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Chocolatier shares five-ingredient recipe to make Creme Eggs at home


If there’s one thing we really love at this time of year, it’s seeing supermarket shelves filled with Easter eggs and of course, being able to buy a Creme Egg.

But if you haven’t managed to get your hands on one ahead of Easter next weekend, fear not, it turns out they’re actually very simple to make for yourself at home.

British chocolatier, Paul Young has previously shared his take on the sweet treat with This Morning and the five-ingredient recipe is currently doing the rounds once more online.

So, here’s a look at what you’ll need to make your own Creme Eggs and how to do it, according to the expert.

Paul once showed Holly and Phil how to make them

Ingredients

  • 800g Chocolate
  • 500g shop bought white fondant
  • 100mls water
  • 100g caster sugar
  • Yellow food colouring (or you could mix saffron or turmeric with water for a natural substitute)

You’ll also need egg moulds – homemade or shop bought

Method

First you’ll want to start by taking your chocolate and melting it in a bain marie.

Paul warns not to microwave it as this won’t help it achieve a good melt and might cause the chocolate to burn.

Once it’s all melted, pour two-thirds onto a large marble surface. Temper the chocolate with a palette knife and a scraper, continuously moving, spreading and piling it up until it starts to solidify.

At this stage, you then have to put the tempered chocolate back into the remaining third of melted chocolate. Mix until smooth then pour the whole lot into the egg mould(s).

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You only need five ingredients to make them

Give the moulds a tap to release any air bubbles that may have formed. Leave for a few minutes before pouring out the excess chocolate and putting in the fridge for 20 minutes.

While the chocolate is setting you can go ahead and make the filling.

To do this, Paul instructs to put the sugar and water into a pan and dissolve to make a sugar syrup.

Then you take the fondant icing, cut it in half and add yellow food colouring to one half of it.

Grate the fondant halves in separate bowls and mix sugar syrup into each, stirring until they are the same consistency as buttercream.

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Cooking tips and tricks

Take your chocolate moulds out of the fridge and carefully remove the chocolate, before filling each half with white fondant and a dollop of the yellow to look like an egg.

Stick the two halves together to form a whole, using a little melted chocolate.

And there you have it, your own Creme Eggs, which will last for up to one month – if you have that much willpower.

For more information about Paul and his chocolate recipes, visit paulayoung.co.uk/





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