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Tinker Bells Passionfruit Cream Puffs Recipe
Ben Carraoli

Tinker Bells Passionfruit Cream Puffs Recipe

I still remember the first time I made these Tinker Bell–inspired passionfruit cream puffs — my kitchen smelled bright, sweet, and slightly tropical the whole time. I loved watching the choux pastry puff up in the oven like little golden clouds. When I filled them with silky passionfruit cream, they instantly felt special and playful.
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Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups whole milk – creates a rich creamy base; avoid low-fat milk for best texture
  • 4 egg yolks – help thicken the cream and give it a silky mouthfeel
  • ½ cup granulated sugar – balances the tartness of passionfruit
  • 5 tablespoons cornstarch – ensures the cream sets properly and pipes well
  • 1 pinch salt – enhances overall flavor and cuts sweetness
  • ½ cup passionfruit purée – fresh or thawed purée gives the best flavor
  • 2 tablespoons butter – adds shine and smoothness to the cream
  • Choux Pastry Cream Puffs
  • 1 cup water – creates steam for puffing
  • ½ cup unsalted butter – provides richness and structure
  • 1 pinch salt – keeps the pastry from tasting flat
  • 1 cup all-purpose flour – gives the dough its shape
  • 4 large eggs – essential for lift and hollow centers
  • ½ cup softened butter – helps create the crunchy top
  • ½ cup brown sugar – adds sweetness and caramel flavor
  • 1 cup all-purpose flour – forms the crisp shell
  • Green gel food coloring – gives the fairy-inspired look
  • 1¼ cups heavy whipping cream – whipped for a light airy filling
  • Gold luster dust – adds a magical decorative finish

Method
 

  1. I start by heating the milk until steaming but not boiling. In a bowl, I whisk egg yolks, sugar, cornstarch, and salt until smooth. The hot milk is slowly added to temper the eggs, then everything goes back on the stove and cooks until thick. Once off the heat, I stir in passionfruit purée and butter, then chill it completely.
  2. Water, butter, and salt are brought to a boil in a saucepan. I add the flour all at once and stir until a smooth dough forms and pulls away from the sides. After cooling slightly, the dough goes into a mixer and eggs are added one at a time until glossy and pipeable.
  3. Soft butter and brown sugar are mixed together until creamy. I add green food coloring, then flour to form a dough. It’s rolled thin between parchment paper and chilled until firm, making it easy to cut neat circles.
  4. I pipe small rounds of choux dough onto parchment-lined baking sheets. Frozen craquelin discs are placed on top of each mound. The puffs bake until tall, golden, and crisp, then cool completely before filling.
  5. Whipping cream is beaten until stiff peaks form, then gently folded into the chilled passionfruit cream. I fill each puff from the bottom and finish with a swirl on top. A light dusting of gold luster dust gives them their fairy-inspired finish.

Notes

  • I always chill the pastry cream fully before mixing it with whipped cream.
  • I let the baked puffs cool completely so they stay crisp after filling.
  • I freeze the craquelin before baking to get that perfect crackled top.
  • I pipe evenly sized puffs so they bake at the same rate.