Pastry Chef Attempts to Make Gourmet Cadbury Creme Eggs

[clucking]

Why is the bunny clucking like a chicken?

The bunny is laying the egg?

[laughing] Wait.

Is that a thing?

Like the Easter Bunny lays eggs?

[Man] In these commercials it does.

Wow.

[clucking] [upbeat music]

[Claire gasps]

Ah, get it off!

This one's hard.

Hey everyone, I'm Claire.

I'm in the BA Test Kitchen, and today I'm making gourmet

Cadbury Eggs.

[upbeat music]

I've probably had maybe like three Cadbury Eggs

in my whole life, but I like the idea of them a lot.

They're kind of delightful, I just am not,

I don't know.

I would never, like, buy a bag for myself

because I don't really celebrate Easter.

I do like Cadbury chocolate just because it's so sweet,

and it's so creamy, and it's just kind of magical

even though I'm sure it's not the highest quality chocolate.

But there's just something about it.

I've never seen these different kinds.

I guess this is the classic.

The Cadbury Creme Egg.

It's a chocolate egg with a cream filling,

so it's hollow.

And then there's also a caramel egg,

which I'm excited to try.

Cadbury Screme Egg.

Trying to make this Halloween themed.

And then there's Mini Eggs, which are milk chocolate

with a crisp sugar shell.

So these are solid, not filled.

Look at the little bunny!

I think I liked it because we had a bunny when I was a kid.

[Man] What was your bunny's name?

Her name was Foo Foo.

She was a terrible pet, and she bit us constantly

and we couldn't really play with her,

and if we tried to take her out to play with her,

she would run under the couch.

It would take us two and a half hours to get her back

in her cage.

It was not a great pet.

It is a very pleasing very classical egg shape.

[gasps]

Ew!

All right, wow.

One thing I didn't recall was that it was this filled.

It is really, really filled.

I thought there would be more of an air pocket.

All right, I'm gonna taste it.

I mean, there's kind of a different texture

to the filling.

There's semi-liquid very sticky filling,

and then there's this part at the bottom

which is sort of like a little bit thicker,

almost more frosting texture.

Mm.

The filling makes my teeth hurt.

It's so sweet.

I'm kind of loving the outside, though.

It's just very delicious and smooth and creamy.

There is a seam right down the length,

so it's pretty clear how these are made.

Just trying to crack it along the seam.

You want a Cadbury Egg?

Surgery?

Yeah.

Like, look at this.

Do you want a half?

Yeah.

The caramel is like pretty meh.

The caramel's terrible.

Yeah.

[beeping] What the-- [beeping]

The Screme Egg?

Aw.

Oh.

What an unappealing color.

This is actually one of my favorite.

I kind of love them Candies.

I kind of nibble the chocolate

and leave the filling, because I care less about the filling

than I do about the chocolate.

I like the filling.

[laughing]

So what do you think you're gonna do?

I wanna use real eggs as the mold.

Oh, fun.

Cool.

I've never actually done that before.

Really blow out an egg, you know?

Well what if you just make two halves?

Why do you even have to open the egg?

Not like with silicon.

I mean I'm going to fill, I'm going to empty out the egg--

Oh, the egg is gonna be the mold?

Yeah.

Whoa.

Okay, I'm gonna take a closer look

at the single Cadbury Egg, take a look inside,

take some measurements.

So I'm gonna clear all this off

and get it on a cutting board.

I'm gonna cut it around that central seam.

Okay, so the yolk is this area at the top,

but it is pretty swirled into the rest of the filling

which is white.

It's almost the texture of icing on a loaf cake

or a bunt cake, that kind of thing,

which is just like milk mixed with powdered sugar.

And actually, the thickness in the walls

is not uniform.

It's not the same all the way around.

In some areas it's thicker, and in some areas it's thinner.

This is smaller than a large egg.

It might be closer to a medium chicken egg.

[giggling] Don't.

Gordo, don't even, don't do it.

Please don't do it.

Okay, thank you.

This is a large egg.

So it's probably twice, maybe more,

even three times the size of Cadbury Egg.

This is gonna be huge.

