Easter

Homemade Creme Eggs

by:
March 14, 2013
4
4 Ratings
Homemade Creme Eggs
  • Makes 15 to 20 eggs
Author Notes

While the process might seem a bit daunting, the reward far exceeds the effort for this classic spring treat that uses ingredients you can actually pronounce. —Ashley Rodriguez

What You'll Need
Ingredients
  • 1/2 cup Lyle's golden syrup (or corn syrup)
  • 6 tablespoons butter
  • 1/2 teaspoon salt
  • 3 drops orange blossom water (optional)
  • 1 vanilla bean, seeds removed (optional)
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 12 ounces dark chocolate (or bittersweet chips)
Directions
  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.
  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.
  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.
Tags:

See what other Food52ers are saying.

  • strawberrygirl
    strawberrygirl
  • Nancy Charlton
    Nancy Charlton
  • Sharin Kobro
    Sharin Kobro
  • Ed Friday
    Ed Friday
  • jeffnoel
    jeffnoel
Ashley Rodriguez
Author of Date Night In (2015) and creator of the blog, Not Without Salt.

Popular on Food52

11 Reviews

strawberrygirl
strawberrygirl April 10, 2015
These were so good. I ended up doubling the orange blossom water so the flavour would come through a little more. Dipping with the toothpicks got kind of complicated, so I think next time I'd just shape them with a flat side and lay them on a baking sheet after dipping.
 
Nancy C.
Nancy C. April 3, 2015
Very time consuming but oh so worth it. Everyone LOVED them
 
Sharin K.
Sharin K. February 24, 2015
hva slask smør er det
 
Ed F.
Ed F. March 30, 2013
Some of them worked ok but it was a pain having the freezer in the shed and also I wasn't sure what size of cup to use. I have many different sizes. I went for a fairly small one. Would it be possible to pin down the measurements in ml rather than vague talk of 'cups'.
 
Victoria H.
Victoria H. March 31, 2013
1 cup is 250 ml. It's a metric measurement.
 
Jeanne B.
Jeanne B. January 14, 2016
A "cup" is a standard measurement. Every kitchen should have a set of measuring cups and if you are not familiar with what they are, go to a kitchen supply store and ask. You should also be aware that different ingredients weigh different amounts, so a cup of sugar and a cup of flour have different weights, therefore Victoria's comment above is not strictly accurate. The most accurate way to measure ingredients is weighing with a scale and not by volume, but not all recipes for the home cook use weight as an ingredient measure. Every home cook and baker should have both an accurate scale and sets of measuring cups and spoons.
 
jeffnoel
jeffnoel March 29, 2013
did these this morning, gave 24 eggs. Sugar mixture must be very cold but not frozen. Toothpicks are too short, I used bamboo skewers and a piece of styrofoam. Unfortunately, while the chocolate sets, fondant oozes out from the former hole, still a big hit for kids of all ages tonight :)Also, Step 11 was not necessary.
 
Kerry B.
Kerry B. March 29, 2013
Just made a batch of 14...messy but sooooooooo yummy & so much fun :-)
 
Chrissyo29
Chrissyo29 March 28, 2013
oh my!! this is a yummy one will be making these over this weekend.
 
Shirley P.
Shirley P. March 27, 2013
cant wait to give a go xx
 
Tom H.
Tom H. March 22, 2013
This may be one of the most dangerous recipes I have ever run across, at least to my waistline.