These Salted Caramel Cream Easter Eggs are play on the popular Cadbury eggs, but with a decorated dark chocolate shell and a fondant, salted caramel centre.
Happy Easter! I know I've been away a while, but I'm back with a tray of homemade Salted Caramel Cream Easter Eggs to make up for lost time. Are we good now? Great!
Whoa, I just noticed it's almost a month since I last posted! Although I remained somewhat active on Instagram, this little unplanned break was necessary. Running a blog is a lot of work. Add an unrelated full-time career and life in general to the mix and well...burnout tends to creep up quickly and frequently.
But you are not here to hear me whine. Let's talk eggs... chocolate eggs!
Admittedly, I am not a huge fan of the Cadbury egg filling, but there are those around me who are. This works out just fine for my figure - except for a taste test, it wasn't terribly difficult to part ways with this batch.
Don't get me wrong, if you are a fan of Cadbury eggs, you will most definitely love these Salted Caramel Cream Easter Eggs. At least that was the verdict passed down from those who received them.
For the yellow fondant filling, I adapted a recipe from Food.com. It's the so-called Top Secret Recipe version for Cadbury Cream. They used milk chocolate, I used dark. They dipped, I molded and piped. Of course, if you don't own molds, simply allow the filling to set in order to shape it and then dip it in tempered chocolate.
I felt it needed another layer of flavour, so that's where the salted caramel came in. It's a recipe I've used a number of times here on my blog. The bitter notes of the dark chocolate shell and salted caramel helped to break up the otherwise sweet fondant filling.
I used the large jar of sugar confetti that was staring at me from the pantry, as inspiration for decorating the egg shells. I am a sucker for anything resembling polka dots!
Wishing you and yours a Happy Hoppy Easter!
Ingredients
For the egg shells:
- 500 grams dark chocolate 70%
- cocoa butter in various colours
For the fondant filling (adapted form (food.com):
- 175 grams light corn syrup
- 47 grams grams butter room temperature
- 6 grams pure vanilla extract I use Rodelle
- 1 gram salt
- 390 grams powdered sugar sifted
- 4-5 drops yellow food colour optional
For the caramel filling:
- 40 grams water
- 10 grams glucose
- 50 grams sugar
- 137.5 grams cream
- fleur de sel to taste
Instructions
To make the shells:
- Temper and mold the chocolate using an egg mold.
To make the fondant filling (adapted form (food.com):
- In a bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, combine the corn syrup, butter, vanilla and salt until smooth.
- Using a spatula, fold in the powdered sugar a little at at time, until well combined and smooth.
To make the caramel:
- To a deep pot, add the water, glucose, sugar and cook until caramelized and a dark golden colour. Remove from heat.
- Warm the cream in a separate pot. Remove from heat and gradually add to the caramelized sugar.
- Stir in salt to taste.
Assembly:
- Once your molded shells are set, pipe the fondant filling and then pipe some caramel in the center, about the size of a nickel or quarter. Allow to set.
- Once set, you can cap the eggs with a thin later of chocolate, for half eggs. For a full egg, join the halves together by heating the edges and pressing together until set.
Veena Azmanov says
I love chocolate Easter Eggs and that caramel filling sounds so delicious. My kids would love these
jacquee | i sugar coat it! says
Thanks, Veena! Yes, the caramel yolk and dark chocolate are the best parts of these eggs.
Tara says
These eggs look incredible! I love the sparkly colorful coating. Gorgeous shot of the filling!
jacquee | i sugar coat it! says
Thanks, Tara! I definitely had fun splashing the colours around for these.
Cliona Keane says
Wow these look amazing! I'll definitely have to save this recipe for next Easter!
jacquee | i sugar coat it! says
Thanks, Cliona! If you like the popular store-bought eggs, than you may like the yellow filling. If not, then maybe stick to the caramel filling if you make them.
Deb|EastofEdenCooking says
These sweet treats are so much better than the store bought! A wonderful celebration of Easter!
jacquee | i sugar coat it! says
Just a little better, but still quite sweet. Thanks, Deb!
Raia Todd says
Wow! Those are gorgeous! And that caramel filling sounds absolutely delicious.
jacquee | i sugar coat it! says
Thank you, Raia!
Allison - Celebrating Sweets says
These are so beautiful! And I'm sure they are way better than store bought eggs.
jacquee | i sugar coat it! says
Thanks so much, Allison!
A Canadian Foodie says
They are gorgeous, but that creme filling has shockingly awful ingredients in my humble opinion - no wonder it is so sweet. Just butter and sugar and corn syrup. Knock me over. I am sure they are far better than the Cadbury ones, but it would be fun to try to make them, too - with the white cream and the golden globe. I am assuming this is the recipe for the golden yolk? Probably they are both the same recipe and the one part is just coloured. With your expertise, I am certainl you could concoct a recipe for this of far superior quality and flavor. Here's keeping an eye out to see what you come up with next Easter!
Happy Holidays!
V
jacquee | i sugar coat it! says
Thanks, Valerie - I had a ball decorating them! Regarding your concerns about the ingredients - I went back and forth on whether I should use that recipe, as I am not a fan of the popular store-bought version. I toyed with other ingredients - maple syrup or date caramel instead of corn syrup. I even went the tropical route with a passion fruit white chocolate ganache to mimic the yellow. Of course, these did not produce the flavour requested by my friends, for whom these were made specifically (they are big fans for the popular store-bought eggs). That said, corn syrup isn't horrible and should not be confused with High Fructose Corn Syrup (the brand I used is non-HFCS). Like any other refined sweetener, or any other foods our society deems 'bad', the trick is moderation, if you choose to consume it. The friends these were gifted to are the healthiest people I know. The candies are a once a year treat that they enjoy. That said, I do make every effort to use high quality ingredients and so I do appreciate and value your honesty and concerns.
Cakespy says
These look crazy delicious. I mean, what doesn't salted caramel make better!? Beautiful presentation.
jacquee | i sugar coat it! says
Many thanks, Jessie! The dark salted caramel yolk was definitely the star!