Cream egg not only looks good but also can be made as an interesting snack for children. The ingredients required for cream egg are 1.5 kg of Cadburys Milk Chocolate, 3lbs of granulated sugar, 250g of liquid glucose, extract of vanilla, red and yellow food colourings. First get an Egg mould which can be easily brought from internet. First melt the chocolate in a glass bowl (not directly, but by keeping it in hot water) and pour it in the egg mould. Spread the chocolate in the mould evenly with ½ inch thickness and keep in the fridge.
Now coming to the making of the fondant which we have to keep inside the egg, you have to go with trial and error options. Make different trails and go with the option for which you feel the taste is right. Apply thin layer of butter in the saucepan and put some sugar and add water. Boil it gently and keep on stirring. When the bubbling occurs, add liquid glucose and keep on stirring. Increase the temperature to 115-118C. Boil it for around 10-15minutes and cool it to a temperature of 40C without stirring.
You can easily observe that while cooling the liquid mixture becomes more vicious and at this point of time beat the liquid with wooden spoon. The vicious liquid turns to white and add the flavours you like, as we choose extract of vanilla, we added it and keep the consistency right. Add some water at this stage if required. Seal it and keep it in the room temperature for 24hrs so that it can settle down. Now pour it into the half egg shelves after mixing the yellow colour to give egg yolk feel. Keep that half egg yolk into the deep fridge overnight.
Next day, join the two egg half’s together by gently pressing them together and apply a layer of chocolate cream on the two egg halfs. The fondant will be itself very thick and will not spill over even if you turned upside down. Now the Cream egg is ready to serve.
