Importance Score: 30 / 100 🔵
Easter Treat Inspiration: Indulge in Jane’s Patisserie’s Creme Egg Chocolate Fondant Recipe
With Easter approaching in just a couple of weeks, many are beginning to plan their festive menus and seek delightful treats to enjoy. For those looking to elevate their dessert offerings, Jane Dunn from Jane’s Patisserie has shared a tempting chocolate fondant recipe with a hidden surprise – a gooey Creme Egg centre. This easy-to-follow recipe is perfect for creating impressive Easter desserts.
Easy-to-Make Creme Egg Fondants
In a recent TikTok video, Jane demonstrated the simplicity of crafting this indulgent dessert. “Creme Egg fondants are an effortless and utterly delicious recipe ideal for Easter,” she stated. For those who prefer alternatives to Creme Eggs, the recipe is versatile; consider substituting with a Cadbury Caramel Egg or another filling of your choice to personalize this delightful Easter treat.
Viral Sensation
This decadent fondant is best served warm, offering a rich, molten chocolate experience. Jane’s recipe demonstration video has quickly gained popularity, amassing over 38,200 views, along with 858 likes and enthusiastic comments from viewers.
- “I watch your videos religiously,” commented one viewer, highlighting the recipe creator’s influence.
- Another added, “Girl you need your own TV show,” praising Jane’s engaging presentation and recipe quality.
Recipe: Creme Egg Fondants
Ingredients
Prep
- 15g unsalted butter, melted
- 15g cocoa powder, for dusting
Fondants
- 4 frozen Creme Eggs (or alternative fillings)
- 100g dark chocolate
- 100g unsalted butter
- 100g light brown soft sugar
- 2 medium eggs
- 2 egg yolks
- 100g plain flour
Method
- Begin by ensuring the Creme Eggs are thoroughly frozen for a minimum of one hour or ideally overnight.
- Prepare four 8cm pudding moulds by evenly brushing the melted butter across the interior surfaces of each mould.
- Dust the buttered moulds with cocoa powder, ensuring complete coverage and then remove any excess powder by tapping gently.
- Preheat oven to 200℃/180℃ Fan.
- In a small bowl, combine the dark chocolate and unsalted butter. Melt until smooth, then allow to cool for approximately 10 minutes.
- In a separate bowl, whisk together the light brown soft sugar, eggs, and egg yolks for several minutes until the mixture lightens in colour and a trail briefly remains when the whisk is lifted.
- Pour the cooled chocolate-butter mixture into the egg mixture and stir until well combined.
- Incorporate the plain flour, stirring until the batter is smooth.
- Distribute the mixture evenly among the four prepared pudding moulds. Gently press a frozen Creme Egg into the centre of each mould, positioning it on its side and ensuring it is fully submerged and covered with batter if needed.
- Once the Creme Eggs are concealed, place the fondants in the preheated oven and bake for 11 to 13 minutes.
- Remove from the oven and let the fondants rest in the moulds for 10 minutes before carefully turning them out to serve immediately.