Making the Cream Filled Bugs from The Lion King

What’s Up, Hungry People

Or should I say – “HAKUNA MATATA.” Ever since I was a kid, The Lion King has been one of my favorite movies. It’s a Disney classic that has captured the hearts of millions. If you’ve been living under a rock since 1994 (which might actually make you a tasty bug?), let me catch you up. The Lion King is an animated masterpiece that chronicles the journey of Simba, a young lion poised to inherit the throne of the Pride Lands.

After the tragic death of his father, King Mufasa, Simba is manipulated into exile by his envious uncle, Scar. With the help of newfound friends Timon and Pumbaa, Simba grows up in a carefree exile. Eventually, he must face Scar and reclaim his throne, embracing his destiny as the rightful king.

When Simba first meets Timon and Pumba, they encourage him to live their lifestyle a la “hakuna matata” and it’s during this first meeting that Simba is offered a variety of tasty looking bugs to dine on. At first Simba is totally grossed out by the concept of eating bugs but eventually tries one and agrees they are “slimy but satisfying.”

I’m not sure why but somehow in my brain, I’ve always crisscrossed the bugs Simba eats with… cream puffs – of all things. I’m not totally sure why. I do remember eating profiteroles for the first time around my first communion, which would have definitely been around the time The Lion King was originally released. When Timon tries one of the “little cream filled kind” that singular line got tied with my memories of eating cream puffs – and thus, this recipe for CREAM PUFF BUGS was born.

And it only took nearly 25 years for me to figure out how to make it! So consider my inner child very happy right about now.

Here’s What You Need

• Cold Butter: Used in both pastry layers to add flakiness and rich flavor.
• Light Brown Sugar: Sweetens the craquelin with a hint of molasses.
• Flour: Provides structure to both the craquelin and choux pastry.
• Water: Helps to bind the craquelin dough and create steam in choux for lifting.
• Yellow Food Coloring: Optional, adds visual appeal to match the theme.
• Milk: Adds creaminess and richness to the choux pastry.
• Sugar: Sweetens the choux pastry subtly.
• Eggs: A crucial binder and leavening agent that gives choux pastry its puff.
• Red Food Coloring: Gives the choux bugs a vibrant, fun color.
• Whipping Cream: Base of the filling, whipped to light and airy texture.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Cream Cheese: Adds tang and creaminess to the filling.
• Pecans: Add a delightful crunch and nutty flavor to the filling.
• Black Licorice: Creatively used as antennae and legs for decorative effect.

Let’s Cook

Alright, Hungry People, let’s start with the craquelin—think of it as the crunchy exoskeleton for our bug-shaped treats. Grab all your ingredients and throw the cold butter, light brown sugar, and flour into your food processor. Give it a few pulses until it looks like coarse crumbs. Now, add a splash of water and a dab of yellow food coloring if you’re going for that authentic bug look. Keep pulsing until it all comes together into a thick dough. Next, spread this dough between two sheets of parchment paper. Press it down lightly with your hands before rolling it out super thin. Aim for evenness to ensure a perfect bake. Once you’re happy with it, slide it onto a baking sheet and pop it into the freezer to firm up. You’ll want it nice and hard for the next part.

Making the Choux Pastry

Moving on to our choux pastry, which will form the plump bodies of our edible bugs. In a medium saucepan, combine the water, milk, and butter. Heat these up over medium-high until the butter is completely melted and the mixture starts to bubble gently at the edges. Now, sprinkle in the sugar and stir it in until dissolved. Take the pan off the heat, and dump in all the flour at once. Stir like mad until the mixture comes together into a smooth dough that pulls away from the sides of the pan. It’s going to get a bit tough here, but think of it as a mini-workout. Put it back on the heat and dry it out until it forms a thin crust on the bottom of the pan. This part is crucial—it means your pastry will puff up just right. Transfer this dough into the bowl of your stand mixer. With the mixer on low, introduce a bit of drama with some red food coloring, then add the eggs one at a time until the dough is glossy and thick. Remember, you might not need all the eggs, so add them slowly and stop when the texture is just right.

