I've always been disappointed with Cadbury Cream Egg Easter Eggs. The hollow chocolate egg left a similarly hollow feeling in my stomach but no longer....
The Ingredients:I followed a recipe from Pimp That Snack rather than my previous cream egg post, either should work.3lb granulated sugar
2x 140g tubes of liquid glucose
Yellow food colouring
To make the fondant, bring water and sugar to the boil (107 degrees) and the add liquid glucose. Let it boil for another 15 mins until it reaches 115 degrees. Take it off the heat and leave it to fool until it reaches 45 degrees.
It should now be clear. Beat it with a wooden spoon until it becomes white and solidifies. This takes a lot of muscle work! You'll probably want to add some boiled water from the kettle to loosen it. Add vanilla essence. Leave to cool at room temp for 24 hours.
Now it's time to make the chocolate shell. Melt 1/3 of a bar of chocolate in a bowl over a saucepan of water. Brush a even layer of chocolate into the mold and turn it upside down onto some baking paper. This will give it a nice flat edge so you can join the shells together. It speeds things up if you leave it to chill in the fridge. Repeat until all the chocolate (except for a tiny bit to stick the shell together) is used. You should have a shell about 1 cm thick.
Now it's time for the filling!Separate some of the filling and add yellow and red food coloring to make a nice orange yolk.
Add white to the shells and then a splodge of yellow to one half. Make sure the filling is lower than the sides of the egg!Use the remainder of the melted chocolate to stick the egg together.
Easy After Eights
1 egg white
200g Dark Chocolate
200g icing sugar
First, grease the chocolate mold. This is really important otherwise the chocolates really won't come out. Also, use a real chocolate mold, not a metal one.Melt the chocolate in a bowl over a saucepan of water. Brush 2\5 on the chocolate into the mold. Leave the chocolate to chill and begin making the cream.Beat the egg white and add icing sugar until the cream is the required consistency. Add peppermint to taste. Then squidge the cream into the mold and chill again. You could mold the cream yourself and dip it into chocolate after rather than using the molds.
Leave to chill again and melt the final chocolate. Brush it over the cream making sure all the gaps are filled. Leave to chill then remove from molds.If you have ignored the warning and used a metal mold: Try putting it in the freezer. I got half of them out this way. The rest I melted and rolled into balls to make mint truffles. So not all was lost!
My first attempt at cream eggs.Ingredients:
170g golden syrup
400g icing sugar
1cap vanilla essence
Yellow food coloring.200g chocolate to coat.Blend together the butter, golden syrup and icing sugar (you'll want to do this a little at as time or you'll have sweet clouds of icing dust hanging in the air and sputtering a neat layer on every surface). The longer you blend the mixture, the lighter it will become and you want it white. Add vanilla essence.Then divide into two bowls 1:2 and add yellow food coloring to the small one.Chill.
Roll the yellow mixture into small (about 1cm balls) and put them on baking paper. Chill again.
Remove both mixtures from fridge. Wrap a small amount of white fondant around the yolk balls. Roll them into an egg shape. Chill again.
Melt the chocolate in the microwave or in a bowl over hot water (broiling) and coat each of the eggs. Place them on a sheet of baking paper to harden.
Verdict: tastes just like cream eggs but not quite as gooey! Makes loads!
You rip what you sew!