Maybe we'll get some medium eggs

just so they're a little bit smaller.

Now it's time for my favorite part.

Reading the ingredients.

Milk chocolate, parenthesis, sugar, milk, chocolate,

cocoa butter, milk fat, nonfat milk, soy lecithin,

natural and artificial flavors, closed parenthesis.

Sugar, corn syrup, high fructose corn syrup,

contains two percent or less of artificial color

parenthesis, yellow 6, closed parenthesis,

artificial flavor, calcium chloride, egg whites.

Not a whole lot going on.

It's pretty much as expected.

The filling of this is corn syrup and sugar.

I'm predicting this will be an episode of Gourmet Makes

where the goal will be to create a candy

that has aspects of a Cadbury Egg,

but I'm not in any way trying to replicate

the Cadbury Egg, because the filling is kind of so,

it's kind of just like a non-entity, the filling.

It's just made of sugar.

And I can do better than that.

So, we're gonna o a lot of crafting, I bet.

Which I'm excited about.

Got the ingredients down.

Now we're gonna do a little bit of research.

[gasping] This is it!

[clucking]

[Announcer] Something more cuddly.

Yeah.

Ooh!

[Announcer] Friendlier.

Thank you. [Claire cooing]

Not quite what we had in mind.

Everyone wants to be the Cadbury bunny

because only he brings Cadbury Creme Eggs

with their delicious milk chocolate outside

and creamy filling.

This part!

Oh.

[Announcer] Creamy filling!

Like look at that shot.

It looks so delicious.

The fillings in the ones we opened do not look like that.

But this is what I aspire my version to look like.

So my plan on day two is to come in

and start by focusing on the filling,

which I'm gonna make with, I think like a homemade

sweetened condensed milk,

and try to get that in a good place, then move on

to construction and using real eggs as my mold.

But all right, I'm kind of excited.

I think it'll be a fun project.

[upbeat music]

Oh right, Cadbury Eggs.

Today's day two of Cadbury Egg.

I'd forgotten that this what we were doing.

I think it's gonna be a challenging

but also kind of fun and interesting process,

so today I'm gonna focus on trying to make

the chocolate shell using real eggs as my mold,

and then if I have time I'll move onto the filling.

[upbeat music]

I've never done the technique called blowing out an egg

where you remove the white and yolk from the shell

leaving it intact. [upbeat music]

There's no nails in here.

Gaby, where are the skewers?

Oh, thank you.

Okay.

Claire, I like how your shirt matches today.

[Claire] The what?

The shirt, it's perfect.

Oh my god, I didn't even realize!

[Sohla] Oh, you didn't do that on purpose?

No.

[Sohla] Oh well, it worked out.

I just was like, this is a shirt that's clean.

So today we have medium eggs

because I was trying to get something,

a chicken egg as close as possible

to the size of the actual Cadbury Egg.

So I'm gonna try to poke a hole.

[upbeat music]

[gasps]

Now let me try from this direction, actually.

[giggling]

All right.

[Man] Wow.

How'd that look?

Great?

[Man] That's going in the reel.

All right, that was fun.

Not that bad.

I'm gonna grab a paring knife

and try to make sure the membrane

is off of there, and then also I need an opening

so I can sterilize it with boiling water.

Hi Carla!

How are you?

Just blowing out eggs.

I mean, I feel like this is sort of,

maybe it's because of the commercials and stuff,

but seeing that yolk-esque thing.

Yes.

The commercial really exaggerates the presence

of a yolk-y thing. Definitely.

Oh my god.

And it's grainy.

I know.

I wish it was more like marshmallow-y.

That feels Easter-y to me, that it would have

a marshmallow vibe. Uh-huh.

Ooh, you just kind of gave me an idea.

Ooh.

There's not very large holes to get stuff in there,

so something would either have to be liquid,

or I'd have to pipe it in there.

Yeah.

I could pipe a filling into it.

Yeah.

That just made me think of that when you said marshmallow.

Oh.

Filling.

Maybe I'll try that.

All right, I'm going to cut out some of that membrane,

and then once I have a bunch of the eggs blown out

I'll sterilize all of them.

