EGGS-CELLENT
People are making Creme Eggs at home for Easter using this four-ingredient recipe from a chocolatier
WITH Easter nearly upon us normally we’d be snacking on chocolate eggs and hot cross buns.
But if you haven’t been able to get your hands on your seasonal favourites, a chocolatier has revealed how to make the ultimate indulgence at home - a Creme Egg.
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The delicious egg is only available around Easter, so some of us may miss getting our annual fix due to the lockdown.
If you can’t wait until next Easter, chef has shared his recipe for making your own at home, and it only needs four ingredients.
Aside from water and caster sugar, you need yellow food colouring and shop bought fondant.
Although if you don’t have any yellow food dye to hand, dig around your cupboard as you can use saffron or turmeric mixed with water as a substitute.
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Homemade Creme Egg recipe
- 500g shop bought fondant
- 100mls water
- 10g caster sugar
- Yellow food colouring
Next you need to make the gooey filling, so start by grating the fondant into a mixing bowl, and make a well in the centre.
Heat the water and sugar in a pan until it starts to simmer, then pour it into the fondant until it forms a smooth paste.
Spoon out some fondant into a separate bowl and add your yellow colouring for the yolk.
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While Paul champions making his own egg moulds, you can use shop-bought ones for the same effect.
Paul said: “Now carefully spoon or pipe the fondant into the egg leaving room for your fondant yolk.
“Add your yolk into each egg," reported.
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And the finishing touch is sticking the two egg halves together, perfectly replicating a creme egg.
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."
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