You don't have to battle Ronan the Accuser to get your hands on this Avengers Campus Cosmic Cream Orb copycat recipe!
Cosmic Cream Orbs are found at California Adventure's Avengers Campus. While some may describe Guardians' hero, Star-Lord, as a Terran Treat, that's also the name of the kiosk where the cream orb is sold. Terran Treats is one of many food and beverage locations found in the Avengers Campus.
Cream Puff or Infinity Stone?
This cleverly disguised raspberry cream puff may look familiar. It resembles the orb that's central to the plot of Marvel's Guardians of the Galaxy film.
For those unfamiliar with Guardians of the Galaxy, this orb houses one of the six infinity stones, the Power Stone. This purple infinity stone is a great weapon, giving its owner cosmic power with one caveat: You can't touch it. So, the Power Stone is encased in a silvery orb.
What does Marvel Avengers Campus Cosmic Cream Orb taste like?
Avengers Campus does an outstanding job of encapsulating this mighty object in a dessert! The bright purple filling, meant to resemble the Power Stone, is a fluffy raspberry cream cheese mousse.
Our Avengers Campus Cosmic Cream Orb copycat has a powerful raspberry flavor from fresh raspberries. We add just enough food coloring to capture the bright purple color of the Infinity Stone while avoiding the dreaded taste of food coloring.
The cream puff has a silvery, crispy shell called craquelin. Craquelin is a tasty dough made of butter, sugar and flour, that adds an almost sugar cookie-like crunch to the cream puff shell. This ingredient is also central to Star Wars: Galaxy's Edge's Oi Oi Puff (copycat recipe here).
In order to resemble the silvery orb from Guardians of the Galaxy, the shell is sprayed with Wilton Color Mist. The shell sparkles in rainbow colors when the sunlight hits it. You might notice the craquelin on the ones being sold in Avengers Campus are darker in color than ours. The color darkens over time, and the craquelin softens. We recommend eating these immediately after filling. The filling will be extra fluffy and the craquelin crispy. They taste better that way.
This cosmic treat is so tasty you might find yourself doing a happy dance while eating it! So put on a good soundtrack from the 70s, wrangle up your crew, and enjoy one the tastes of Disney California Adventure’s Avengers Campus.
Other Avengers Campus Copycat Recipes
If you're looking for other recipes from Avengers Campus, check out The Impossible Spoonful copycat recipe!
We even went so far as to buy a giant ladle like Disneyland uses to serve this satisfying vegan GIANT and mini meatballs meal! We love how much fun it is to eat these Avengers Campus foods!
Ingredients
Craquelin (outer grey shell)
- 3 tablespoons unsalted butter, softened
- 4.5 tablespoons granulated sugar
- 4 drops Wilton Color Right black food coloring
- 7 tablespoons all-purpose flour
Puffs
- 4 tablespoons butter, unsalted
- 1/8 teaspoon salt
- 1/2 cup water
- 1/2 cup all-purpose flour
- 2 eggs
Raspberry Cream Cheese Mousse
- 12 ounces fresh raspberries
- 2/3 cup granulated sugar
- 4 ounces plain cream cheese
- 12 drops Wilton Color Right pink food coloring
- 3 drops Wilton Color Right blue food coloring
- 1/2 cup heavy whipping cream
For Decoration (optional)
- Wilton Color Mist silver food coloring spray
Supplies
- Sturdy, reusable pastry bag. We used a Wilton featherweight pastry bag.
- Coupler to fit pastry bag
- Ateco 808 piping tip
- Small pastry bag with small round tip OR plastic bag with edge snipped off
- 2.25" round biscuit or cookie cutter
Instructions
Craquelin (outer grey shell)
- Using an electric mixer, cream the butter and sugar until fluffy.
- Mix in the black food coloring until well combined.
- Finally, mix in the flour. The mixture will look crumbly and not wet.
- You should be able to pick up some dough and form a ball with it in your hands. If the dough is too crumbly to form a ball, add a touch of water (up to 1/4 teaspoon) until the dough holds together.
- Form the craquelin dough into a ball and place it between two pieces of parchment paper. Roll the craquelin dough out until it is 1/8 inch thick.
- Freeze the rolled-out dough for 5 minutes, then use a 2.25" round biscuit cutter to cut six circles of craquelin. If you want to make more than 6 cream puffs, re-roll the leftover craquelin dough and cut two more circles of craquelin.
- Refrigerate the craquelin until ready to use.
Puffs
- Fit the reusable pastry bag with a coupler and Ateco 808 piping tip.
- Preheat the oven to 425 degrees Farenheit.
- In a medium sized pan, add the butter, salt and water. Heat on medium heat until the butter is melted. Once melted, crank the heat up a notch and bring the mixture to a boil.
- Once boiling, turn the heat back down to medium and add the flour. Spend a minute stirring and smashing the flour together until well combined. Then remove from the heat and immediately transfer the dough to a medium-sized bowl to cool for about 5 minutes. (To encourage cooling, you can break up the dough into a few pieces to vent.)
- Line a baking sheet with parchment paper or use a silicone baking mat.
- While the dough is warm (not hot), add the eggs and use an electric mixer to blend until combined, approximately 1 to 2 minutes. Immediately transfer the dough to the sturdy, resuable piping bag fitted with Ateco 808 tip.
- To pipe the dough onto the baking sheet, hold the tip in one place (do not move the tip), then continuous pipe the dough until it accumlates to 2" in diameter. This piping technique is imperative to get the desired shape (There should be one layer of dough. Your dough should NOT be layered like a soft-serve ice cream cone). See video below for reference. Pipe 6-8 (equal to number of craquelin circles prepped), equal piles of dough, leaving at least 2" of space in between.
- Next, place a circle of refrigerated craquelin on top of each pile of dough.
- Place the baking sheet in the oven and then immediately reduce the oven temperature to 350 degrees Farenheit. Bake for 30 minutes (NOTE: We know it's tempting to peek, but don't open the oven door for at least 20 minutes or you may deflate the puffs.) Then, transfer the puffs to a wire rack to cool.
Raspberry Cream Cheese Mousse
- We'll start by making a fresh raspberry sauce. Add the raspberries and sugar to a saucepan on medium heat. Once the sugar dissolves and the juice begins to bubble, simmer for an additional 10 minutes, or until the juice is syrupy and slightly thickened (it shouldn't be watery, but it also shouldn’t be jelly), then remove the pan from the heat.
- Pour the raspberries and sauce through a wire mesh strainer and into a bowl to remove the raspberry pieces and seeds (mash the raspberry pieces into the strainer to encourage straining). This should yield about 1/3 cup raspberry sauce.
- In a medium-sized bowl with an electric mixer, beat the cream cheese until creamy, about 2 minutes, making sure to scrape down the sides of the bowl to make sure that no lumps remain.
- Add about 1/3 cup raspberry sauce (use what you have, but no more than 1/3 cup!) into the cream cheese and blend with an electric mixer until well combined and no lumps remain.
- Add the blue and pink food coloring and mix until well incorporated.
- In a separate small bowl, beat the whipping cream until stiff peaks and thick. Then fold the whipped cream into the purple mixture until well combined.
To Assemble:
- Using a piping tip or a kitchen utensil, make a small hole in the brown side of the puff (do NOT poke a hole in the grey craquelin shell, which is delicate and prone to cracking).
- Using a sandwich bag or piping bag filled with raspberry cream cheese mousse, pipe filling through the hole until the cream puff is filled. Repeat with each puff.
- Finally (optional), spray the top of each puff with silver Wilton Color Mist spray. Enjoy!
Video
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