[upbeat music]

What should I make with the egg?

Maybe I'll just make a big omelet.

I'm feeling good about this process so far.

[gasps]

I think it's fine.

It didn't crack.

So I've emptied out all the eggs.

I want to sterilize them,

and then while I'm steaming them

I'm gonna make something with the eggs,

which I have to strain to get all the little shells out.

[upbeat music]

Cadbury? Yeah.

I felt like they were bigger.

Oh my god, they were bigger!

They were like this big.

Brad, you're very right.

Right? You are correct.

[upbeat music]

This is gonna be a thick omelet.

And voila.

Should I get plates?

So here is a chive and cheddar omelet.

French style.

Very simple.

Why aren't you guys eating?

It's delicious.

[Man] Camera cuts.

The shells look great.

Nothing broke.

I'm just trying to see if anything happened

to the membranes.

Everything looks basically the same

as when it went in.

These need to fully dry, because if there's any water

in them, that's gonna be a problem for the chocolate,

so I might put them in the dehydrator for a bit.

[Man] Can you put plastic in the dehydrator?

Well.

Yeah, what temperature does plastic melt at?

Do we have a paper carton?

I wanna use the paper carton.

It's probably better.

This seems less hazardous.

While the eggs are dehydrating,

I'm gonna start the filling.

Don't throw it, don't throw it!

Okay.

All right, let's just,

just throw it at me.

Oh, god.

I used to [beeping] love these things when I was a kid.

Just that, like, that weird gunge inside, that goo.

Okay, so speaking of the goo.

Yeah.

That's what I'm trying to make right now.

What is the goo?

I'm making homemade sweetened condensed milk,

because I can't really decide what else to make it out of.

Right?

It's like-- Yeah.

[Claire] Sticky and gooey.

Yeah, just like cook it down but don't let it caramelize.

Yeah.

I mean, maybe a tiny bit.

A tiny bit of color. Yeah, but--

Because you kind of then have to have

like a distinct, you have to dye a little bit, right?

Or something? Yeah.

For the, yeah.

So you get like the yolk effect.

The yolk is gonna be something else.

I'm not sure yet. Oh, it'll be

a separate mixture? I'm not sure what yet.

But I think it's gonna be a separate thing.

I'll let you know.

[Chris] I'll check back.

[upbeat music]

So it starts with 32 ounces milk,

six ounces of heavy cream.

Seven ounces of sugar,

hit of vanilla paste,

and just a pinch of salt.

So I'm gonna put this on the stove.

Shouldn't really vigorously boil, though.

[Man] So how long is this gonna take?

This is gonna take probably an hour.

And it requires pretty consistent tending,

so I was like, what if we set up a stirring contraption

and then someone had the idea to use a stand mixer

and attach a spatula to it and turn it on.

We're gonna try it.

Why not?

Here's the thing.

I'm making the sweetened condensed milk.

Yeah.

I wanna set up a stirring machine.

[laughing]

But like, I wanna suspend it over the mixture.

Can you get, like, you know one of those rigs

with a mixer clamped to it?

[Claire] Oh, we also have a--

A C-stand?

C-stand, low speed?

Yeah, we got that stuff?

[upbeat music]

Kevin went to find a C-stand, possibly?

[Kevin] Here you go, Claire.

How does this work?

[upbeat music]

Okay.

So then how does this attach to there?

[Kevin] Use this.

Thank you.

[giggles]

I'm into this.

[gasps] Ooh!

All right, I think this is great.

Whoa!

Look at this rig, Claire!

I don't want to have to stir for an hour.

Good for you!

I love this!

Kevin mostly did it.

Who broke out the C-stand, Kev-O?

Yeah.

Yeah, bud!

Maybe--

Best thing I've seen all week.

Really? Yeah.

It's Tuesday, but thanks.

This is great, Claire.

Yeah, take lunch!

The robot's got it.

Exactly.

This is awesome.

All right, I got Brad's approval,

and now we are gonna have lunch.

We'll come back in an hour,

and I think that this'll be done,

and our eggs will be dry.

[upbeat music]

All right, this contraption is working great.