Baking the Choux Bodies

It’s showtime! Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Snip the end off a piping bag and fill it with your choux dough. Pipe out two blobs for each bug—one smaller for the head and a larger one for the body. If you see any pointy tops, just dab them down with a wet finger—smooth is the way to go. Now, grab those frozen craquelin discs you made earlier and press them gently onto each choux blob. This will give our bugs that lovely crunchy top. Bake them in the oven for 20 minutes, then quickly—without letting all the heat escape—poke a hole in each one to let out the steam (this stops them from getting soggy). Throw them back in for another 15-20 minutes, or until they’ve puffed up nicely and sport a golden brown tan.

Filling and Finishing Touches

Almost there! Let the choux bodies cool off in the oven with the door slightly ajar to avoid sudden temperature changes that can make them collapse. In the meantime, whip up your pecan cream filling. Just beat the whipping cream and powdered sugar until stiff peaks form, then fold in the cream cheese and crushed pecans. When the choux is cool, it’s time for the fun part—decorating. Poke in strips of black licorice for the antennae and legs to bring your bugs to life. Finally, fill them up with that pecan cream through a small hole in the bottom.

Mastering Choux Pastry: The Heart of Cream Puff Bugs

• Achieving the Perfect Dough Consistency: The key to perfect choux pastry is managing moisture content. If your dough is too wet, the pastry won’t puff properly. After adding the flour, cook the dough until it pulls away from the sides of the pan and a film forms on the bottom. This indicates that enough moisture has evaporated, setting you up for success.
• Egg Addition Technique: When incorporating eggs into your choux dough, add them one at a time. This allows each egg to be fully integrated into the dough, ensuring a smooth, uniform texture. The dough should be glossy and thick, but still soft enough to pipe. If it drips from the paddle attachment, it’s too wet; if it’s too stiff, it won’t expand properly.

Crafting Craquelin: Adding Crunch to Your Bugs

• Rolling Craquelin to the Right Thickness: For a perfectly crispy craquelin top, roll the dough between two sheets of parchment to about 2mm thickness. Uniform thinness ensures even baking and a satisfying snap when bitten into. If the craquelin is uneven, it might cook inconsistently, with some parts getting too browned or remaining doughy.
• Cutting Craquelin Discs: Use a sharp cookie cutter to cut your craquelin into discs. If the edges are ragged, they can create uneven textures in the finished pastry. Make sure the craquelin discs are just the right size to cover the top of your choux dough balls, providing a delightful crunch to each bug.

Filling and Assembling Your Cream Puff Bugs

• Consistency of the Filling: For the pecan cream filling, ensure your whipping cream reaches stiff peaks before adding the cream cheese and pecans. This helps maintain a light texture while still holding its shape inside the choux pastry. If the filling is too runny, it may leak out, and if it’s too stiff, it might not pipe smoothly.
• Assembling with Precision: When assembling the bugs, handle the choux pastry gently to maintain their shape and structure. Use a skewer or small spoon to create a hole for the filling carefully. This ensures that the structure isn’t compromised, keeping the aesthetic and integrity of your bugs intact.

Why Measure In Grams and Not Cups?

Using grams instead of cups for measuring ingredients in recipes, especially in baking, offers greater accuracy and consistency. This precision is crucial because even slight variations in the amount of an ingredient like flour or sugar can significantly affect the texture and outcome of a dish. Measuring by weight with a digital scale ensures that your measurements are exact every time, eliminating the guesswork and variability that can come with volume measurements. Ultimately, this leads to more reliable and successful cooking and baking results.

And there you have it, Hungry People—your very own batch of cream puff bugs, straight out of the wild imaginations inspired by The Lion King. Who knew that a childhood movie could lead to such a fun twist in the kitchen? These little creatures are not just a nod to a classic film but a delightful treat to share, whether you’re rounding up the family for movie night or just indulging in a bit of nostalgic baking. Each bite is a mix of creamy and crunchy textures that’ll have you embracing your inner Simba, proving that sometimes, the “slimy yet satisfying” things can turn out to be pretty fantastic. So, next time you feel like bringing a bit of the Pride Lands to your table, remember these quirky snacks. They’re a perfect way to add a little hakuna matata to your day, no bugs about it!