⁠350 g mascarpone cheese
•⁠  ⁠300 g heavy cream
•⁠  ⁠16 g vanilla
•⁠  ⁠7 g ube Flavorade
•⁠  ⁠100 g ube powder

Procedure

1.⁠ ⁠Prepare the Egg Yolks

1.⁠ ⁠Place the egg yolks and sugar in a heatproof bowl.
2.⁠ ⁠Place the bowl over a double boiler and whisk continuously until the sugar is dissolved and the mixture is slightly thickened.
3.⁠ ⁠Transfer the mixture to a stand mixer fitted with a whisk attachment.
4.⁠ ⁠Beat on medium speed until the mixture becomes very pale yellow and doubles in volume, approximately 5–8 minutes. Scrape down the bottom and sides of the bowl as needed.

2.⁠ ⁠Prepare the Ube Mascarpone Mixture

1.⁠ ⁠Add the mascarpone cheese, ube Flavorade, salt, and ube powder to the egg yolk mixture.
2.⁠ ⁠Beat on medium speed until fully incorporated, approximately 30 seconds.
3.⁠ ⁠Transfer the egg yolk and ube mascarpone mixture to a large bowl. Scrape the mixing bowl clean.

3.⁠ ⁠Whip the Heavy Cream

1.⁠ ⁠Place the cold heavy cream in the clean mixing bowl.
2.⁠ ⁠Beat on medium speed until soft peaks form, approximately 3–4 minutes.
3.⁠ ⁠Scrape down the bowl and whisk attachment halfway through mixing.

4.⁠ ⁠Combine the Ube Cream

1.⁠ ⁠Add the whipped cream to the egg yolk and ube mascarpone mixture.
2.⁠ ⁠Gently fold until well combined and smooth.
3.⁠ ⁠Set aside until ready for assembly.

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Ladyfingers

Ingredients

•⁠  ⁠3 pcs eggs
•⁠  ⁠100 g sugar
•⁠  ⁠2.5 g vanilla
•⁠  ⁠1.5 g salt
•⁠  ⁠120 g all-purpose flour
•⁠  ⁠13 g cornstarch
•⁠  ⁠Powdered sugar, for dusting

Procedure

1.⁠ ⁠Separate and Whip the Eggs

1.⁠ ⁠Separate the egg yolks and egg whites into two clean bowls.
2.⁠ ⁠Whip the egg whites with a portion of the sugar until medium-stiff, glossy peaks form.
3.⁠ ⁠In a separate bowl, whip the egg yolks with the remaining sugar until pale, thick, and approximately tripled in volume.

2.⁠ ⁠Combine the Dry Ingredients

1.⁠ ⁠Sift together the all-purpose flour, cornstarch, and salt.
2.⁠ ⁠Gently fold half of the sifted dry ingredients into the whipped egg yolk mixture.

3.⁠ ⁠Incorporate the Meringue

1.⁠ ⁠Add one-third of the whipped egg white mixture to the egg yolk mixture and gently fold to lighten the batter.
2.⁠ ⁠Add the remaining meringue and gently fold until just combined.
3.⁠ ⁠Add the vanilla and fold gently until evenly incorporated. Avoid overmixing to prevent deflating the batter.

4.⁠ ⁠Pipe the Ladyfingers

1.⁠ ⁠Transfer the batter into a piping bag fitted with a round piping tip.
2.⁠ ⁠Pipe approximately 3-inch-long ladyfingers, spacing them evenly on baking sheets lined with parchment paper.

5.⁠ ⁠Dust with Powdered Sugar

1.⁠ ⁠Generously dust the piped ladyfingers with powdered sugar.
2.⁠ ⁠Wait for a few moments, then dust again over any areas where the sugar has dissolved. This helps create a crisp outer crust.

6.⁠ ⁠Bake

1.⁠ ⁠Bake in a preheated oven at 350–400°F (175–200°C), depending on your oven and desired texture.
2.⁠ ⁠Bake for approximately 10–18 minutes, or until puffed and light golden brown.
3.⁠ ⁠Allow the ladyfingers to cool completely on the baking sheet.

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Ube Soak

Ingredients

•⁠  ⁠375 ml coconut milk
•⁠  ⁠25 g sugar
•⁠  ⁠28 g ube powder

Procedure

1.⁠ ⁠Place the coconut milk, sugar, and ube powder in a medium bowl.
2.⁠ ⁠Whisk thoroughly until smooth and the ube powder is fully incorporated.
3.⁠ ⁠Set aside until ready for assembly.

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Assembly

1.⁠ ⁠Working with one ladyfinger at a time, quickly dip it into the ube soak.
2.⁠ ⁠Place the soaked ladyfingers in a baking dish, arranging them tightly together until the bottom of the dish is completely covered.
3.⁠ ⁠Spread half of the ube cream evenly over the first layer of ladyfingers.
4.⁠ ⁠Lightly dust the ube powder over the cream using a fine-mesh strainer.
5.⁠ ⁠Repeat with a second layer of soaked ladyfingers.
6.⁠ ⁠Drizzle any remaining ube soak evenly over the second layer of ladyfingers.
7.⁠ ⁠Spread the remaining ube cream over the top and smooth it evenly using an offset spatula.
8.⁠ ⁠Cover and refrigerate for at least 12 hours, or up to 24 hours, to allow the ladyfingers to soften and the cream to set.
9.⁠ ⁠Before serving, dust the top generously with ube powder using a fine-mesh strainer until completely covered.

