FOOD

You Can Now Make Your Own Chocolate Creme Eggs At Home

Homemade Creme Eggs

It’s the original recipe too.

Everyone was really pissed off last year when Cadbury’s decided to change the Creme Egg recipe for absolutely no reason – hell, they lost £6million because of declining sales – but it turns out that you don’t need to be that upset because you can now make them yourself in the comfort of your own home. And it’s the original recipe.

It comes from renowned chocolatier Paul Young, who appeared the other day on This Morning to share the recipe. They’re also bigger than conventional Creme Eggs, so if you’ve got the inclination to make them then you really are onto a winner. Here it is:

Ingredients (for 6 eggs)

  • 800g milk chocolate of your choice
  • 100g sugar
  • 100g water
  • 500g white fondant icing
  • Yellow and orange food colouring
  • Vanilla essence
  • Easter Egg Mould

Creme Eggs

Images VIA

Recipe

  • Take 800g of Cadbury (or any other brand of your choice) chocolate and melt two thirds of it in a bain marie (glass bowl sat over saucepan of boiling water) to 45C. Don’t microwave.
  • Then mix in the remaining third of chocolate to cool the mixture down, tempering the chocolate.
  • Mix well until evenly smooth. Pour the whole lot into your egg 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, grate one third into a bowl and and mix with yellow food colouring and some of the sugar syrup (to make the yolk).
  • Take the remaining two-thirds of grated fondant, pour in some sugar syrup and some vanilla essence (to make the egg white).
  • Add sugar syrup as required to get the consistency of buttercream icing.
  • Then fill each chocolate shell half with white fondant and a dollop of yellow for the yolk.
  • Stick the two halves together with a little melted chocolate.
  • Eat however you eat yours.

For what it’s worth, Paul reckons that the new Creme Egg has less cocoa solids in it which is why it tastes so differently these days. But who cares about that, you can just make your own now anyway.

Maybe double it up with some sliced chocolate too?


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