Delicious cream fillings and tangy yolks, meet the grown up Creme Egg – no foil or fondant in sight!
This was actually my third ever post on the blog back in March 2015 but I really wanted to remake and rephotograph them this year so that’s exactly what I’ve done!
I am a total magpie so whilst browsing the Easter egg aisle in Tesco my eyes immediately settled upon a box of brightly coloured foil wrapped eggs (okay so the start of this post isn’t technically true as there is some foil involved but it’s minimal I promise!) which I decided I would fill myself for a delicious twist on the traditional Creme Egg.
The beauty of filling your own eggs is that you get to decide on the flavour combinations and these homemade versions are a lot less sickly and sweet than the traditional Creme Egg.
Homemade Passion fruit and Lemon Creme Eggs
- Hollow chocolate eggs
- 150 ml boiling water
Vanilla and Passion fruit Eggs
- 200 ml double cream
- 1 tsp vanilla bean paste
- 2 tbsp icing sugar
- 3 passion fruit pulp only
Lemon Cheesecake Eggs
- 200 g mascarpone cheese
- 100 ml double cream
- 20 g lemon curd
- Place your boiling water into the cup and pop your knife in to warm up; even though it's a sharp knife we want a little extra help cutting through the chocolate eggs.
- Lay your eggs on the side and gently cut the tops off, I tried to make each egg look different cutting some quite low for a more authentic look. Reserve the tops.
- Place 200ml of double cream in a medium mixing bowl with the vanilla bean paste and icing sugar and beat until thick and fluffy - medium peaks should form.
- Put the mascarpone and remaining 100ml of double cream in a separate bowl and whisk until well combined, the mixture should be thick but light in texture.
- Spoon your fillings into separate piping bags. Stand your eggs up in egg cups or an old egg box and pipe one filling into each egg, alternating the flavours. Make sure the eggs are well filled.
- Take a small teaspoon and create a small well in the top of the cream filling, this is where our yolk will go.
- Spoon a few teaspoons of passion fruit juice into the eggs filled with vanilla cream, the mixture is quite runny but I prefer that to a puree for this.
- Add a spoon of lemon curd to each lemon cream filled egg.
- Once all your eggs are filled, pop them in to the fridge for an hour to set before tucking in.
This recipe really couldn’t be easier and it’s such a crowd pleaser with adults and children.
Getting the juice from the passionfruit is probably the most labour intensive part of this whole recipe as you have to force it through the sieve.
Or you could just let gravity happen…
Whichever method you settle on, it’s well worth it. I mean, it actually looks like egg yolk!
Make sure you whisk the cream well, it needs to be piping consistency.
If you have a mould, some melted chocolate, a lot more time and unlimited patience then you could make your own hollow eggs. I used to love making my own Easter eggs as a child and you could experiment with the flavour of the shells.
Carefully chop the top off your eggs and line them up, ready to pipe in your alternate fillings.
No fancy piping bags or nozzles needed here – all you need is a disposable piping bag and a pair of scissors.
Maintain even pressure as you would icing a cake.
Alternate your fillings. I use different egg cups to help me remember which filling is which.
Alternate your passionfruit and lemon curd yolks to match your different cream fillings.
I picked up these little bunnies, chicks and the Easter egg wreath in Tesco a few weekends ago and they are super cute.
Nestled in amongst the egg wreath, this would make a great end to an Easter egg hunt.
Add extra passionfruit filling to create more of a dippy egg finish.
Dig deeper wells in the eggs you fill with lemon curd to add more filling.
The perfect sweet treat for Easter and a great thing to make with kids.
The eggs will keep in the fridge for up to three days, if they last that long!