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Tinker Bell’s Passionfruit Cream Puffs Recipe

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Tinker Bell’s Passionfruit Cream Puffs are elegant French pastries featuring light and airy choux buns topped with a delicate green craquelin layer. They are filled with a luscious passionfruit-infused pastry cream folded with whipped cream, offering a perfect combination of tart and sweet flavors with a creamy texture.

Ingredients

Passionfruit Pastry Cream

  • 2 cups milk
  • 4 egg yolks
  • ½ cup sugar
  • 5 tbsp cornstarch
  • pinch salt
  • ½ cup passionfruit purée, thawed if frozen
  • 2 tbsp butter

Cream Puffs

  • 1 cup water
  • ½ cup butter
  • pinch salt
  • 1 cup flour
  • 4 eggs

Craquelin

  • ½ cup butter, softened
  • ½ cup brown sugar, packed
  • 1 cup flour
  • green gel food colouring

To Assemble

  • 1 ¼ cups whipping cream
  • gold luster dust

Instructions

  1. Make the Passionfruit Pastry Cream: In a saucepan, heat 2 cups of milk over medium heat until it begins to simmer. Meanwhile, whisk 4 egg yolks with half the ½ cup sugar until combined, then whisk in the remaining sugar. Gradually add 5 tablespoons cornstarch in two parts along with a pinch of salt, whisking continuously until the mixture is thick and pale yellow. Temper the egg yolk mixture by adding hot milk in small amounts, whisking constantly to avoid scrambling. Pour the tempered yolks back into the saucepan with the remaining milk and cook over medium heat, whisking until the mixture thickens and boils. Remove from heat and whisk in ½ cup passionfruit purée and 2 tablespoons butter until smooth. Cover with cling film touching the surface and chill until cold.
  2. Prepare the Cream Puff Dough: In a small saucepan, combine 1 cup water, ½ cup butter, and a pinch of salt. Bring to a boil over high heat. Add 1 cup flour all at once and stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the pan sides. Transfer the dough to a mixer bowl. Using a paddle attachment, incorporate 4 eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy. Scrape down the sides as needed.
  3. Make the Craquelin: Cream ½ cup softened butter and ½ cup packed brown sugar in a small bowl until smooth. Add a small amount of green gel food coloring to achieve the desired shade. Fold in 1 cup flour and mix until a smooth dough forms. Roll the dough between two parchment sheets into a thin disc. Freeze the disc for 5-10 minutes to harden.
  4. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and secure the paper by dotting small amounts of cream puff dough on each corner.
  5. Pipe the Cream Puffs: Fit a large round piping tip to a pastry bag and fill with cream puff dough. Pipe 2-inch mounds spaced well apart on the prepared baking sheet. Use a wet finger to smooth down any peaks on the dough mounds.
  6. Add Craquelin Toppings: Remove frozen craquelin disc from the freezer. Using a 2-inch ring cutter, cut rounds and place one round on top of each piped dough mound. Return unused craquelin to the freezer.
  7. Bake the Cream Puffs: Bake for 35-40 minutes or until puffs are golden brown and dry on the outside. If the puffs feel soft and begin to deflate, continue baking a few minutes until firm. Repeat with remaining dough and craquelin. Allow puffs to cool completely before filling.
  8. Prepare the Whipped Cream: In a mixing bowl, beat 1 ¼ cups whipping cream until stiff peaks form.
  9. Combine Pastry Cream and Whipped Cream: Whisk the chilled passionfruit pastry cream until smooth. Add a small amount of whipped cream and beat to lighten, then gently fold in the remaining whipped cream with a spatula until the mixture is soft but pipeable.
  10. Fill the Cream Puffs: Fit a large star piping tip onto a pastry bag and fill with the passionfruit cream mixture. Poke a hole in the bottom of each cooled cream puff with a small knife, and pipe the filling inside.
  11. Finish and Serve: Optionally, dust the filled cream puffs with gold luster dust for a magical finish. Serve immediately or chill until ready to enjoy.

Notes

  • Tempering the egg yolks is crucial to prevent scrambling when combining with hot milk.
  • Cream puffs must be fully cooled before filling to avoid melting the filling.
  • Craquelin adds a sweet crunch and decorative green color, enhancing both texture and appearance.
  • Use fresh passionfruit purée for the best tart flavor, or high-quality frozen puree properly thawed.
  • Leftover craquelin scraps can be re-rolled after thawing.
  • Gold luster dust is optional and purely decorative for a magical presentation.

Find it online: https://bitezly.com/tinker-bells-passionfruit-cream-puffs-recipe/