Creme Egg Buns: Eat Your Heart Out Pain Au Chocolat

Sweet creme eggs wrapped in an unsweetened yeasted bread dough and baked. Warm or cold, these creme egg buns really are something else. Pain au chocolat, eat your heart out.

Creme Egg doughnuts are one of those phenomena that seem to be doing the rounds at the moment. The sugar hit that comes from eating one of these must be something else. I have it on good authority that running around in circles for sometime after having consumed one is not unusual.

As someone whose childhood sweet tooth has mellowed, I still have a ridiculous fondness for Cadbury creme eggs. But I wasn’t sure I could cope with ladling on even more sugar.

When I was asked if I’d like to review some Cadbury creme eggs, I had doughnuts very much in mind. So I knew that the time had come to try baking with these chocolate Easter eggs. To temper some of the sweetness, I thought I would try baking them into an unsweetened bread roll. Well pain au chocolate works.

Cadbury Creme Eggs

Creme eggs, just in case anyone is unaware, are a classic Easter treat from Cadbury. They’re milk chocolate shells filled with sugar fondant, white with a yellow centre which mimicks an actual egg. They are very sweet. As a child, my grandmother sent me a pack of them every Easter and I’d try and eek them out for as long as I could.

Cadbury Egg ‘n’ Spoon

Along with the creme eggs, I was sent two packs of a new to me cadbury product which came out last Easter: Egg ‘n’ Spoon – one of each kind.

Ingeniously packed into an egg box, the four eggs come complete with two spoons, which I thought rather cute. A milk chocolate shell contains either a white chocolate or milk chocolate mousse depending on which variety you have.

I decided to try mine in an egg cup and eat it with the spoon. The top comes off easily, leaving a nicely jagged shell and the contents were easily spooned out of it.

Personally, I didn’t find the eating experience that good, the chocolate was soft, so I’m guessing the cocoa content was very low and the mousse was OK, but no more than that. However, these are great for sharing and are a really fun Easter idea; I suspect kids would love them, I know I would have done.

Creme Egg Buns

Chocolate bread is now famous thanks to France. Everyone loves pains au chocolat. So why not creme egg bread? These creme egg buns are wrapped in an unsweetened bread dough lightly flavoured with hazelnuts. It offsets all that sugar wonderfully.

As soon as I figured that out, I thought I could make pizza dough and use a little of it for two small bread rolls, leaving enough for a pizza supper. Instead of using olive oil in the dough, I tried using hazelnut oil instead, thinking that would give a welcome nuttiness to the pizza and make the bread part of my creme egg bun a little more interesting.

I added a little maca powder to my bread dough. It’s one of those super foods that are meant to be so good for us. But it also has quite a nice caramel like flavour. This is, of course, entirely optional.

You can make up to sixteen buns with this amount of dough. Or you can use just a proportion to make the buns and use the rest to make pizza. If you do this, cut off the required portion of the dough for your buns and return the rest to a covered bowl and leave to rise further. I used one eighth to make two creme egg buns and then made two pizzas with the remaining dough.

Great idea for an Easter picnic.

What Do Creme Egg Buns Taste Like?

You can eat these creme eggs buns whilst they’re still warm and the insides are melted. However, they’re surprisingly good cold when they chocolate eggs have reset.

I thought CT wouldn’t be able to handle anything quite as sweet as these, so I only left him half of one to try. Turns out I was wrong. Meanwhile, in the interests of science, I consumed the rest. I ate the whole one warm and the half cold.

I’ve never had a warm creme egg before, but I can attest it is an experience worth having. In fact it was rather delicious. The contents having completely melted, soaked lusciously into the bread. However, it was the second one where the egg had time to reset which I enjoyed the best and surprisingly CT enjoyed it too. He was a bit miffed to find he got such a measly amount.

As I’d hoped, the plain bread acted as a good foil for the sweet egg and it worked very well indeed with the hazelnut notes which give a little added interest.

These would be a fun and interesting way of using up leftover Easter chocolates. Assuming you ever have such a thing. Of course if you really wanted to party, you could forget the pizza and use this amount of dough to make sixteen creme egg buns.

Other Easter Recipes You Might Like

• Almond & lemon surprise Easter egg cupcakes
• Easter brownies
• Homemade Easter eggs with salted caramel popcorn
• Hot cross bun pancakes
• Hot cross buns
• Simnel cake with homemade marzipan
• Spicy chocolate and orange Easter bundt cake

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Thanks for visiting Tin and Thyme. If you try these creme egg buns, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Creme Egg Buns

Sweet creme eggs wrapped in an unsweetened yeasted bread dough. Pain au chocolat, eat your heart out.

Cook ModeToggle to keep screen awake

Prep Time30 minutes mins

Cook Time15 minutes mins

Resting Time1 hour hr

Total Time1 hour hr 45 minutes mins

Course: Afternoon Tea, Brunch, Picnics

Cuisine: British

Keyword: bread, buns, creme eggs, Easter, easter eggs

Servings: 16 buns

Calories: 245kcal

Author: Choclette @ Tin and Thyme

Ingredients

• 250 g flour (half wholemeal, half strong white)
• 1 tsp instant yeast / fast action / easy bake
• ¼ tsp sea salt
• ½ tsp maca powder one of those super foods that are meant to be good for us (optional)
• 1 tbsp nut oil or olive oil (I used hazelnut oil, but walnut oil would be good too)
• 150 ml warm water
• a little milk for brushing
• 16 creme eggs or less (see note below)

Instructions

• Throw the flour into a bowl together with the yeast, salt and maca powder if using.
  250 g flour, 1 tsp instant yeast / fast action / easy bake, ¼ tsp sea salt, ½ tsp maca powder
• Make a well in the centre and add the oil and warm water.
  1 tbsp nut oil, 150 ml warm water
• Stir until just combined, then turn out onto an oiled worktop and knead for about 10 minutes or until the dough is elastic in texture.
• Divide the dough into sixteen pieces and roll each one into a rectangle just big enough to wrap around an egg.
• Encase the eggs in the dough ensuring they’re properly sealed.
  16 creme eggs
• Place on a lined baking tray and leave to rise in a warm place for an hour or until the dough has doubled in size.
• Brush with milk and bake at 200℃ (400℉, Gas 6) for 12 minutes or when the tops are golden and the bottoms sound hollow when tapped.
  a little milk for brushing
• Place on a wire rack to cool.

Notes

You can make up to sixteen buns with this amount of dough. Or you can use just a proportion to make the buns and use the rest to make pizza. I used one eighth to make two buns and then made two pizzas with the remaining dough.

Eat warm whilst the insides are melted or cold when they have reset. Both are good.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 245kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 38mg | Potassium: 11mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 2mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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