Homemade creme easter eggs
I wish that I could tell you that these didn’t take the better part of an evening to make and that they totally weren’t worth the trouble. That would be a lie. Truth is, I did spend a good 4 hours in and out of the kitchen mixing, freezing, photographing, shaping, freezing, photographing, freezing, tempering, dipping… and so on. But it was totally worth it.
Growing up, creme eggs were always the Holy Grail of Easter candy. They were soft, creamy and slightly gross, in that intriguing kind of way. How did that gooey yellow centre stay in the middle of the egg? How did it all get inside a chocolate egg? These were questions I wanted to know! Damn Cadbury and all their tricky candy!! They just kept me wanting more.
Although creme eggs don’t hold quite the hallowed spot that they used to in my holiday treat line up, I can’t seem to let Easter pass without one somehow ending up in my grocery basket. This year I have stayed strong, that is until I saw the DYI creme eggs up on Food52. I just couldn’t say no, they used to be a childhood favourite after all. Who doesn’t want to relive fond childhood memories?
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So what sets these guys apart from the 2$ version that you can pick up at just about any store in the city? Um, let’s see. First there is the outer layer of silky rich dark chocolate, gone is the overly sweet milky chocolate. And the filling? The filling is smooth, but not to runny, sweet with a hint of salt (which is sheer genius) and finally there is the slight crunch of the tiny beads of vanilla. All and all a sophisticated take on the classic and you can rest assured knowing that you can pronounce every single ingredient used in the making.
So if you love your creme eggs as much as me and you have a few hours burning a hole in your evening, visit Food52 where Ashley Rodriguez shares the complete recipe and instructions and shape up a batch for yourself. Remember to read the recipe through first! I always like to remind you of this because I often fail to do so. While I didn’t take the time to read the recipe through this time, I did set aside a little time to read some of the comments. You should do this too, I found a lot of the comments to be really helpful. Good luck, and Happy Easter!