I was afraid that there maybe would be

some scorching or sticking around the sides,

but there wasn't even any of that.

It's not done yet, but I can just leave it here.

The next thing I wanna do is grab my shells

from the dehydrator.

All right, these should be plenty dry.

So first I want to hollow out the egg

and weigh just the chocolate.

So it's about 20 grams of chocolate.

My guess is I'll need 50% more chocolate.

So I'll go with 30 grams.

Now I wanna measure the weight of the shells

so I know what to subtract.

So that shell is 4.8.

I just wanna get an average.

4.2.

5.2.

5.8.

Wow, there's pretty big variation.

I think we should just call it five grams.

I'm feeling like this is a good texture.

Look at this.

It's pretty thick.

See, I can run a finger through it like that.

It's delicious.

[upbeat music]

You know, I might melt a little butter into this.

Yeah, yeah, yeah.

Throw it.

So I'm gonna add an ounce of butter,

and then I'm gonna stir it over an ice bath.

I feel like it is thick enough.

This is homemade, and then this is Cadbury.

The consistencies are really similar.

I might just dip a hand blender in here

to smooth it out, so that I have

a super uniform consistency, more like the original.

The flavor is very good.

I like the look of it, the color and everything.

The consistency might be a little off,

so I'm just gonna let it sit there,

and I'll come back and evaluate later this afternoon.

[Dan] What is tempered chocolate?

[groans] Dan.

I'm gonna say what I usually say, which is just roll back

one of the 18,000 other episodes in which I say it

and play that clip.

I refuse to say for the probably 12th time

what tempered chocolate is,

so we're just gonna go to the tape.

Tempered chocolate is chocolate that is heated,

cooled, and then heated again to specific temperatures,

so that the chocolate has a firm snap.

What I mostly learned from Sohla

is that you have to stir the [beeping] out of it

to the point where it's almost about to set.

And I wanna bring it to 110.

[upbeat music]

Chocolate goes in.

And it's bringing the whole temperature up

to 85 Fahrenheit.

All right, so now back onto the water until I get up to 95.

[Dan] Why aren't you using the Mix-bot?

I could, I guess I could.

Should I try it?

[upbeat music]

I'm at 88, 89.

94, oh my god, 98.

Ah, get it off!

Dan, help!

Oh my god, you guys.

What just happened.

Okay, we're at 93.

94.

All right, I think we're fine.

So I'll do a little test patch on the parchment paper,

and while I'm waiting, I'm going to just set that on there.

Sohla?

[Sohla] Uh-huh?

Do you have a minute?

I feel like I tempered this really well,

but now I feel like it's not tempered.

Did it go past it?

No.

And I've just been keeping it warm.

It's just there.

I think that looks tempered.

I think this is tempered.

[Claire] Oh, that does look tempered.

[Sohla] Yeah.

[Claire] Okay.

What more do you want? I'm gonna go with it.

I think you should. Okay.

So I need to create a chocolate shell instead of this shell.

[upbeat music] Thank you.

So now I'm transferring the chocolate to a pastry bag

because that'll be the easiest way to get it into the eggs.

Then pour the chocolate out and repeat the process

to get enough of a chocolate layer built up.

So here are all my eggs.

As far as I can tell, they're filled with chocolate.

What I'm happy to see is that there's really

no chocolate that's dripped out

and is pooling in the bottom,

so that to me says there's a nice coating on there.

And basically, I'm just repeating that process

until I build up around 30 grams of chocolate.

So we'll come back tomorrow, finish the chocolate,

I can evaluate my filling in the morning.

I don't know, I'm feeling pretty good about the process,

so hopefully wrapping it up on day three.

[upbeat music]

So today I'm going to continue to fill

and empty out the eggs to build up the walls

of the chocolate so that I can fill them

and break apart the shell, and then I'm pretty much done.

I wanna take a look at the eggs

which I left in the fridge overnight.

Not today, Cory.

They feel good.

I mean, this part's, this is really kind of fun.

I'm thinking that I'll get a thicker layer of chocolate

this time around because the cold chocolate

that's already in there will set the chocolate

that I pour in, and when I pour it out

there'll just be a thicker layer on top.

