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Creme Egg Buns – Eat Your Heart Out Pain au Chocolat

Creme Egg Buns.

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, I used to be sent a pack of them every Easter from my grandmother and I’d try and eek them out for as long as I could.

Cadbury Creme Eggs

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.

Egg n Spoon Easter Eggs.

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.

Egg n Spoon Easter Egg in an eggcup with spoon.

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.

Creme Egg Buns.

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.

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

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. So 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 and 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

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Creme Egg Buns. PIN IT.

Creme Egg Buns.

Creme Egg Buns – The Recipe

Creme Egg Buns.
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5 from 1 vote

Creme Egg Buns

Sweet creme eggs wrapped in an unsweetened yeasted bread dough. Pain au chocolat, eat your heart out.
Prep Time30 mins
Cook Time15 mins
Resting Time1 hr
Total Time1 hr 45 mins
Course: Afternoon Tea, Brunch, Picnics
Cuisine: British
Keyword: bread, buns, creme eggs, Easter, easter eggs
Servings: 16 buns
Calories: 223kcal

Ingredients

  • 250 g flour (half wholemeal, half strong white)
  • 1 tsp instant yeast
  • ¼ tsp sea salt
  • ½ tsp maca powder – optional (one of those super foods that are meant to be good for us)
  • 1 tbsp nut oil or olive oil (I used hazelnut oil, but walnut oil would be good too)
  • 150 ml warm water
  • milk for glazing
  • 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.
  • Make a well in the centre and add the oil and 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.
  • 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.
  • 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

Calories: 223kcal

27 Comments

  1. Kim Carberry

    12th March 2014 at 10:28 am

    Ohh wow! They look so good x

    Reply
  2. Angie Schneider

    12th March 2014 at 10:46 am

    What a fun idea and a great way to use up all the Easter leftover!

    Reply
  3. belleau kitchen

    12th March 2014 at 11:51 am

    oh my word C, these are SO ridiculously naughty but such an amazing idea, well done for developing them and the pizza dough is inspired… we used to make rice crispy cakes and cornflake cakes with melted creme eggs which was always superb, so I can imagine how fabulous these tasted!

    Reply
  4. Liz Berg

    12th March 2014 at 12:19 pm

    Your buns filled with creme eggs sound like winners! The hubby loves these candies and this would be a wonderful Easter treat 🙂

    Reply
  5. Jane Sarchet

    12th March 2014 at 7:30 pm

    CORRRRR!!! They look scrumptious!
    Janie x

    Reply
  6. Charlene F

    12th March 2014 at 9:02 pm

    They look absolutely lush !!!! x

    Reply
  7. Heidi Roberts

    12th March 2014 at 9:28 pm

    A great invention – buns with creme eggs!!

    Reply
  8. Jacqueline Meldrum

    12th March 2014 at 9:30 pm

    You are killing me here Choclette!

    Reply
  9. Alida

    12th March 2014 at 9:40 pm

    I think they are really cute indeed! Love the idea of these.

    Reply
  10. Deena Kakaya

    12th March 2014 at 11:11 pm

    Creme egg donuts are a phenomena right now? I did not know that but after seeing this post, i am definitely in. X

    Reply
  11. ManjiriK

    12th March 2014 at 11:47 pm

    this is such a fun idea!

    Reply
  12. Christian Halfmann

    13th March 2014 at 8:45 am

    That is great! Exactly my thing, I could have creme eggs the whole year round.

    Reply
  13. Bintu @ Recipes From A Pantry

    13th March 2014 at 10:41 am

    You do have all the chocolate fun.

    Reply
  14. Alison

    13th March 2014 at 1:21 pm

    You can make creme egg buns! Genius

    Reply
  15. Nayna Kanabar

    13th March 2014 at 9:10 pm

    Very innovative use of the creme eggs.

    Reply
  16. Johanna GGG

    14th March 2014 at 9:54 am

    I find creme eggs too soft – too much sugary fondant and too little chocolate – I might have one at easter but it is not my favourite way to eat chocolate. I love your creme egg buns. Warm creme eggs sound so much nicer than room temp. However I have to say that the craziest creme egg post was one I saw when first blogging where the blogger tried to bake a regular cake using creme eggs – it was just so silly but sadly I think it might be taken offline.

    Reply
  17. Karen S Booth

    14th March 2014 at 3:01 pm

    SUCH an interesting recipe and I bet those wee buns tasted dreamy!

    Reply
  18. Tina Anand

    14th March 2014 at 3:14 pm

    I’m not a fan of creme eggs but I love this novel way of putting chocolate inside bread.

    Reply
  19. Sylvia F.

    15th March 2014 at 5:01 pm

    Creme egg buns looks perfect to me! I would love one with tea now 😉

    Reply
  20. Janice Pattie

    16th March 2014 at 6:46 pm

    Clever you! I don’t think I could even eat a creme egg now, but maybe if it came in a bread roll I could be tempted!

    Reply
  21. GG

    17th March 2014 at 10:32 pm

    Great fun idea. I was thinking of baking them into brownies. Well…you might as well go for the full sugar hit. GG

    Reply
  22. Lou, Eat Your Veg

    18th March 2014 at 1:56 pm

    What a fun idea! I can’t say I’ve eaten a Cadbury’s cream egg since I was little. Love the little boxes of eggs, might have to seek out for a special easter treat for the monsters.

    Reply
  23. glennamy

    28th June 2014 at 4:49 pm

    Wow what a great idea… Thank you!

    Reply
  24. Lou | Crumbs and Corkscrews

    28th January 2020 at 7:10 pm

    These are absolutely genius; I love them! They are taking pain aux chocolate to the next level. I’ll definitely be trying these this Easter and stockpiling Creme Eggs for making these later in the year 😀

    Reply
    • Choclette

      29th January 2020 at 8:57 am

      Haha, thanks Lou. I really need to redo that post and get a recipe card on there.

      Reply
  25. Chloe Edges

    29th February 2020 at 5:21 pm

    Wow I’ve never seen anything quite like this! The neverending creative things you can do with a creme egg is just brilliant – I love them!

    Reply
    • Choclette

      29th February 2020 at 5:26 pm

      I have a love hate relationship with them. They are so incredibly sweet, but I sort of like them too. These buns are a good compromise as the bread offsets some of that sugary sweetness.

      Reply

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