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.