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Cadbury's Creme Egg: How to make the original at home

Make the most of lockdown by creating your own sweet treats for Easter weekend

Olivia Petter
Sunday 12 April 2020 16:33 BST
Paul A Young reveals how to make your own Cadbury's Creme Egg.mp4

With Easter weekend here, many Britons are expected to tap into their baking skills and make their own sweet treats at home.

One of the most popular Easter chocolates is the Cadbury’s Creme Egg. Now, a British chocolatier has produced a recipe for people replicate in their kitchens.

Paul A Young, who owns three Central London chocolate shops, debuted the original recipe on ITV’s This Morning.

Cadbury started selling the Creme Egg in 1971 and in 2015 controversially stopped using its Dairy Milk chocolate for the shell, a recipe change Cadbury that reportedly prompted a loss of £6million in sales.

Mr Young’s recipe requires few ingredients – the milk chocolate of your choice, sugar, water, fondant icing and food colouring.

If you are interested, see the full recipe below. But be warned – you will need to learn the Bain-marie method of melting chocolate.

It requires melting the chocolate in a bowl while resting on saucepan of boiling water.

Paul's fondant eggs

Serves: makes 6 eggs


  • 800g milk chocolate of your choice
  • 100g sugar
  • 100g water
  • 500g white fondant icing
  • Yellow and orange food colouring


  1. Take 800g chocolate and melt it in a bain marie to 45C. Never a microwave, it won’t achieve a good melt and may burn the chocolate.
  2. Pour two-thirds of the chocolate on to a large marble surface. Ideally you will have this installed already and call it your counter. Temper it with a palette knife and a scraper, moving, spreading, piling in, spreading again, moving, until it starts to solidify.
  3. Plonk it back into the remaining third of still melted chocolate. Mix well until evenly smooth. Pour the whole lot into your mould and tap to release any air bubbles.
  4. Leave it for two to three minutes. Pour out the excess. Put the shells in the fridge for 20 minutes.
  5. Put 100g sugar and 100ml water into a pan and dissolve to make sugar syrup
  6. Take 500g of white fondant icing, cut it in half, pummel yellow food colouring into one half.
  7. Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing
  8. Fill each shell half with white fondant then a dollop of yellow for the yolk and stick the two halves together with a little melted chocolate

Now go forth and enjoy your homemade sweet treats.

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