Bakes Blog

This is not a drill... Make your own Creme Eggs 🐣

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In a week that saw the world mourn the loss of creative genius David Bowie, a cat do more sit ups than you ever could and James Corden sing Wannabe with Adele (SCREEEEAM!), you and I were losing our minds over the idea of making our own Creme Eggs... you know, those things that we used to look forward to from January and then had to scoff at a rate of knots because they kept telling us they 'wouldn't be around forever'.

Last year Cadbury's (now owned by Kraft) changed the recipe of the chocolate from our beloved Dairy Milk to  standard cocoa version. Outrage ensued with promised of people boycotting the beloved eggs and sure enough, according to reports (see below) they suffered a £6 MILLION loss, just on Creme Eggs! I feel responsible for the majority of that.... Anyway, check out the recipe below, taken from the ITV This Morning website, where it was originally featured. Check out the video too with Paul A Young showing you how to make them! Original article from ITV This Morning:
Sales of the Cadbury’s Creme Egg have seen a £6 million loss, after the company changed the chocolate component last year from Dairy Milk to a standard cocoa version - and egg fans are not happy! The decision was made four years ago after the Bourneville-based firm was taken over by a subsidiary of American company, Kraft. Before the drastic recipe change, the eggs had been an Easter favourite since their debut 50 years ago. Cadbury told us, "The fundamentals of the Cadbury Creme Egg remain exactly the same as 1971; from the size of the egg to the original recipe with Cadbury chocolate and a unique gooey creme filling. In fact, only six out of 45 years of our creme egg history saw the shell made with Cadbury Dairy Milk." The good news is, you can make your own fondant-filled egg, and chocolatier Paul A Young is here to show us how!
Paul's fondant eggs Serves: makes 6 eggs Ingredients 800g milk chocolate of your choice 100g sugar 100g water 500g white fondant icing Yellow and orange food colouring Method
  1. 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.
  2. Pour two-thirds of the chocolate on to 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.
  3. 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.
  4. Leave it for two to three minutes. Pour out the excess. Put the shells in the fridge for 20 minutes.
  5. Put 100g sugar and 100ml water into a pan and dissolve to make sugar syrup
  6. Take 500g of white fondant icing, cut it in half, pummel yellow food colouring into one half.
  7. Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing
  8. 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
Your eggs will – but are unlikely to – last for one month!

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