Paul A Young Shows How To Make Your Own Creme Eggs From Home

It's not Easter unless you've tucked into a Creme Egg. Or five. But those delicious choccie treats aren't the easiest to get hold of during lockdown, especially if you're self-isolating.

And with most of us in need of getting stuck into an at-home activity over bank holiday weekend, why not try making your own fondant eggs?

Chocolatier Paul A Young has teamed up with Sainsbury's to reveal exactly how you can make DIY fondant creme eggs from your own kitchen.

They look unreal and seem *so* easy to recreate, so perfect for the beginners amongst us.

In the tutorial, Paul begins by explaining why it's crucial to use 'tempered chocolate' (the process of heating and cooling) in this specific recipe.

Paul A Young/Sainsbury's)

"[This is] so the chocolate shrinks, it makes it shiny and it makes it very smooth," he explains.

For the next part, you'll need an egg-shaped mould, which Paul recommends wiping with cotton wool first before pouring in the glossy chocolate mix.

Don't worry if it's messy - this is allowed. Once the mould is filled, tap to balance it out.

"Next is the exciting bit," Paul continues.

Paul A Young/Sainsbury's)

"Pour the chocolate out to create the shells - be brave! These need to be refrigerated for 15 minutes only."

Next up, Paul moves on to the gooey fondant filling and be warned - it'll leave you seriously craving a creme egg.

Simply take a block of fondant icing (which you can buy pre-made) and grate it into a bowl. Add a dash of warm sugar syrup before mixing it all together.

Separate the mix into two bowls and add yellow or orange food colouring to one batch. Next is the best bit! Remove your chocolate shells from the fridge and fill first with the white fondant, before adding a dollop of the orange to make the yolk.

Paul A Young/Sainsbury's)

Add a little melted chocolate around the edges of each shell before sticking together to create the whole egg. The melted chocolate welds the shells together and voila! You've got yourself a delicious, homemade creme egg.

Paul explains: "You will all be making these for Easter because you can add flavouring into your fondant - peppermint oil, orange oil, coffee, spearmint, gin."

You'll find us in the kitchen this weekend - or on the sofa, scoffing these. Happy Easter!

Topics: Life News, Baking, Creme egg, Chocolate, Easter

Lucy Devine

Lucy is a journalist working for Tyla. After graduating with a master's degree in journalism, she has worked in both print and online and is particularly interested in fashion, food, health and women's issues. Northerner, coffee addict, says hun a lot. Get in touch at [email protected].

@lucedevine