Tinker Bell’s Passionfruit Cream Puffs

Tinker Bell’s Passionfruit Cream Puffs are delicate, golden pastries filled with a luscious passionfruit pastry cream. Topped with a crisp craquelin layer and a sprinkle of shimmering gold luster dust, these whimsical treats bring a magical touch to any dessert table. Inspired by Tinker Bell’s enchanting personality, these cream puffs are light, airy, and bursting with tropical flavor.

Why You’ll Love This Recipe

• Crispy and creamy contrast: The crisp craquelin shell pairs perfectly with the silky passionfruit filling.
• Tropical twist: Passionfruit adds a bright, tangy flavor to balance the sweetness.
• Visually stunning: Green craquelin and gold luster dust make these cream puffs truly magical.
• Perfect for special occasions: Ideal for themed parties, birthdays, or afternoon tea.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Craquelin (Crisp Topping):

• ½ cup brown sugar, packed
• ½ cup (8 tbsp) butter, softened
• 1 cup flour
• Gel food coloring (green)

For the Choux Pastry:

• 1 cup water
• 10 tbsp butter
• 2 cups flour
• 4 eggs
• 2 pinches salt

For the Passionfruit Pastry Cream:

• 2 cups milk
• ½ cup passionfruit purée (thawed if frozen)
• 4 egg yolks
• 5 tbsp cornstarch
• ½ cup sugar
• 8 tbsp butter
• 1 ¼ cups whipping cream

Decoration:

• Gold luster dust

Directions

Step 1: Prepare the Craquelin

1. In a mixing bowl, combine brown sugar, softened butter, and flour. Mix until a dough forms.
2. Add a few drops of green gel food coloring and knead until evenly colored.
3. Roll the dough between two sheets of parchment paper to about ⅛ inch thickness.
4. Freeze for at least 30 minutes.

Step 2: Make the Choux Pastry

5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
6. In a saucepan, bring water and butter to a boil. Remove from heat and stir in flour and salt until a dough forms.
7. Return to low heat and cook for 1–2 minutes, stirring constantly.
8. Transfer dough to a mixing bowl and let cool slightly.
9. Beat in eggs, one at a time, until fully incorporated and smooth.
10. Pipe small mounds of choux dough onto the baking sheet.
11. Cut out circles of the frozen craquelin and place one on top of each mound.
12. Bake for 30–35 minutes, until puffed and golden brown. Let cool.

Step 3: Prepare the Passionfruit Pastry Cream

13. In a saucepan, heat milk and passionfruit purée over medium heat until steaming.
14. In a separate bowl, whisk egg yolks, cornstarch, and sugar.
15. Slowly pour the warm milk mixture into the egg mixture, whisking constantly.
16. Return to the saucepan and cook over medium heat, stirring, until thickened.
17. Remove from heat and whisk in butter. Cover with plastic wrap and refrigerate until cool.
18. Whip the heavy cream to soft peaks and fold it into the chilled passionfruit pastry cream.

Step 4: Assemble and Decorate

19. Slice the tops off the cooled choux puffs.
20. Pipe the passionfruit pastry cream into each puff and replace the tops.
21. Lightly dust with gold luster dust for a fairy-like sparkle.

Servings and Timing

• Servings: 6–8 cream puffs
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Chilling Time: 30 minutes
• Total Time: 1 hour 10 minutes

Variations

• Chocolate Twist: Add a drizzle of white or dark chocolate over the cream puffs.
• Berry Filling: Substitute half the passionfruit purée with raspberry or mango purée for a fruity mix.
• Nutty Flavor: Sprinkle chopped pistachios on top for added crunch.
• Vanilla Craquelin: Skip the food coloring and add vanilla extract to the craquelin for a classic look.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 2 days.
• Freezing: Freeze unfilled choux puffs for up to 1 month. Reheat in a 325°F oven for 5 minutes before filling.
• Serving: Best enjoyed fresh. If chilled, let them sit at room temperature for 10 minutes before serving.

FAQs

1. What is craquelin?

Craquelin is a thin, sweet cookie-like layer placed on top of choux pastry before baking, giving cream puffs a crisp, textured top.

2. Can I make these cream puffs ahead of time?

Yes! You can bake the choux pastry in advance and store it in an airtight container. Fill them just before serving for the best texture.

3. Can I use store-bought passionfruit purée?

Absolutely! Just ensure it is 100% pure passionfruit with no added sugar.

