The Cheshire Cat Tail at Walt Disney World is one of those snacks that produces looks of envy from anyone who see this. I can tell you this is a treat that is a great option for breakfast. I’ve developed my very own version that really does taste the same. This is the first of my Disney at Home collection – there will be more. If you want to read about my recent trip to Walt Disney World and all the food I ate check out my post here.
Making your own pastries makes you feel very accomplished and makes whoever you are feeding feel very appreciated. These are, once you’ve made the crème pâtissière, basically an assembly job. Spreading, Slicing, Twisting, Cooking, Icing. Once you break it down it feel more manageable. Often we confuse a difficult recipe with a long recipe. This certainly has many different steps however I would not call this a difficult recipe. Anyway, I quite like a recipe with a lot of steps. I find that following a list of instructions and ticking each one off rather relaxing. I have tried to make these instructions as clear as possible and so that means more individual instructions.
There are a few steps in this recipe but trust me these are worth it. The most technical thing you need to tackle is making a crème pâtissière also known as pastry cream. This is a rich thick custard full of vanilla and is used for fillings for tarts, éclairs or profiteroles etc. This just needs a little care and attention to avoid making vanilla scrambled eggs. Follow these steps and you will have a creamy filling with no eggy lumps. Traditionally you would be told to use whole milk. here I used skimmed milk and it thickened up perfectly. I have also used almond milk before and that also worked if you’d rather use that.
If you like a chocolate twist then you must try these. I love these with a coffee and if I am having people over for brunch (one of my new favourite things) these will always be on the menu. The creamy filling mixed with chocolate chips and crisp puff pastry creates a truly brilliant bite. I think the magic touch for these is the icing. It is very simple icing sugar, touch of milk and colour but the extra kick of sweetness is what makes these extra special.
I have taken a shortcut with these and bought ready rolled puff pastry. If I was competing on the Great British Bake Off then of course I would make my own puff pastry, until then I am more than happy to buy it. Puff pastry is one of those things that I love to watch rise up and ‘puff’. It can be unruly and produce interesting and informal shapes, but that is one of the many reasons I love it.
These Cheshire Cat Tails are based on that famous feline from Alice in Wonderland. The two different coloured icing are the nod to the character. I suggest using gel food colouring here to avoid over diluting the icing. If you only have liquid colouring use that before the milk to get colour then work on the constancy. Just like the Cheshire Cat these pastries also do their own disappearing act. They are popular in the Magic Kingdom and just as popular in my kitchen.
If you try to make your own Cheshire Cat Tail please do let me know in the comments below the recipe. Don’t forget you can tag me on Instagram @cubbinthekitchen or use #CUBBintheKitchen for a chance to be featured in my stories. Share with your friends t to spread the Disney magic in their kitchens.
Cheshire Cat Tails
Ingredients
Crème Pâtissière
- 300 ml Milk
- 0.5 Vanilla Pod
- 1 Egg
- 1 Egg Yolk
- 75 grams Caster Sugar
- 20 grams Cornflour
Twists
- 1 Sheet Ready Rolled Puff Pastry
- 60 grams Chocolate Chips Milk, Dark or a Mix
- 1 Egg
Icing
- 30 grams Icing Sugar
- 3-4 tbsp Milk
- Pink Food Colouring
- Purple Food Colouring
Instructions
Making the Crème Pâtissière
- Split the Vanilla Pod if its not already in half and scrape out the seeds.Get your Milk into a pan and add the Vanilla Seeds.
- Gently heat the Milk and Vanilla, over a medium heat bring to a simmer.You Don’t want it to boil you just want it nice and hot.Whilst the Milk is warming. In a large bowl place the Egg and Egg Yolk and add the Caster Sugar.Whisk until smooth.
- Add the Cornflour and whisk again until creamy and smooth.
- We need to temper the eggs to avoid scrambled eggs. So take two spoons of the Hot Milk and add to the Egg Mixture and whisk.
- Whisking constantly add about half of the Vanilla Milk to the Egg Mixture in a thin stream.When that half of the Milk has mixed with and tempered the Eggs pour in the Egg Mixture into the pan with the remaining Hot Milk.Put this on the hob and heat it over a medium heat stirring constantly.This will thicken up it should take no more than 5 minutes.
- Remove from the heat and strain through a sieve into a bowl.This step is not essential but does help get it extra creamy.Cover with cling film making sure it is against the surface of the Crème Pâtissière.This stops it forming a skin.Allow to cool and you can chill in the fridge until you’re ready to use it.
Making the Tails
- Preheat the oven to 200°C.Line a baking tray with baking paper.
- Unroll your sheet of Puff Pastry. Long edge closest to you.Spread out a thin layer of your Crème Pâtissière.Cover the Crème Pâtissière layer with Chocolate Chips.Press the Chocolate Chips into the Crème Pâtissière to glue them on.
- Take one short end of the Pastry and fold over.As if you were closing a book.Press down the side to seal and give the centre a gentle push to adhere them to each other.
- Cut into six equal strips.Take the ends of one strip and gently twist to create a spiral.Place the spiral on the lined baking tray.Repeat with the reaming strips.
- Beat the Egg with 1 tbsp Water and brush onto the twists.Bake for 20 minutes or until nice a golden brown.Let them cool on a wire rack. If you can resist eating them warm.
Making the Icing
- In 2 bowls split the Icing Sugar – 15 grams in each.Starting with 1 tbsp of Milk add to one of the bowls and mix until smooth. Adding more Milk if you need to.You want this to be a touch thicker than usual as you’re going to add colouring.Repeat with the second bowl, you should now have two bowls of white Icing.
- Add the Pink Colour to one and when you have reached your desired colour make sure your consistency is drizzle-able.Repeat with the Purple in the other bowl.
- Drizzle over the cooled Cat Tails – if you’re able to wait.Enjoy with a coffee and let it take you to the Magic Kingdom via your Kitchen.
My teenage daughter made these during COVID at home time. We will miss our upcoming DisneyWorld trip and she was nostalgic for her favorite WDW treat. She was excited to find your recipe. Thank you!
So glad I could help you find a little bit of Disney magic in this time. Such a shame about your trip, I know that feeling had to cancel one myself. Stay safe and enjoy those Cheshire Cat Tails!
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These are delicious! I wanted to try making my own rough puff pastry, and it worked beautifully with your recipe. Tasted just like I remember from the park! Thank you!!!
I’m so pleased Siobhan! I love making them and then enjoying with some atmospheric Magic Kingdom music. So glad you loved them!!
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This was my first time making anything like this. The directions and video were easy to follow. Yum! Thank you 🙂
I’m so glad you found it easy to follow! These are a great bite of Disney magic at home, so pleased you liked them 🙂
Brilliant blog…
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