Best 2 Homemade Cadbury Creme Eggs Recipes

HOMEMADE CADBURY CREME EGGS

Steps:

• Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (you can also use a hand mixer, or do it by hand). Add the golden syrup, salt, vanilla seeds (if you're using), and vanilla extract. Mix to combine, scraping down the sides of the bowl with a rubber spatula to make sure everything is mixed well. Slowly add the powdered sugar, and mix until completely smooth.
• Eyeball a third of the mixture, and place it into a small bowl. Add enough food coloring until it's as yellow as you want it. Then cover both bowls with plastic wrap and freeze for at least 15 minutes, as you want everything to be really cold while you work with it.
• Working quickly, take about ½ teaspoon of the yellow mixture and roll it into a ball. Repeat with the rest of the mixture. Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.
• Now, scoop out a tablespoon of your "whites" and roll it into a ball. Repeat with the rest. No worries if the whites are too soft to work with -- just put them back into the freezer for a few minutes.
• When the yolks are chilled, place a white in the palm of your hand and gently flatten it a bit. Create an indent in the center to rest the yolk inches Place a yolk in the center of the white, then cover it up and roll the white into an egg shape. Continue this process until all your eggs are complete. Return them to the freezer one more time.
• While your eggs are chilling, melt your chocolate. You can microwave it in 30 second intervals, stirring very well in between. (If you do this, add a tablespoon of canola oil to the melted chocolate and stir well; this will give you a little more flexibility with your chocolate.).
• Then, dip: working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and let the excess chocolate drip off. Place the other end of the toothpick into something - potatoes work well for this - while the chocolate sets.
• Put the eggs in the fridge for only 10 minutes, to let the chocolate set. Remove the toothpick from the egg, and cover up the hole with more chocolate.

HOMEMADE CADBURY CREME EGGS

Steps:

• 1. 1. Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (this can easily be done by hand or with a hand mixer). Add the golden syrup, salt, orange blossom water (if using), vanilla seeds, and vanilla extract. Mix on medium-low to combine. Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed well. 2. Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary. 3. Place one third of the mixture into a small bowl and add enough yellow food color to obtain desired color. 4. Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes. It is necessary that this mixture be very cold while you work with it.
• 2. 5. When the sugar mixture is thoroughly chilled, remove from the freezer. Working quickly take about a half teaspoon of the "yolk" mixture and roll it into a ball. Continue forming your yolks. 6. Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer. 7. Now, measure a tablespoon of your "whites", and then roll that into a ball. Continue until all the white portion of the sugar mixture is gone. If the whites are too soft to work with, place back into the freezer for a few minutes. 8. Remove the yolks from the freezer. Place a white in the palm of your hand and gently flatten a bit. Create an indent in the center to rest the yolk in. Place the yolk in the center of the white, then cover it up. Roll the white into an egg shape. If at any point the sugar mixture gets too soft, quickly put it back into the freezer.
• 3. 9. Continue this process until all your eggs are complete. Return to the freezer. While your eggs are chilling, temper your chocolate (David Lebovitz has a great post on tempering chocolate). Or melt the chocolate in a microwave at 30 second intervals stirring very well in between. Add 1 tablespoon canola oil to the chocolate and stir well. This gives you a little more flexibility with the chocolate eliminating some of the need for precise tempering. You will not, however get as nice of a crack as you bite into the egg. 10. Working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off. Place the toothpick into something - like a potato perhaps - while the chocolate sets. 11. Place the chocolate-covered egg into the fridge for 10 minutes while the chocolate sets. Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.
• 4. 10. Working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off. Place the toothpick into something - like a potato perhaps - while the chocolate sets. 11. Place the chocolate-covered egg into the fridge for 10 minutes while the chocolate sets. Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.