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This “Ube” Cheese Éclair Didn’t Have to Use Any Ube!

You'll be surprised with what you can do with dehydrated potatoes! 

I’m back in the kitchen and I’m back to baking! This time, I made a delicate French pastry that I’ve been wanting to try – Éclair.

This little piece seemed simple to do but there are intricacies in the preparation that should be given more attention to achieve a puffy and crisp pastry. In the world of baking, adding potatoes provides better output in terms of texture, aroma, and flavor. In this recipe, I made use of U.S. Dehydrated Potato Granules not only in the dough but also in the filling! Yes, the “ube” filling is actually made of potato granules + violet food color, yet the ube essence is still achieved!

Using U.S. Dehydrated Potato Granules

U.S. Dehydrated Potato Granules 

It is true that you can easily find fresh potatoes in the market. But using U.S. Dehydrated Potato Granules gave me a lot more advantages than I could imagine!

  • Longer Shelf Life – Dehydrated potatoes can be kept up to 18-24months versus raw potatoes that can only last a few weeks. For someone who doesn’t always bake or cook, this is a huge advantage
  • Easy Storage – No special storage required. These are lightweight and can be stored in smaller packaging. A kilo of dehydrated potatoes equates to 5 kilos of rehydrated potatoes – that’s a lot of savings on space and money!
  • Easy to Use – I remember when I had to add raw potatoes in my dough in the past and the process of peeling, cutting, and mashing took a lot of time and effort. With dehydrated potatoes, you just need to add liquid and it can already be used!
  • Consistent Quality – Only high-quality potatoes are used to form the dehydrated potatoes, and you can also expect the same quality every time you use this on each dish.
  • Versatility and Creativity – The possibilities are endless! These dehydrated potatoes can be used in salad, soup, dessert, main dish, and more! With creativity, a lot more can be done such as this halaya made with dehydrated potato granules!

About the Recipe

Potato Ube Cheese Eclair 

Making the choux pastry of the éclair will require cooking and baking. The crucial parts to make the pastry puff are in [1] removing the moisture in the dough, which is done in the cooking process, and [2] the incorporation of the eggs when the dough has cooled down to achieve the right consistency. Make sure to follow the steps well. 

Éclairs usually use vanilla pastry cream filling but for my version, I chose a Filipino favorite combination – ube and cheese! But instead of using store-bought ube halaya or ube flavoring, I made my own halaya using dehydrated potato granules. I was surprised how it could taste the same or even better! 

I hope you’ll have fun with this recipe! 

Potato Ube Cheese Eclair 


Choux Pastry
  • 100ml Water
  • 100ml Milk 
  • 100g Butter
  • 10g Sugar
  • 50g US Standard Potato Granules
  • 50g All-Purpose Flour
  • 4pcs Eggs

  • 480ml Water
  • 100g US Standard Potato Granules
  • 40g Sugar
  • 300ml Condensed Milk
  • 370ml Evaporated Milk
  • 2pcs Egg Yolks
  • 100g Butter
  • 2.5ml Vanilla
  •   Violet Food Color
  •   Grated Cheese


Choux Pastry
  1. Place water, milk, butter, and sugar in a pot and boil
  2. Remove from heat then add sifted flour and US standard potato granules. Mix thoroughly with a wooden spoon or heat-proof silicone spatula
  3. Return the pot to the stove with medium heat and continue mixing until it becomes a thick smooth ball. If you’re using a stainless-steel pot, you’ll notice a film forming at the bottom of the pot
  4. Remove from heat and transfer to a mixing bowl. Mix the dough using a standard mixer with paddle attachment or a spatula to release steam and let it cool
  5. When the dough has cooled down, add whisked egg on at a time. Make sure the egg is fully incorporated before adding another one. Stop adding eggs once it reached a pipeable consistency (dough slowly falls down in a V shape)
  6. Put the dough in a piping bag with a round or star tip. Pipe 3-4inch éclairs on a parchment paper
  7. Bake for 15minutes at 180°C then lower the temperature to 160°C and bake for another 15minutes. Let the éclairs cool

Halaya Filling
  1. Boil water in a pot, then lower heat. Slowly mix in US standard potato granules
  2. Add sugar, condensed milk, evaporated milk, and egg yolks. Keep on stirring over medium-low heat until desired consistency is reached
  3. Add butter, vanilla, and violet food color

  1. Cut the éclair in half. Pipe halaya filling on the bottom half 
  2. Cover with the top half and pipe with halaya filling. Finish with grated cheese on top 

For more information on U.S. potatoes, visit or like and follow Potatoes USA-Philippines on Facebook and Instagram.

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