This are a labor of love and cuteness. Maybe break the steps down over two days. I put these together one evening after work and would not recommend. Every step takes a bit of time.

Pandan Turtle Cream Puffs

This takes traditional Pate a Choux, Cracquiline, Pastry Cream and Whipped Cream to make a cute as can be little turtle dude. 

Makes 24 Puffs

Cracquline

100g brown sugar

100g butter

100g all purpose flour

Food coloring 

Pate a Choux

135g bread or high gluten flour

135g all purpose flour

15g sugar

195ml whole milk

165g butter

¾ teaspoon salt

6 whole eggs

Cream Patissere

150ml milk

80ml whole cream 

65g sugar

4egg yolks

20g cornstarch

40g butter

1 envelope gelatine (optional, for stability)

65ml water 

195ml heavy cream

65g sugar

Pandan flavor

Black food coloring pen or paintbrush

CRAQUELIN: cream the butter and brown sugar together until smooth. Add the flour and food coloring. I used 2 teaspoons of powdered pandan green. It will be thick. Make a disc, wrap in plastic wrap and chill for 20 minutes. Roll very thinly between two pieces of parchment. Use flour to help keep from sticking. Cut with a circular cookie cutter the same size as the turtle shell. 

CHOUX: Preheat oven 375 F. Sift flours and sugar together. In a pot on the stove melt butter, milk, and salt do not boil. When melted add the flours and sugar and vigorously mix with a rubber spatula. Cook the mixture while you stir for 5 minutes. Work to dry the mixture, error on the side of too much cooking; a wet choux will not puff. When it is done put it in the bowl of a stand mixer and allow it to cool to warm. Add the eggs one at a time, allowing them to incorporate before adding the next egg.  

To pipe, make the feet, tail and head first, then with a larger tip, pipe the body. Top each body with a craquelin disk. Bake for 25-30 minutes. Again the longer the better, keeping an eye that the brownest parts don’t go black. When done baking using a sharp knife poke each puff on the side to allow steam to escape. Cool completely. 

CREAM PATISSERIE: In a pot on the stove heat the milk and cream, heat to just below a simmer. In a bowl combine the sugar, egg yolks and cornstarch, whisk together. When the milk is warm, add a bit to the eggs, whisk thoroughly. Add a bit more milk to the eggs, again mix thoroughly. Add the eggs to the remaining milk in the pot, whisking vigorously. Over medium heat cook the mixture, stirring constantly and occasionally scraping the sides and bottom of the pan. The mixture will become thick. Put through a sieve and add butter.

If using gelatin, bloom over water. Let sit for 10 minutes. Heat and stir into the patisserie base. Cool completely. If not using gelatin ignore this step. 

Whip the cream and 65g sugar on high until stiff. Add the patisserie base and flavoring. Pipe into the cream puffs. 

What’s the cutest food you’ve come across? Send pics and links!