be and Coconut Opera Cake

Ube Joconde

Ingredients

•⁠  ⁠12 pcs whole eggs
•⁠  ⁠168 g almond flour
•⁠  ⁠160 g white sugar
•⁠  ⁠112 g all-purpose flour
•⁠  ⁠150 g ube powder
•⁠  ⁠408 g egg whites
•⁠  ⁠160 g white sugar
•⁠  ⁠80 g butter, melted

Procedure

 1.⁠ ⁠Prepare the Oven: Preheat the oven to 220°C. Line a sheet pan with parchment paper.
 2.⁠ ⁠Prepare the Meringue: Whip the egg whites to soft peaks. Gradually add the second measurement of sugar and continue whipping until firm, moist peaks form.
 3.⁠ ⁠Prepare the Egg Mixture: Sift together the almond flour, first measurement of sugar, all-purpose flour, and ube powder to remove any lumps.
 4.⁠ ⁠Add the whole eggs to the sifted dry ingredients and mix until smooth and well incorporated.
 5.⁠ ⁠Fold in the Meringue: Gently fold the meringue into the almond flour mixture in batches until just combined. Avoid overmixing to prevent deflating the batter.
 6.⁠ ⁠Add the Butter: Slowly whisk in the melted butter until evenly incorporated.
 7.⁠ ⁠Spread and Bake: Spread the batter evenly onto the prepared sheet pan.
 8.⁠ ⁠Bake at 220°C for approximately 8 minutes, or until the cake is lightly golden and fully baked. Avoid overbaking.
 9.⁠ ⁠Cool: Allow the Joconde to cool completely.
10.⁠ ⁠Once cooled, sprinkle a thin, even layer of granulated sugar over the surface.
11.⁠ ⁠Cover tightly with plastic wrap and refrigerate overnight. This helps keep the cake moist.

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Ube Coconut Ganache

Ingredients

•⁠  ⁠300 g white chocolate
•⁠  ⁠150 g coconut cream
•⁠  ⁠10 g butter
•⁠  ⁠10 ml ube Flavorade

Procedure

 1.⁠ ⁠Heat the Coconut Cream: Place the coconut cream in a small saucepan and heat over low to medium heat until it is just about to simmer, with small bubbles forming around the edges. Do not boil.
 2.⁠ ⁠Prepare the Chocolate: Place the chopped white chocolate in a heatproof bowl.
 3.⁠ ⁠Combine: Pour the hot coconut cream directly over the white chocolate.
 4.⁠ ⁠Rest: Allow the mixture to sit undisturbed for approximately 3 minutes to allow the chocolate to melt.
 5.⁠ ⁠Mix: Gently stir from the center outward until the mixture is completely smooth and combined.
 6.⁠ ⁠Add Butter and Flavor: Add the room-temperature butter and ube Flavorade.
 7.⁠ ⁠Mix until the ganache is smooth, glossy, and evenly incorporated.
 8.⁠ ⁠Allow the ganache to cool to the desired consistency before using.

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Buttercream

Ingredients

•⁠  ⁠149 g water
•⁠  ⁠264 g white sugar
•⁠  ⁠7 pcs egg whites
•⁠  ⁠990 g butter, softened

Procedure

 1.⁠ ⁠Prepare the Sugar Syrup: Combine the water and sugar in a saucepan. Cover with a lid and bring to a boil over medium-high heat.
 2.⁠ ⁠Keep the saucepan covered for 3–4 minutes while the syrup simmers. This helps dissolve the sugar crystals. Do not stir.
 3.⁠ ⁠Remove the lid and carefully attach a candy thermometer. Continue cooking over medium-high heat until the syrup reaches 240°F (116°C).
 4.⁠ ⁠When the sugar syrup reaches approximately 235°F (113°C), begin whipping the egg whites on high speed until they reach soft peaks.
 5.⁠ ⁠Add the Syrup: Reduce the mixer speed to low and slowly pour the hot sugar syrup into the whipping egg whites in a steady stream.
 6.⁠ ⁠Increase the mixer speed and continue whipping until the meringue reaches stiff peaks.
 7.⁠ ⁠Continue whipping until the meringue has cooled sufficiently.
 8.⁠ ⁠Add the Butter: Gradually add the softened butter while continuing to whip.
 9.⁠ ⁠Whip for approximately 10–15 minutes, or until the buttercream becomes light, smooth, and fluffy.
10.⁠ ⁠If the buttercream initially appears curdled or watery, continue whipping until it comes together and becomes smooth.

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Assembly

 1.⁠ ⁠Prepare the Joconde: Trim the edges of the Ube Joconde and cut the cake into neat, even layers according to the size of your cake frame or mold.
 2.⁠ ⁠First Layer: Place the first layer of Joconde into the cake frame.
 3.⁠ ⁠Add Buttercream: Spread an even layer of buttercream over the Joconde using an offset spatula.
 4.⁠ ⁠Chill the cake until the buttercream becomes firm and stable.
 5.⁠ ⁠Add Ganache: Spread an even layer of Ube Coconut Ganache over the chilled buttercream.
 6.⁠ ⁠Chill again until the ganache is firm enough to support the next layer.
 7.⁠ ⁠Repeat: Add another layer of Joconde, followed by buttercream and Ube Coconut Ganache. Repeat the layering process until all the cake layers and fillings are used.
 8.⁠ ⁠Final Layer: Finish with a layer of Joconde on top and gently press to ensure all layers are even and compact.
 9.⁠ ⁠Chill the assembled opera cake thoroughly until completely set.
10.⁠ ⁠Once fully chilled and stable, trim the edges neatly and cut into uniform portions.
11.⁠ ⁠Finish and decorate as desired.