How to make Creme filled Easter eggs
When I found the recipe for creme filled easter eggs the first question I had was, “can you do that!?”. Its not something you hear people say, so naturally I thought the process was so complicated that it is only to be made in factories. As I read through the recipe it looked pretty easy and the ingredients list didn’t look all that different from making caramel, marshmallows or nougat so I thought I would give it a try.
Please let me assure you that it is easy, your children will love helping you roll the soft sticky dough into balls and the majority of the time you spend preparing it is actually waiting for it to firm up again in the fridge. The filling ingredients can be mixed in a free standing electric mixer, separated into 2 colours then placed in the fridge.
Then the yellow mixture is rolled into small balls and then allowed to set in the fridge. The white mixture is then wrapped around the yellow ball and, you guessed it, back into the fridge to set before dipping it in cooled dark chocolate and then sent back into the fridge to form a hard shell.
If you have Easter egg moulds this will follow a slightly different process of pouring the chocolate into the moulds to make shells, adding the ball or piping in the mixture and then sealing with another shell but I didn’t have a mould and that was that. If you dip it in chocolate it will be a thinner, more intense crème egg but that is what makes it satisfying. One really is enough…more than one will have you in a diabetic coma.
I recently learned from a fellow blogger Jess that you can buy liquid glucose at the pharmacy. I always went to a baking shop to get it and now I don’t have to travel 25kms anymore to get my stash. Would you believe I even have a recipe to make your own liquid glucose but anyone who has worked with the stuff before will shudder in horror at the thought of getting that sticky stuff out of one of your pots.
Liquid Glucose: Now, when you go into the pharmacy and ask for liquid glucose, don’t be surprised when they have to go into the storeroom to find it. When they come out of the storeroom, don’t be surprised when the only bottle they had expired in the beginning of last year. They will offer you glucose powder (which just makes sugar water) and the glucose gel sachets (that endurance sportsmen use). Don’t accept either. State firmly that you are looking for the glucose syrup and preferably one that is still acceptable to use this year.
How to make Creme filled Easter eggs
So, I found the recipe here and found that if you used the amount of butter they suggest you will be stuck with a hard, crumbly ball of filling. I therefore upped the amount of butter by about 25g to get a mixture that will slowly run off the beaters once the icing sugar is mixed in. Since the mixture melts incredibly easily you will need to keep this in the fridge after you have made them but if you hold them in your hand for about 5 minutes they will start melting and start resembling the runny filling we all know and love. As the mixture is kept in the fridge, if you eat them cold the filling will taste a tad grainy on the tongue. I will try beating the mixture for longer to see if this helps but the homemade Easter eggs will be so awe inspiring that your family will barely notice 😉
Creme Filled Easter Eggs Recipe
170g light corn syrup or liquid glucose (using honey or golden syrup as a substitute won’t work here because they have their own flavour which will affect the flavour of the filling)
85g butter, softened
375g icing sugar
5ml vanilla extract (essence won’t have a strong enough flavour)
2 drops yellow gel food colouring (liquid food colouring will be too weak although you could try using more) optional – you could just have a white filling and save yourself an extra step
300g good quality (eating not baking) dark chocolate
Cream together butter, glucose and vanilla. Sift icing sugar and add in batches while mixer is running until all combined. You have just made the filling for crème eggs. Yes, really! Set aside 4/5th of mixture and leave it white. Tint the remaining mixture with the food colouring and place both bowls in the fridge to first up. I simply wrapped each batch in plastic wrap to save on washing up.
After about 30 minutes take the bowl with the yellow mixture out of the fridge and start rolling into small balls. The smaller the better because the bigger you make them the bigger your egg will end up becoming. This is especially important if you are using moulds and you are limited to the size mould you have. Place balls onto baking paper or a silicone mat and place in the fridge. After 15 minutes take white mixture out of the fridge and break off about 3 times the amount you used for each yellow ball. For example, if your yellow ball was 5g each, you will need at least 15g of white mixture to wrap around the yellow ball. Keep your hands clean and cold for this process. Wrap white mixture around yellow ball and place back in the fridge.
Melt chocolate at 80% power in the microwave for about 90 seconds, stirring every 15 seconds until almost melted. The residual heat from the chocolate will melt the rest while you stir. Set aside to cool for about 10 minutes. Remember the balls of filling already start melting when you take them out of the fridge so dipping them in hot chocolate (no matter how excited you are) will not help matters. Remove balls of filling from the fridge and use a tablespoon and fork to gently coat each filling ball in chocolate and place back on the baking paper or silicone mat before sending it back to the fridge.
Allow to set for about an hour before serving. There you have it, you have made crème Eggs :).
As you can see there are many options for Easter baking. If you don’t feel you can make your own Bunny Bread or Hot Cross Buns, try the Hot Cross Muffins I made in my previous post :).