Make your own Creme Eggs!

Chocolatier Paul A Young shows us how to make your own fondant-filled egg - and it's Easter so the calories don't count, right?!

Makes 6 eggs

Ingredients

800g milk chocolate of your choice

100g sugar

100g water

500g white fondant icing

Yellow and orange food colouring

Method

• 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.

• 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.

• 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.

• Leave it for two to three minutes. Pour out the excess. Put the shells in the fridge for 20 minutes.

• Put 100g sugar and 100ml water into a pan and dissolve to make sugar syrup

• Take 500g of white fondant icing, cut it in half, pummel yellow food colouring into one half.

• Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing

• 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

Your eggs will – but are unlikely to – last for one month!