Here is how you can Make Your Own Crème Egg!
Although Cadbury insist the fundamentals of the Creme Egg recipe haven’t changed, consumers aren’t convinced.
And neither is renowned chocolatier Paul Young who appeared on This Morning back in 2016 to share his own Creme Egg recipe (with original Cadbury chocolate).
‘I think it’s changed, there’s less cocoa solids in it,’ Paul told Holly and Phil. ‘You can’t change something that is literally ingrained in our heritage’.
So he then proceeded to show us how to make our own tribute to the original at home
Oh, and they’re bigger than the Cadbury eggs too.
Ingredients (makes 6 eggs)
- 800g milk chocolate of your choice
- 100g sugar
- 100g water
- 500g white fondant icing
- Yellow and orange food colouring
- Vanilla essence
You will also need an Easter egg mould, such as this one.
- 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.
So, now you know what you’re doing this weekend.