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How to make the giant-size Creme Egg you've always wanted

…and how you can make your very own.

Image: pimpthatsnack.com

EVERY EASTER OF every year, we all band together and think about the same thing.

Easter Eggs.

Based on our research (asking around the office), we believe the most thought about and talked about question on this issue is the same each year.

Why can’t you buy a Creme Egg Easter egg which is filled with Creme Egg goo?

Well.  You may not be able to buy it, but now, thanks to PimpthatSnack.com, you can make one.  Those clever clogs have done all the hard work and devised a recipe which they’ve allowed us to share with you today.

Get your kitchens at the ready, because we’re about to make magic.

You will need:

1.5 kg of Cadburys Milk Chocolate
1.4kg of granulated sugar
2 x 140 ml bottles of liquid glucose
Vanilla extract
Red food colouring
Yellow food colouring

And an Easter Egg mould. (You can get one on Ebay)

To make the Shell:

Melt about 150g of chocolate in a glass bowl over a pan of boiling water.  Spread the melted chocolate into the egg mould with a pastry brush.

Place in fridge until set. Repeat 10-12 times to build up a shell about 1/2″ thick. Trim the edges with a sharp knife then pop the shells out of the moulds.

Engrave shells with the classic Creme Egg star and rings pattern and return to moulds for protection.

Making the fondant:

Pimp That Snack recommend practicing on a smaller amount first as apparently this is a bit tricky to get right!

Wipe the inside of a large saucepan with a very thin layer of butter.

Put the granulated sugar into the large saucepan and add 450ml of water.

Mix and gently heat while stirring until the temperature reaches 107 ˚C.  The mixture should be bubbling evenly across the entire surface at this point.

Add the bottles of liquid glucose to the saucepan and gently mix in. Increase the heat and bring the temperature up to 115-118 ˚C.

Boil for 15min and then switch off the heat and allow the mixture to cool to about 45 ˚C without stirring. The mixture should be clear and become increasingly viscous as it cools.

Beat the clear mixture with a wooden spoon. Gradually it will begin to go white and become thicker.

At this point, a small amount of water can be added to keep the consistency right (not too runny, not too thick).

Add the vanilla flavouring at this stage too.

Allow the creamy white fondant to age over about 24 hours at room temperature in a sealed container.

Fill the two halves of the chocolate shell with two thirds of the white fondant and place in the fridge overnight to chill and set slightly.

To the remaining fondant, add 3 drops of red food colouring and about 15 drops of yellow colouring and mix well.

Remove the chilled egg halves from the fridge and scoop out some of the white fondant from each centre.

Carefully drizzle in enough ‘yolk’ fondant to fill the holes and return just one half of the egg to the fridge overnight. The other half should be kept at room temperature in a sealed container.

Putting it all together:

Melt about 25 g chocolate and carefully spread a layer, about 1/8″ thick around the flat chocolate surface of the half egg (still in it’s mould) which was kept at room temperature.

Quickly take the set half from the fridge and place it exactly on top of the other half and gently press the halves together.

The fondant in the set half should be thick enough not to drip out when it is turned upside down.

Place the whole egg in the fridge for a few hours to allow the join to set. Remove from the fridge, trim off any excess chocolate at the join and voila… The ‘Creme de la Creme Egg’!

The amazing people at Pimp that Snack also whipped up a giant wrapper using acrylic paint on aluminum foil.

And there you have it.  The Creme Egg Easter egg of your dreams!

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