How to make your own creme eggs this Easter- step by step video guide

Creme Egg fans were left devastated after Cadbury’s changed their recipe for the iconic Easter product. After changing the recipe from the original Dairy Milk chocolate to a cheaper substitute in 2016, sales plummeted with reports of a loss of £6 million. But now you can make your very own original Creme Egg, thanks to expert chocolate maker Paul A Young in a collaboration with Sainsbury’s. 

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The recipe makes six eggs and the ingredients are:

  • 800g milk chocolate of your choice 
  • 100g sugar
  • 100g water
  • 500g white fondant icing 
  • Yellow food colouring 

After melting down chocolate, Paul uses egg moulds to create the shape of the product, he pours chocolate into the moulds and taps the mould on the surface to get rid of any air bubbles.

He says the most important part of this recipe is to use tempered chocolate.

Tempered chocolate has a shiny, smooth finish. Slowly heating and cooling melted chocolate while stirring puts it into a temper. 

Whilst Paul makes and uses his own egg moulds, shop-bought ones offer the same effect.

He then empties the chocolate back into the bowl to make the eggs hollow. 

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When doing this he says: “be brave.”

The moulds then need to be refrigerated for 15 minutes – and 15 minutes only!

Next, the gooey filling needs to be made by grating the fondant into a mixing bowl and creating a well in the centre.

After heating the water and sugar in a pan until it simmers, this needs to be poured into the fondant until it forms a smooth paste.

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Next, splitting some of the mixture into a separate bowl, one bowl needs to be mixed with the food colouring to make an egg yolk colour.

Pouring the white fondant into the fully set moulds, he then adds a drop of the colour mixture to create the yolk effect. 

The egg halves are then glued together on the edges with remaining melted chocolate, before the moulds are left to set. 

Paul added: “Using your finger or a piping bag apply a small amount of chocolate around one half of the eggs.

“Swiftly bring the two halves together to seal the fondant.

“Enjoy your eggs within two weeks of making and store at room temperature.”

With Easter just around the corner, this could be the perfect lockdown activity for the little ones. 

Full method: 

  • 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 onto 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 15 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

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