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Monday, 21 March 2016

Easter: Home Made Creme Eggs


I have to admit, before we even begin this post, that I've never been the biggest fan of Cadburys Creme Eggs. I'm sure when I was little I loved them, but as I grew up -not so much. I did try them again a few years ago and my opinion hadn't changed all that much to be honest. Paul on the other hand...well, he is a die hard fan of the little eggs and eats as many as he can each year, throughout Creme Egg season -he even has a Creme Egg cookie jar to keep them in. 

Is Creme Egg season a UK thing? 

When I found out a few weeks ago that you could actually make your own Creme Eggs at home, and after reading reviews of many people saying they'd done it, and that they taste even better than the real ones, I wanted to give it a try. 

The recipe comes from chocolatier Paul Young, and you can find it here. It's a very simple, easy to follow recipe and they honestly do taste amazing! We had a little taste test at the weekend and the homemade eggs were the clear winners -they're also bigger which is a bonus. 


It's of course much easier to pick some up at the shop but it is fun to do at home, and I think they made a great dessert option for Easter dinner -you can make them any size you like and eat them with a spoon. Or, even rather thoughtful Easter gifts.

I would say the recipe is more of a guide than specific quantities, and I think the amounts you end up using, will depend on the molds you go for (they don't have to be eggs after all) and the amount of filling you add. I found that with 220g of chocolate, I could make four eggs with my molds, and I still have rather a lot of the fondant filling sitting in the fridge. It won't go to waste though, I'm sure we'll have made a few more by this Easter weekend. 

Oh and a tip for tempering chocolate at home! I'm sorry if I offend anyone who knows how to do this properly, but we don't have a large marble slab in our kitchen so this is how I do it. 

-Take half of your chocolate and chop it up into small chucks, put this in a bowl and keep it in the fridge or freezer until you need it, so it's completely chilled. 

-When the other half of your chocolate is melted, add in your chilled chocolate -all in one go, and stir to bring down the temperature. Continue stirring until everything is melted and there you have your tempered chocolate. 

As I said its not the same as doing it the proper way, but it does what it needs to and gives your eggs that shiny finish.

If you feel like giving them a go I'd definitely recommend it -they are so much fun to make and I was very proud of my little eggs. I'm now a definite fan of these little treats and as Paul's pointed out to me, he can have Creme Eggs all year round now we know how to make them -not just in Cream Egg season. You could also go that extra step and cover them in colourful foil. We only had standard tin foil so ours did resemble tiny baked potatoes, but this could stop people stealing them at least!



1 comment

  1. Oh my! These look and sound amazing :) I know what I'll be making on friday!xo


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