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Easter Eggs
Does anyone have any outstanding "fillings" for Easter Eggs. I am in my first 2 years of this chocolate business, & finally have the pouring of the eggs down - Molds that I can fill. Now to find "tested" cream fillings. My customer wants a cream filling like the Cadbury Eggs - I think it is close to butter cream. Then I am also working on a peanut butter filling.
Thanks. Interesting, that I started this chocolate businessin the last 1.5years as I approach retirement from my job of 25 yearsand I get an order for 70 large eggs (filled with wrapped candies - almost done - about 6 to go). Then I have 70 rabbits (done), and now I need to make 1600 truffles for the same order! & 70 cream filled eggs.Some of the truffles will be mini eggs - have some already poured, ready for filling. Ordered most of the molds from Germany - very nice polycarb. Have learned a lot from this job. Will make me a better chocolatier! Did buy a couple of molds from Tomeric and I have learned about quality of molds also. Poly carb is the way to go!
The cream filling in the recipe on instructables is simple and is likely to have a decent shelf life. Piping both sides of the molds full of white cream and then a dab of yellow will probably give you the effect you're looking for once you join the two halves.
Alternatively, try a white chocolate ganache and use the tinting technique for the yolk. If you use a butter ganache recipe it will be very rich and creamy.
There are many ways to flavor the butter cream including adding essential oils (e.g., just to the yolk). You could have a lot of fun with that, using different flavors for the white and the yolk.
You might try a google search on the Cadbury creme egg. I personally don't like them, so I don't have a recipe of my own, but found one here with pictures. There may be others if you page through enough.
I was really looking for a recipe. Thanks!
Hi Jackie, After some more investigation, I don't have a solution for you at this point. Making ganache for shipping is difficult, i.e., it solidifies soon after production, and keeping at the right temperature in a UPS truck is very costly (special packaging needed). If I can think of something I will let you know, and right now I am stumped. Thank you, John R.
OK, I will follow-up.
I am making 1600 truffles. The mold came for the Easter Eggs yesterday, and I am very disappointed, smaller than I had planned. Like a large truffle. They are going to be poured in white chocolate speckled with color and the filling - I guess a butter cream gonache.
Hi Jackie, Am I correct to assume you are looking for a ganache, i.e., whattypically goes inside a truffle? What kind of quanity are you interested? What would be the delivery location? Thank you, John R.