How to make five-ingredient Crème Eggs for Easter

Cadbury's wildly popular Crème Egg — and its decadent offshoots — has a habit of sending choccie fans into a frenzy.

So what better Easter DIY cooking project than to create your own, from scratch?

Those thinking "it can't be done" — guess again.

British chocolatier Paul Young has built a reputation for his indulgent Easter creations, which include sea salted caramel-filled eggs and hot cross bunny bars.

The chef has previously shared his recipe for homemade crème eggs leading up to the holiday, and it's proved a huge hit among fans of the cult chocolate treat.

Best of all, it's surprisingly easy to copy, only requiring five ingredients.

Here's how to try it for yourself at home:

Paul Young's Crème Egg

Ingredients:

• 800g chocolate
• 500g white fondant (store bought)
• 100ml water
• 100g castor sugar
• Yellow food colouring (mix saffron or turmeric with water for a homemade substitute)

Method:

Start by melting your chocolate in a bain marie or fancy hot water bath; put your chocolate in a bowl, then place that in a larger bowl or pot of boiling water.

Note: Avoid microwaving the chocolate, as it can result in unevenly melted or burnt chocolate.

Once melted, pour ⅔ of the chocolate onto a large marble surface (or something similar) and temper it with a palette knife by spreading and piling it until it begins to solidify.

READ MORE: How to temper chocolate

Once tempered, return the chocolate to the ⅓ of remaining melted chocolate and mix until smooth.

Pour the chocolate into egg moulds and tap them to release any air bubbles.

After a few minutes, pour out any remaining chocolate and put the moulds into the fridge for 20 minutes. Save the leftover melted chocolate.

Make the filling while waiting for the moulds to set by mixing castor sugar and water in a pan and dissolving it to make a sugar syrup.

Take your fondant and split it into halves. Mix the yellow food colouring with one half, then grate both halves into separate bowls.

Mix the sugar syrup into each bowl and stir until they're the consistency of buttercream.

Once your chocolate is solid, remove it from the fridge and carefully pop each egg half out of the mould.

Fill each half with white fondant mix and a dollop of the yellow mix to resemble an egg.

Then place the two halves together and use left over melted chocolate to stick the edges of the eggs together.

And voila – you have homemade crème eggs!

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