So I'm gonna leave these in the fridge while I temper,

and this is the chocolate from yesterday.

I'm gonna chop it up and use this,

supplement with more if needed,

and just repeat that whole process.

I also wanna look at the filling I made yesterday.

I do feel like after I blended it with the hand blender

to smooth it out, it just thinned the consistency of it.

I could try to beat some butter into it

and that would certainly thicken it.

It's close, I just think it needs to be a tiny bit thicker.

All right.

This is the chocolate from yesterday.

I'm gonna chop it up and then repeat

that whole tempering process.

All right, so I'm gonna pull this off.

[upbeat music]

So I'm gonna just repeat that whole process from yesterday,

and then empty all of them out.

Ooh.

These are gonna go back into the fridge and fully set,

and then work on the fillings, and then fill

and try to chip off the chocolate

and kind of see if I got an egg out of this whole business.

It's so fun.

I really like doing this.

So this is gonna go back into the fridge

and we'll come back in a little bit

and see how it all looks.

[upbeat music]

I feel really good about the chocolate,

and I feel good enough to move onto the filling,

so I'm going to work on the texture

of my sweetened condensed milk mixture,

and also start to think more seriously about the yolk.

I guess at this point I'm feeling like I'm gonna make

a liquid caramel, and just try to get it to the texture

where it'll hold its shape, but it's still soft enough

to bit through and isn't like a chewy sticky mess.

So that's where I'm gonna start.

[upbeat music] So I'll throw in

about a half a cup of sugar.

Two tablespoons water.

Three tablespoons heavy cream, and two tablespoons butter.

Take this over to the stove.

I only stirred until the sugar is dissolved,

and then after that I stopped stirring.

This is a nice dark amber color

so I'm gonna add my other ingredients

to stop the cooking so it doesn't burn.

And then the butter.

So once this is all smooth, and the butter is melted,

and everything is well incorporated,

I'm going to stir it over an ice bath to cool it down

just so I have a better sense of the final texture.

I don't want it to be liquid,

but I don't want it to be like a chewy caramel, either.

I'm gonna let that fully cool.

For the filling, I'm going to melt some butter

and emulsify it into this mixture.

Then, as the butter cools,

it should thicken everything really nicely.

[upbeat music]

I'm gonna do another two tablespoons.

Mm.

It's really good.

Really, really delicious.

That really helps balance out the sweetness a lot,

but I'm not sure it thickened it enough.

Chris.

[Chris] Sup?

This is homemade sweetened condensed milk.

Wow.

Into which I emulsified some butter.

It's very tasty.

Do you wanna try it?

Like, you got like no color on it,

and it didn't boil over.

I'm so impressed.

Oh, thanks.

It was all of that robot.

It's good, right?

It's [beeping] great.

It needs to be thicker.

Ooh!

It's good, right?

Then what's happening here?

Is this your yolk?

This is caramel, because I was trying to come up

with kind of a yolk mixture, and I'm not sure

what to do about it.

Do I go for something that visually says yolk,

or do I go for something that's gonna taste good

like this caramel?

Like, my initial thought was put yolk in your yolk.

What would happen if I melted a little bit of that

into this and cooked yolk into it?

I think that would be pretty cool.

As like a stir custard? Mm-hmm.

All right. Thanks, Chris.

Great.

I also like the idea of using eggs in it,

because it's eggs. [upbeat music]

I'm gonna crack a whole egg.

And then just a yolk into this one.

Okay.

A dollop of this caramel.

We couldn't find the fancy food coloring

so I'm just using McCormick.

That looks like the yolk of a really healthy egg.

All right, so this hit 180.

I'm gonna take it off the heat,

and then I'm gonna do the same thing with the other batch.

I'm gonna bring this over here.

What fun, guys.

Right?

Just stirring this until it's cold, hopefully thicker.

What happened?

So, like did it get thicker?

It's hard to say. Okay.

Oh, you cooled it.

I mean, I do think it, yeah.

Okay.

I do think it's thickening.

Maybe I'll add a little--

Who says it needs to be that thick?

Yeah. You know?

