Chocolate fans were devastated last year when Cadbury’s decided to change the recipe of its much-loved Creme Eggs.
Consumers showed how they felt by boycotting the new product in droves, a move which may have contrributed to a £10million loss in sales last Easter – a fall of five per cent.
The company had switched from using the famous Cadbury Dairy Milk for the shells to a similar alternative.
But for those who still hanker after a taste of original, chocolatier Paul Young demonstrated a recipe on ITV’s This Morning, showing Holly Willoughby and Philip Schofield how to make their own.
Chocolatier Paul Young demonstrated his recipe on ITV’s This Morning, showing Holly Willoughby and Philip Schofield how to make their own
On the programme he said: ‘You can’t change the something that is literally ingrained in our heritage. The consumer will know.’
He started off by explaining what would be needed to make his version of the eggs – chocolate, egg moulds, food colouring, vanilla and fondant
He started off by melting some chocolate in a bain-marie.
Spoon the white fondant into the moulded shells (left) before adding the yolk-coloured fondant (right)
Pipe the edges of the shell with melted chocolate. This will act as a glue and make the two halves stick together
He said ‘Take some extra chocolate (a third more) and pour into the melting chocolate to temper it and cool it down.’
According to the chocolatier, this method will ensure that the chocolate will come back together and be silky and smooth and shiny.
Paul then made 100ml of sugar syrup – equal amounts of sugar and water – and warmed it up.
He poured the sugar syrup into two bowls of grated fondant, one bowl which contained one-third fondant and another which had two-thirds.
Holly and Philip were instructed to stir their respective bowls.
Paul said: ‘Stir well so the fondant starts to become more liquid.’
Speaking about the original Creme Egg recipe, Paul said: ‘You can’t change the something that is literally ingrained in our heritage. The consumer will know’
Take the other half of the shell and seal the egg together, running your finger around the outside edge so the egg holds
He then added food colouring to the smaller bowl – a little bit of orange and a little bit of yellow – so that it took on the hue of egg yolk.
Vanilla essence was added to the larger bowl of fondant, which would form the egg white.
Philip, who was stirring the larger bowl, was instructed to add more sugar syrup to to his fondant ensure the mixture remained loose rather than stiff.
Moving on to the next stage, Paul explained: ‘Pour the melted chocolate into egg-shaped moulds and tip out the excess before cooling it down, so you have a chocolate shell left.’
He then showed the duo how to spoon the whipped up white fondant into the chocolate shells, saying: ‘But don’t fill it too much as otherwise it will explode out of the shell.’
He then spooned in some fondant yolk in one half, and then, with a little bit of chocolate in a piping bag, went around the edge of the shell.
The melted chocolate will work as a glue.
He finished by forming the egg, saying: ‘Take the other half of the shell and seal the egg together, running your finger around the outside edge so the egg holds.’
PAUL YOUNG’S FONDANT EGGS: RECIPE
Recipe makes 6 eggs
Ingredients: 800g milk chocolate of your choice; 100g sugar; 100g water; 500g white fondant icin; yellow and orange food colouring
Method: Take 800g chocolate and melt it in a bain marie to 45C. Never a microwave, it won’t achieve a good melt and may burn the chocolate.
Pour two-thirds of the chocolate on to a large marble surface. Ideally you will have this installed already and call it your counter. Temper it with a palette knife and a scraper, moving, spreading, piling in, spreading again, moving, until it starts to solidify.
Plonk it back into the remaining third of still melted chocolate. Mix well until evenly smooth. Pour the whole lot into your mould and tap to release any air bubbles.
Leave it for two to three minutes. Pour out the excess. Put the shells in the fridge for 20 minutes.
Put 100g sugar and 100ml water into a pan and dissolve to make sugar syrup.
Take 500g of white fondant icing, cut it in half, pummel yellow food colouring into one half.
Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing.
Fill each shell half with white fondant then a dollop of yellow for the yolk and stick the two halves together with a little melted chocolate.
Recipe from ITV.com