PROBLEM TO BE SOLVED: To provide a white cream puff pastry capable of being swelled similarly to a conventional one consisting essentially of flour when baked, and hardly being colored by baking, to provide a method for producing the white cream puff pastry, and to provide a colorful cream puff pastry in which added coloring matter develops the color vividly.SOLUTION: The white cream puff pastry is produced by preparing puff pastry by using a starch powder containing tapioca starch, an acidic agent, albumen, oil and fat and water as essential components, and baking the puff dough in an oven. The method for producing the white cream puff pastry includes preparing the puff dough by heating and mixing the starch powder containing 10-30 wt.% tapioca starch, 20-40 wt.% corn starch, and 30-70 wt.% rice flour (nonglutinous rice flour), the acidic agent, the albumen, the oil and fat and the water, spotting an appropriate amount on an oven plate and baking the puff dough in the oven by regulating the upper heater so as to be ≤190°C.
