Food Scientist Makes Artisanal Cadbury Creme Eggs | Reclaiming Chocolates and Confections

Video Description

#cadburycremeegg README The filling inside a Cadbury Creme Egg is a fascinating substance called confectionery fondant and is not, as many believe, a simple mixture of powdered sugar and milk/water. Confectionery fondant is one of the oldest forms of confections. Here’s a video where I explain the confectionery science behind the creamy filling and also demonstrate how to make “Cadbury Creme Eggs” at home. Video Chapters: 00:00 Introduction 00:44 What is the filling inside a Cadbury Creme Egg? 01:49 The science behind the filling (background information on supersaturated solutions and crystallization) 06:44 Instructions on how to make artisanal Cadbury Creme Eggs (the fondant filling) 10:35 What is invertase and how does it work? 12:10 Instructions on how to make artisanal Cadbury Creme Eggs (the chocolate shell) 15:13 Beauty shots Edits and Notes: 03:47 The area under the curve is labeled "undersaturated solution". It should be labeled "unsaturated solution". 06:10 We cool the fondant syrup QUICKLY and without agitation to prevent undesired spontaneous nucleation of the supersaturated solution (I don't think I emphasized the importance of rapid cooling in the video, so I'm highlighting it here). Ingredients to make approximately 1500 g of fondant (recipe from Peter P. Greweling): ► 1000 g sucrose (granulated sugar) ► 200 g glucose syrup notes: I used corn syrup. ► 200 g water Ingredients to make 12 Cadbury Creme Eggs: ► 645 g fondant ► 0.25 t invertase ► yellow food coloring ► red food coloring ► dark chocolate for shelling, melted and tempered notes: I used Callebaut Recipe N° 811 54.5% cocoa. Notes on using real eggs shells as molds: I made my molds from eggs I purchased at Costco (Kirkland Signature Extra Large White Eggs). There are two things to keep in mind if you decide to use real egg shells as molds: (1) the imperfections on the interior walls of the shell will be imprinted onto the chocolate and (2) egg membrane may adhere to the chocolate shell, specifically along the seam where you’ve sealed/capped the opening of the shell. When I make these again in the future, I will use a polycarbonate mold. Instructions on how to temper dark chocolate by mechanically inducing cocoa butter crystals: https://youtu.be/ceaa_DmJnTY?t=667 Notes on incorporating invertase into fondant: You can incorporate invertase into fondant either right before you begin the agitation process or anytime after crystallization completes. If you chose to incorporate the invertase before crystallizing the fondant solution, add the invertase when the solution cools to the target temperature of 49 C / 120 F. The Invertase enzyme is heat sensitive, and it’s activity decreases significantly at temperatures above 65.6 C (150 F). References: [1] Greweling, P. P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition [2] Dunkley, B. (Callebaut Chocolate). How to mould chocolates. https://www.youtube.com/watch?v=nHsdBpp4inQ [3] Dunkley, B. (Callebaut Chocolate). How to perfectly seal moulded chocolates. https://www.youtube.com/watch?v=NfGhqJ-49Bs [4] Poirier, D. (Valrhona). The Essentials - Techniques by l'Ecole Valrhona - The Molded Bonbons. https://www.youtube.com/watch?v=HXE4bq5EoOc [2] Kitchen Matters. Nucleation and Crystal Growth. https://www.youtube.com/watch?v=hbiP-MfOAHg [3] Hatel, R. W., et al. Confectionery Science and Technology Instagram: @withtrialanderror