Home-made Creme Eggs is a traditional British recipe for a classic Easter egg made from a thick sugar syrup made to look like yolk and white that's covered in a chocolate coating. The full recipe is presented here and I hope you enjoy this classic British version of: Home-made Creme Eggs.
These are a home-made version of a very famous creme-filled chocolate egg. Easy to make and everyone is guaranteed to love them!
Go to the printable version of the recipe
2 tsp salt
4 tsp vanilla extract
1 tin sweetened condensed milk
2kg (4 1/2 lbs) icing sugar
brown sugar, for dusting
1 tsp yellow food colouring<br/>
450g (1 lb) chocolate (either milk or dark or a mix, depending on your preference)
50g (1 1/2 oz) paraffin wax, to harden the chocolate (optional)
Cut off just more than 2/3 of the mixture and set aside. Add yellow food colouring to the remaining mix and blend until it is completely yellow. Divide both the yellow and white portions into about 20 pieces. Shape the yellow pieces into balls (these are your 'yolks') then mould the white dough around the yellow balls before shaping to resemble eggs. Place on greaseproof (waxed) paper and set aside to dry for 24 hours at room temperature.
The following day chop the chocolate and add to the top of a bain-marie (double boiler). Heat above simmering water, stirring occasionally, until melted and smooth (you can also add a little paraffin wax, if desired as this will prevent the chocolate from melting if you handle the eggs too much; however as dark chocolate has a higher melting poing the more cocoa solids in the chocolate you use, the easier the eggs will be to handle). Take of the heat and dip the eggs in the chocolate to coat evenly. Place the coated eggs on greaseproof paper and set aside to cool at room temperature. Once cold refrigerate to harden completely.
The eggs can be served whole, but look spectacular if sliced as the chocolate coating hides a white filling in which there is a yellow 'yolk'. These are great sliced on trifles and cakes as well as making excellent gifts for children.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
These are a home-made version of a very famous creme-filled chocolate egg. Easy to make and everyone is guaranteed to love them!
Go to the printable version of the recipe
Home-made Creme Eggs Recipe
Ingredients:
200g (1 cup) butter, softened2 tsp salt
4 tsp vanilla extract
1 tin sweetened condensed milk
2kg (4 1/2 lbs) icing sugar
brown sugar, for dusting
1 tsp yellow food colouring<br/>
450g (1 lb) chocolate (either milk or dark or a mix, depending on your preference)
50g (1 1/2 oz) paraffin wax, to harden the chocolate (optional)
Method:
Cream together the butter, salt and vanilla extract until light and fluffy. Add them condensed milk and cream to combine then beat in the sugar until thoroughly mixed. Blend the mixture unti stiff then turn onto a clean work surface, dust with brown sugar and knead until smooth.Cut off just more than 2/3 of the mixture and set aside. Add yellow food colouring to the remaining mix and blend until it is completely yellow. Divide both the yellow and white portions into about 20 pieces. Shape the yellow pieces into balls (these are your 'yolks') then mould the white dough around the yellow balls before shaping to resemble eggs. Place on greaseproof (waxed) paper and set aside to dry for 24 hours at room temperature.
The following day chop the chocolate and add to the top of a bain-marie (double boiler). Heat above simmering water, stirring occasionally, until melted and smooth (you can also add a little paraffin wax, if desired as this will prevent the chocolate from melting if you handle the eggs too much; however as dark chocolate has a higher melting poing the more cocoa solids in the chocolate you use, the easier the eggs will be to handle). Take of the heat and dip the eggs in the chocolate to coat evenly. Place the coated eggs on greaseproof paper and set aside to cool at room temperature. Once cold refrigerate to harden completely.
The eggs can be served whole, but look spectacular if sliced as the chocolate coating hides a white filling in which there is a yellow 'yolk'. These are great sliced on trifles and cakes as well as making excellent gifts for children.
Printable version of the Recipe
british, easter, sweets, candies, vegetarian, kids
Candies
Britain
Home-made Creme Eggs
https://fabulousfusionfood.blogspot.com/2019/04/home-made-creme-eggs-recipe.html
Home-made Creme Eggs. This is a classic British recipe for a home-made version of the classic Easter confectionary of chocolate eggs with a centre that looks like egg white and yolk and which is traditionally eaten over the Easter period.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyrv-X4l461l8wQ8_TLHnsJc0d7xNQ-Ny2QAI6FWiFtpewYvaw4l8t4FzjE0daClD0EnMdZKmjut3V5JK5aFVO4fuhZf-zxuQv11jy32l7nPjd1GJh_6g9sT7Fn11LaoKW5JjZMIdq9Y/s1600/home-made-creme-eggs.png
2019-04-18
Yield: 20
Home-made Creme Eggs
Home-made Creme Eggs. This is a classic British recipe for a home-made version of the classic Easter confectionary of chocolate eggs with a centre that looks like egg white and yolk and which is traditionally eaten over the Easter period.
prep time: 24 hours
cook time: 60 mins
total time: 25 hours
Ingredients:
- 200g (1 cup) butter, softened
- 2 tsp salt
- 4 tsp vanilla extract
- 1 tin sweetened condensed milk
- 2kg (4 1/2 lbs) icing sugar
- brown sugar, for dusting
- 1 tsp yellow food colouring
- 450g (1 lb) chocolate (either milk or dark or a mix, depending on your preference)
- 50g (1 1/2 oz) edible grade paraffin wax, to harden the chocolate (optional)
Method:
- Cream together the butter, salt and vanilla extract until light and fluffy. Add them condensed milk and cream to combine then beat in the sugar until thoroughly mixed. Blend the mixture unti stiff then turn onto a clean work surface, dust with brown sugar and knead until smooth.
- Cut off just more than 2/3 of the mixture and set aside. Add yellow food colouring to the remaining mix and blend until it is completely yellow. Divide both the yellow and white portions into about 20 pieces. Shape the yellow pieces into balls (these are your 'yolks') then mould the white dough around the yellow balls before shaping to resemble eggs. Place on greaseproof (waxed) paper and set aside to dry for 24 hours at room temperature.
- The following day chop the chocolate and add to the top of a bain-marie (double boiler). Heat above simmering water, stirring occasionally, until melted and smooth (you can also add a little paraffin wax, if desired as this will prevent the chocolate from melting if you handle the eggs too much; however as dark chocolate has a higher melting poing the more cocoa solids in the chocolate you use, the easier the eggs will be to handle). Take of the heat and dip the eggs in the chocolate to coat evenly. Place the coated eggs on greaseproof paper and set aside to cool at room temperature. Once cold refrigerate to harden completely.
- The eggs can be served whole, but look spectacular if sliced as the chocolate coating hides a white filling in which there is a yellow 'yolk'. These are great sliced on trifles and cakes as well as making excellent gifts for children.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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