So you all know by now how we feel about creme eggs by now… so when the chocolate gods themselves reached out to us and asked if we wanted to try our hand at their new Easter recipes it was a no-brainer.
So it turns out that Cadbury have teamed up with Rinkoff, whose creme egg ‘Crodoughs’ have been alllll over our instagram feed, to make 4 yummy creme egg based easter treats! After an eager yes from us to get involved they sent a press packet to the house in a super shiny and iconically Cadbury purple jiffy bag, which was filled with creme eggs, recipe cards and even a creme egg apron (unfortunately only 1 though so we will have to negotiate a joint custody agreement…).
Anyway, on with the recipe. This is a fairly easy one to get started on, a light meringue nest that’s topped with creme egg ganache, a passionfruit coulis and more creme egg just for good measure! The meringue recipe is a classic one consisting of just egg whites and sugar, we also chose to use our go to trick of putting the caster sugar on a baking a tray to heat it in the oven before adding it to the egg whites as this helps it get extra smooth and glossy!
Once the meringues were baked we moved onto the ganache, this one was a little odd to us as typically melted chocolate and sugar leads to crystallisation but with butter instead of cream in this recipe it somehow seemed to work (we’re putting this down to creme egg magic), and also taste pretty great!
Then for the coulis, nice and easy just passionfruit purée heated with some sugar until you’ve got yourself a gorgeous syrupy bowl of passionfruit goodness. Then just a case of piling it on top of the merigue nests! The recipe said to crumble pieces of creme egg over but we chose to top them with a creme egg half so you can see the fondant inside!
- 2 egg whites
- 100g caster sugar
- 250ml passionfruit puree
- 240g sugar
- 5 Cadbury Creme Eggs, melted
- 100g butter
- 8 Cadbury Creme Eggs, chopped
- Using a stand mixer or electric hand whisk, whisk the egg white to form peaks, then gradually add the sugar till stiff and glossy
- Pipe the meringue using a star nozzle into nests on a lined baking tray; start with a dot in the centre, then pipe two rings continuously around the dot to create a bigger circle, then pipe two rings on top of the base to create sides to the nest, repeat another 7 times to make 8 nests
- Bake at 120C for 40-50 minutes until the bases of the nests come off the tray cleanly and are dry to touch
- Using the bain marie method, and mix the 5 creme eggs and butter continuously until melted, this will take abit of time but will eventually become smooth and runny
- Bring the puree and sugar to a boil in a saucepan and leave to cool
- Place some chopped creme egg into the centre of each meringue nest
- Drizzle your nests with the ganache and coulis until desired amount is used
Keep your eyes peeled for some more Cadbury Creme Egg recipes making their way to the blog soon!