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Vickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF
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Chef :
Vicky@Jacks Free-From CookbookVickys (like Cadburys) Creme Eggs, Easter Special GF DF EF SF NF
Easter can be difficult for parents of kids with dairy allergies as nowadays it's all about the chocolate. I think these taste as close to Cadburys Creme Eggs as Cadbury makes themselves and they certainly got my childrens seal of approval!
Cooking instructions
* Step 1
In a mixer bowl, combine the glucose with the butter and vanilla and cream together
* Step 2
Beat in the icing sugar a scoop at a time. You need this mixture to be thick and not at all runny. It needs to be SO stiff that you could stand a spoon in it
* Step 3
Take a third of the fondant out and dye it orange using gel colour. Liquid will thin it down, you don't want to do that
* Step 4
Now put both colours into seperate freezer-proof containers and put them in the freezer until the fondant is nice and stiff, check it after half an hour then every 15 minutes after if not set enough
* Step 5
Pinch pieces of the orange fondant off and roll into 20 marble-sized balls. Place on a baking tray lined with parchment paper. Work quickly and put the tray back in the freezer as the fondant will start to soften and get sticky very fast
* Step 6
Make the white fondant balls almost ping pong sized, place on a lined baking tray as before and set back in the freezer to firm up again. Match the amount to the orange balls
* Step 7
Take them out of the freezer and place another piece of parchment paper over the top of them. Flatten them with your palm (make sure your hands are cold) or the bottom of a drinks glass
* Step 8
Set the 'yolks' on top in the middle of the 'whites'
* Step 9
Now pinch the 'whites' around the 'yolks' and reform the balls by rolling quickly in your hands. It's best to dust your hands with icing sugar first as this is a sticky, messy job
* Step 10
Put all of the fondant balls back in the freezer when rolled to freeze completely. Leave them overnight to set really well
* Step 11
When ready, melt the chocolate over a bain marie or in the microwave, stirring well to remove any hotspots and stir in the oil to make it glossy. Let it cool down but where it's still runny
* Step 12
Use a cocktail stick or 2 to skewer the fondant egg/ball and dip in the cooled chocolate, swirling the excess off. The chocolate will set very quickly on the frozen fondant but the fondant will thaw very quickly too so do a half batch then put back in the freezer to set again while you dip the other half
* Step 13
Repeat the dipping and freezing at least once more, twice is best, use up all your chocolate to get a good thick 'shell'
* Step 14
Remove the skewer and wrap each egg in a square of foil. Store in the fridge or freezer until you can't resist them any longer!
* Step 15
You don't have to do the 2 colours, you can just leave them white or use another colour/flavour depending on your occasion but it looks impressive when you bite them to have 2 colours!
Note: if there is a photo you can click to enlarge it
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