4. How do I prevent my cream puffs from deflating?

Make sure to bake them until golden brown and crisp. Avoid opening the oven too early.

5. Can I substitute the passionfruit purée?

Yes, you can use mango, lemon, or orange purée for a different flavor.

6. Why did my choux pastry turn out flat?

Your dough may have been too runny. Ensure you add the eggs one at a time and check the consistency before adding more.

7. Can I make mini cream puffs?

Yes! Pipe smaller mounds of dough and reduce the baking time by about 5 minutes.

8. Do I have to use gold luster dust?

No, but it adds a fun, magical touch. You can also sprinkle powdered sugar instead.

9. Can I use a different type of filling?

Yes! Vanilla pastry cream, lemon curd, or whipped chocolate ganache would work well.

10. How do I get a perfectly round craquelin topping?

Use a round cookie cutter slightly larger than the choux pastry mounds before baking.

Conclusion

Tinker Bell’s Passionfruit Cream Puffs are a whimsical and delicious dessert, perfect for adding a bit of magic to any occasion. With their crisp craquelin top, smooth passionfruit pastry cream, and shimmering gold dust, these treats are sure to impress. Try them today and bring a little fairy-inspired sweetness to your table!

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• Author: asma
• Total Time: 40 minutes
• Yield: 12 cream puffs 1x
• Diet: Vegetarian

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Description

Delicate, crisp craquelin-topped cream puffs filled with a silky passionfruit pastry cream, these enchanting treats are sprinkled with gold fairy dust for a magical touch. Inspired by Tinker Bell, these whimsical and elegant cream puffs are perfect for tea parties, birthdays, or any special occasion where a little fairy magic is needed!

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Ingredients

Scale 1x2x3x

Craquelin (Crispy Topping):

• 1/2 cup (1 stick) butter, softened
• 1/2 cup brown sugar, packed
• 2/3 cup flour
• 1 drop green gel food coloring

Choux Pastry (Cream Puff Shells):

• 1 cup water
• 1/2 cup (1 stick) butter
• 2 pinches salt
• 1 cup flour
• 4 eggs

Passionfruit Pastry Cream:

• 2 cups milk
• 4 egg yolks
• 5 tbsp cornstarch
• 1/2 cup sugar
• 1/2 cup passionfruit purée (thawed if frozen)
• 2 tbsp butter
• 1 1/4 cups whipping cream

Decoration:

• Gold luster dust (optional)

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Instructions

1. Make the Craquelin (Crispy Topping):

1. In a bowl, cream together butter and brown sugar until smooth.
2. Add flour and mix until a dough forms.
3. Knead in green food coloring for a fairy-like hue.
4. Roll out the dough between two sheets of parchment paper to ⅛-inch thickness.
5. Freeze for 15 minutes, then cut out small circles (about the size of your cream puffs). Keep frozen until needed.

2. Make the Choux Pastry:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Reduce heat and stir in flour, mixing vigorously until the dough pulls away from the pan (about 1-2 minutes).
4. Transfer to a bowl and let cool for 5 minutes.
5. Add eggs one at a time, mixing well after each addition until smooth.
6. Pipe small mounds of dough onto the prepared baking sheet.
7. Top each puff with a frozen craquelin disc.
8. Bake for 30-35 minutes, or until golden and crisp. Let cool completely.

3. Make the Passionfruit Pastry Cream:

1. In a saucepan, heat milk until steaming (not boiling).
2. In a separate bowl, whisk together egg yolks, cornstarch, and sugar until pale.
3. Gradually whisk the hot milk into the egg mixture to temper.
4. Return to heat, stirring constantly until thickened.
5. Remove from heat and stir in passionfruit purée and butter.
6. Cover with plastic wrap (touching the surface) and refrigerate until cool.
7. Whip whipping cream until stiff peaks form, then fold into the cooled pastry cream.

4. Assemble & Decorate:

1. Cut cooled cream puffs in half.
2. Pipe passionfruit pastry cream into each puff and replace the tops.
3. Lightly dust with gold luster dust for a magical Tinker Bell sparkle.

Notes

• Make-ahead tip: Prepare craquelin, choux pastry, and pastry cream separately up to one day in advance. Assemble before serving.
• No passionfruit purée? Use lemon or mango purée for a similar tropical flavor.
• Storage: Best eaten fresh, but can be stored in the fridge for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert, Pastry
• Method: Baking
• Cuisine: French, Fantasy-Inspired