Easter Cream Eggs

Easter Cream Eggs
  • 12 servings
  • 0:35 Preparation
  • 0:45 Cooking
  • 3:20 Total Time


Add all
  • shells

  • 16 oz
    (450 g)

    cooking chocolate, coarsely chopped

  • decorative icing to taste

  • 2

    in. (5 cm) easter egg chocolate mould

  • apricot fondant

  • 1 cup
    (250 mL)

    whole dried apricots

  • 1/2 cup
    (125 mL)

    icing sugar, sifted

  • 1 cup
    (250 mL)


  • white fondant

  • 3 1/2 cups
    (875 mL)

    icing sugar, sifted

  • 4 Tbsp.
    (60 mL)

    evaporated milk

  • 1/4 tsp.
    (1 mL)

    vanilla extract



Melt chocolate in a double boiler. Using a fine pastry brush, generously coat interior of mould with melted chocolate. Refrigerate for 15 minutes, then freeze for 15 minutes. Apply second coat of chocolate and refrigerate for 15 minutes, then freeze for 15 minutes.

Apricot Fondant

In a saucepan over low heat, cook apricots, icing sugar and water 45 minutes or so. Purée in a food processor, transfer to a pastry bag and cool in the refrigerator.

White Fondant

Using a soft spatula, combine all fondant ingredients in a large bowl. Transfer to a pastry bag and keep at room temperature.


Fill each chocolate shell 3/4 full with white fondant, putting some apricot fondant in the centre and leaving about 1/16 in. (2 mm) free. Dip a wide-bladed knife in piping hot water, pat dry, and press against rims of two shells to melt the chocolate. Place shells one on top of another, rim to rim, to make an egg and refrigerate to solidify chocolate joint. Repeat process with remaining shells.

Decorate eggs with icing.

Will keep 3 weeks in the refrigerator.

Source: Académie Culinaire