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.
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.