The kids will absolutely love this under water creation!
For the crackle coating, preheat oven to 200°C. Whisk the butter in an electric mixer until creamy. Add the brown sugar and whisk until smooth. Whisk in the flour until just combined. Divide up the paste to add the various colours you want. Roll out each colour between 2 sheets of baking paper. Freeze.
For the Choux pastry, place butter, water, milk, sugar and salt in a saucepan over a medium heat and bring to the boil. Add the flour and stir with a wooden spoon until the mixture has come together and a skin has formed on the bottom of the pan.
Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment and mix at a medium speed until steam stops rising from the bowl and the mixture has cooled. Add eggs, 1 at a time until all the eggs have been incorporated and then continue to mix for a further minute. Transfer mix to a flat pan, cover with cling film and rest in the refrigerator for 20 minutes or until firm. Pipe into the various shapes required for the turtle and place pieces of the chosen coloured crackle coating over the piped shapes. Bake for up to 25 minutes depending on the size. Remove from the oven, pierce the bottom with a chopstick to allow steam to escape and place back in a low oven to dry out.
For the crème pâtissière, place the milk and scraped vanilla bean into a saucepan and bring to the boil. In the bowl of an electric mixer whisk the egg yolks and sugar until the sugar is dissolved. Add the flour and cornflour until a paste has formed. When the milk is at boiling point gradually add to the egg mix. Place the mixture back into the saucepan and continuously stir until it has thickened and bubbles appear. Keep cooking the mixture until the flour cooks out and you can no longer taste it. Transfer to a plate or flat tray, cover with cling film, right onto the surface of the mixture to prevent a skin and refrigerate for about 20 minutes.
For the sesame praline, toast the sesame seeds until golden. Melt the sugar in a saucepan until a golden caramel colour has been reached. Pour the caramel over the sesame seeds (on a Silpat) and allow to set. Pulse the set caramel in a food processor until it is very fine. Mix through the Crème pâtissière. Place mix into a piping bag with a small round piping tip. Melt the sugar and glucose in the water in a saucepan. Bring to 300°C. Add colours. Pour onto a silpat and allow to cool slightly. Work with the silpat to fold the sugar to cool it. Cut off pieces and pull into seaweed shapes.
This recipe has not been edited or tested by the Bake Off Food Department
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