Preheat the oven to 375°F. Line two baking sheets with parchment paper. Use small dabs of the cream puff dough to keep the parchment in place on the baking sheet. Fit a large pastry bag with a large round piping tip. Fill the pastry bag with the cream puff dough.
Pipe 2-inch mounds of dough onto one baking sheet, leaving space between them for the puffs to expand. Use a wet finger to tap down any peaks of the dough.
Take the craquelin out of the freezer. Use a 2-inch ring cutter to cut out thin rounds of the craquelin. Place a disc of craquelin on top of each mound. Place the remaining craquelin back into the freezer. Bake in the preheated oven for 35 to 40 minutes or until the puffs are beginning to brown and dry out. If the puffs feel soft and begin to deflate, then bake for a few minutes more until they are firm.
Repeat with the remaining cream puff dough and craquelin. The craquelin dough scraps can be thawed and rerolled if needed. Allow the puffs to cool before filling.
In a mixing bowl, beat the whipping cream until stiff peaks. Use a whisk to beat the chilled passionfruit pastry cream until it is smooth. Add a little whipped cream and beat until smooth. Fold in the remaining whipped cream with a spatula. The passionfruit cream should be soft but still pipable.
Fit a large pastry bag with a large star piping tip. Fill the pastry bag with the passionfruit cream. Use a small knife to poke a hole in the bottom of each cream puff. Use the piping bag to fill the cream puffs.
Arrange the filled cream puffs on a serving platter. Pipe a swirl of pastry cream on top of each cream puff. Sprinkle the puffs with a pinch of gold luster fairy dust and enjoy!