Make Your Own Creme Egg
There’s been a bit of a commotion about Creme Eggs this year. They’re just not the same. They’ve changed the chocolate recipe and i’m pretty sure they seem smaller (again) too – my hands haven’t grown that much!! Anyway, as they are about to disappear off shelves until next year we thought we’d kill two birds with one stone and give you a Creme Egg recipe – when they were good!
Serves: makes 6 eggs
800g milk chocolate of your choice
500g white fondant icing
Yellow and orange food colouring
- Take 800g chocolate and melt it in a bain marie to 45C. Never a microwave, it won’t achieve a good melt and may burn the chocolate.
- Pour two-thirds of the chocolate on to a large marble surface. Ideally you will have this installed already and call it your counter. Temper it with a palette knife and a scraper, moving, spreading, piling in, spreading again, moving, until it starts to solidify.
- Plonk it back into the remaining third of still melted chocolate. Mix well until evenly smooth. Pour the whole lot into your mould and tap to release any air bubbles.
- Leave it for two to three minutes. Pour out the excess. Put the shells in the fridge for 20 minutes.
- Put 100g sugar and 100ml water into a pan and dissolve to make sugar syrup
- Take 500g of white fondant icing, cut it in half, pummel yellow food colouring into one half.
- Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing
- Fill each shell half with white fondant then a dollop of yellow for the yolk and stick the two halves together with a little melted chocolate
Your eggs will – but are unlikely to – last for one month!