Ever fancied making some Creme Egg brownies? Or how about the Creme Scotch Egg?
If a regular Easter egg won't cut it this Easter, try one of these delicious recipes...
Creme Egg Brownies
Recipe courtesy of Cook Bake Eat.
You will need:
185g Dark Chocolate
185g Butter
85g Plain Flour
40g Cocoa Powder
3 Eggs
275g Caster Sugar
6 Cadbury Creme Eggs
Method:
Pre-heat the oven to 180/gas mark 4.
Melt the butter and chocolate together in a bowl over a pan of hot water. Once melted, leave to cool.
Mix your eggs and sugar using an electric whisk. This takes time and your mixture needs to double in size and thicken up. Your mix should also be pale in colour.
Add your egg and sugar mix to your cooled chocolate mixture. Make sure your chocolate mixture is at least lukewarm, or cooler. If the chocolate mixture is too hot it will cook the eggs!
Sift in the flour and cocoa powder and fold everything together. Take your time and be gentle. Pour everything into your brownie tray and cook for about 20 mins.
Whilst that's cooking, start to cut your Creme Eggs in half. This is tricky and doesn't always turn out very neat, but don't worry, it will still taste great. If you heat your knife in hot water before every slice it may also help.
After 20 minutes, take out your brownies. They should be looking quite cooked around the edge, but still quite soft in the middle.
Place your eggs on top of the half cooked brownies and gently press down. I could fit 3 across each row.
Bake for a further 10 - 15 minutes or until cooked throughout.
Once cooked, leave to cool before cutting. These brownies taste amazing warmed up and served with vanilla ice cream.
Creme Egg Pastry Twists
Recipe courtesy of Little Paper Swans.
You will need:
375g ready rolled puff pastry
3 Creme Eggs
45g Dairy Milk chocolate, melted
1 medium egg, beaten
Method:
Preheat the oven to 180ºC/Gas 4.
Line a large baking tray with baking parchment.
Take your ready rolled puff pastry and cut in half. Set one half aside for later.
Spread an even layer of melted Dairy Milk onto the half of puff pastry and leave to set.
In the meantime smash the Creme Egg into small chunks. I used a rolling pin.
Place the Creme Egg on top of the chocolate making sure they are spaced out evenly.
Take the other half of puff pastry and place over the top of the other half.
Cut 3cm sized strips from the pastry. You will need a sharp knife to cut through any pieces of Creme Egg.
Take the strip between your hands and gently twist few times to make a spiral. Place onto the baking tray.
Brush the pastry with a good cover of beaten egg.
Bake for 20 minutes or until crisp and golden.
Creme Egg Banana Boats
Recipe courtesy of Rinkoff Bakery.
You will need:
Banana Base
6 large ripe bananas unpeeled
2 tablespoons of chopped pecans
6 teaspoons of mini marshmallow
Creme Egg Ganache
4 Cadbury Creme Eggs, melted
100g butter
Method:
Cut 6 (12-inch) sheets of foil and heat your oven to 180°c.
With a sharp knife, make a deep cut lengthwise in the inside curve of each banana, being careful not to cut all the way through.
Open the slit to form a pocket. Cover the banana with 1 sheet of foil (leaving the slit open to fill), forming boats.
Holding each banana in hand, fill the pocket with 1/2 a teaspoon of marshmallows and about 1/2 a heaped teaspoon of chopped pecans.
Seal the top of foil, leaving 2 to 3 inches of headspace, then bake for 15 to 20 minutes until the marshmallows soften.
For the ganache, in a saucepan heat up a small amount of water and place a glass bowl on top.
Then, place the 4 Cadbury Creme Eggs and butter in the glass bowl and stir until all the ingredients have melted (this should take approximately 4 or 5 mins). The mixture should have a slight gloss and be quite runny.
Leave to cool for a minute or two. Drizzle the ganache over the banana and top with broken pieces of Cadbury Creme Egg or extra nuts for garnish.
Creme Egg Cheesecake
Recipe courtesy of The Crazy Kitchen.
You will need:
Cake Layer
3 tbsp cocoa powder
75ml boiling water
200g butter, melted
200g caster sugar
3 medium eggs (approx 200g weight in shells)
200g self raising flour
Cheesecake Layer
300g full fat cream cheese
50g caster sugar
1 tsp vanilla extract
300ml double cream
4 Cadbury Creme Eggs, chopped
Ganache Layer
100ml double cream
200g good quality milk chocolate chips (I used Callebaut Belgian chocolate)
To Decorate
3 Cadbury Creme Eggs, halved
90g bag of Cadbury Mini Eggs
Method
Whisk the cocoa powder and boiling water together until smooth.
Whisk into the melted butter, and then whisk in the sugar and eggs.
Fold in the flour until fully combined.
Grease the base and sides of a deep sided, loose bottomed 20cm cake tin, and line the base with baking paper.
Pour the batter into the tin.
Bake in a preheated 180C oven for around 45 minutes, until springy to the touch.
Allow to cool for 10 minutes before turning out of the tin and cooling fully on a wire rack.
Once the cake is completely cool, slice the top off and discard (eat) and slice the remaining cake around the middle into 2 equal slices.
Make the cheesecake filling by beating the cream cheese, sugar and vanilla together.
Whisk the cream in, a third at a time, until it's thick enough to hold it's shape (but not stiff).
Stir in the chopped Creme Eggs.
Place the bottom of the cake into the 20cm tin and spread the filling over it.
Place the top slice on top and refrigerate overnight.
Turn the cheesecake cake upside down out of the tin onto a plate or cake stand, so that the base is now the top.
Make the ganache by bringing the cream to the boil and then pouring onto the chocolate chips.
Leave for a minute before whisking until smooth.
Pour over the cake and allow to drip down the sides.
Decorate with Creme Egg halves and Mini Eggs.
Creme Egg Smores
Recipe courtesy of Vanilla Nova Cake Boutique.
You will need:
Cookies
40g light brown sugar
40g white granulated sugar
75g unsalted butter
1 egg
110g plain flour
1 tsp vanilla extract
Pinch of salt
100g rough chopped dark chocolate
Smores
12 Cadbury Creme Eggs
200g bag of marshmallows
100g dark chocolate
Method:
Preheat the oven to 190C/170C fan/gas mark 5.
Cream together the butter with both types of sugar until smooth.
Stir in the egg and vanilla extract before sieving the flour into the mixture.
Add a pinch of salt, then fold in the chocolate chips using a large spoon.
Line a baking tray with greaseproof paper and split the mixture into 8 mounds, making sure you leave plenty of space for each one to spread out.
Pop in the oven for 10 minutes, or until the edges are set and the middle is still slightly soft. Then place on a cooling rack until firm.
Once the cookies have cooled, place four of them top down on a plate before covering with marshmallows.
Using a sharp knife, cut eight of the Creme Eggs in half and place four halves on top of each cookie/marshmallow stack.
Place the remaining cookies on top of the four stacks to create four perfect Smores.
To melt the marshmallow, you can then either toast the edges of the Smores with a culinary blowtorch, or place in the microwave on medium for 10 seconds.
Place the 100g dark chocolate in a bowl suspended over simmering water and stir gently until melted.
Place the remaining Creme Egg halves on top of each of the Smores and pour the melted chocolate over before serving.
'This article originally appeared on
'
