Appearing on a morning TV show in the UK, chocolatier Paul Young has walked viewers through how to make their own Cadbury creme eggs – a long time favourite with chocolate lovers everywhere, especially around Easter.
There was a backlash in the UK in 2015 when Cadbury changed to a new creme egg recipe, which many felt was inferior.
“You can’t change the something that is literally ingrained in our heritage,” Paul said. “The consumer will know.”
To make your own, all you need is chocolate, egg moulds, food colouring, vanilla and fondant.
PAUL YOUNG SHOWS YOU HOW TO MAKE CADBURY CREME EGGS – WATCH HERE:
PAUL YOUNG’S FONDANT EGGS: RECIPE
Recipe makes 6 eggs
Ingredients: 800g milk chocolate of your choice; 100g sugar; 100g water; 500g white fondant icing; yellow and orange food colouring
Method: 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.
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.
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.
Leave it for two to three minutes. Pour out the excess. Put the shells in the fridge for 20 minutes.
Put 100g sugar and 100ml water into a pan and dissolve to make sugar syrup.
Take 500g of white fondant icing, cut it in half, pummel yellow food colouring into one half.
Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing.
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.
Recipe from ITV.com
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