Yeah.

I feel like it should be.

Maybe it should be a little thicker, though.

Should I add more butter to try to emulsify it in?

Yes.

Right? Yes.

Okay.

That's what I'm gonna do. Solid at room temp.

Exactly.

[sighs] Why is it so loose?

I'm so confused.

[emotional piano music]

It was so much thicker yesterday.

And now, I'm gonna add more butter.

Same way as before in the hopes that this will

really further thicken.

[upbeat music]

So I added two tablespoons to that one,

and I'm gonna add one to the yolk.

All right, let's wrap this up.

Here are my mixtures.

I do think that these seem thicker.

I think I'm gonna go with it.

I just really like the way that they taste.

I think the look is good.

And I'm just kind of hoping that they set up.

So I'm gonna look at my eggs.

Oh, Cory.

Oh my god, let go of the eggs.

These feel good.

They feel solid.

Is this too thin, Gaby?

Mm, it is a little thin.

Is it too thin?

[groans]

It is thin.

Put more sugar in it?

I don't want to make this sweeter.

Put gelatin!

I know, but gelatin's such a weird texture.

I don't know.

Now I'm thinking gelatin.

[giggling]

Bye, Claire. Bye Gaby.

Enjoy your egg.

[Gaby] You'll nail it.

I think maybe I am gonna do gelatin.

What's good about gelatin is I can hydrate it,

just melt it on its own, and then stir it

into these mixtures while they're cooled.

And then I'm done, and then I'm just not gonna do this

anymore, because I am getting tired.

I'm gonna get some gelatin.

First thing I have to do is hydrate the gelatin

in some water, so just sprinkle the gelatin over the water.

Actually, that's kind of crazy to watch.

I'm gonna add more.

This has to soften for about 10 minutes,

and then I'll take it over to the stove

and melt it and add it to my fillings.

Like, it's already less liquid.

See how it's falling in sheets and kind of clumps

rather than in a thin stream?

I'm gonna fill them.

I don't have time.

All right, this is gonna go into this piping bag.

I'm going to fill everything with the white,

and then put the piping bag with the yolk mixture

into the center and then pipe,

to kind of suspend it in there.

These are looking great, I have to say.

I'm pretty excited about it.

It definitely is more cream like,

but it's not dripping.

So I'm happy about that.

I do feel like it has sort of that same amount of thickness,

and it tastes great.

Now I'm gonna do the same thing with the yolk mixture.

I feel really good about these.

I think I might not temper it.

It's just not worth it.

Like, I just need a tiny bit of chocolate.

No one's gonna notice.

Don't tell anyone.

My one hope is that the colors don't blend too much,

and that everything kind of stays put,

but I think given the thickness,

like thickness looks pretty good.

So we're kind of out of time today,

but the last thing I'm gonna do is just clean up

the edges of the chocolate to take away any of the filling

and then I'm gonna cover these.

I'm really enjoying this episode.

It's just really fun.

I just keep saying it because it doesn't really

happen that often.

Okay.

Cool.

[upbeat music]

Okay, today's day four.

Everything's been going well so far

and I just am in the final steps,

which is plugging the opening with a little bit

of melted chocolate, letting it set,

and then tasting this.

I'm actually really excited to eat these.

And all I'm gonna do is melt a little bit

of milk chocolate, and I'm not going to temper it

because it's really difficult to temper

such a small quantity of chocolate, and I really only need

like an ounce of chocolate to fill these tiny little holes.

So it's just not practical, and also I don't want to.

I'm gonna make a little cornet to pipe the chocolate

into the little opening.

This is all melted.

Immediately gonna bring it back over.

So I'm just gonna start piping

just until I fill the opening, really.

And I might come back in with a little toothpick

or a spatula and smooth it out.

And then I'll just wipe off excess with this paper towel.

This chocolate's already starting to set,

and I'm gonna pop it in the fridge.

It probably just needs like five minutes,

and then I can start to take the shells off.

While I've been waiting for the chocolate to set,

I pulled some pastel Luster Dust colors

to see if we can give it a little Easter egg-y

kind of feel on the outside.

First I have to peel them.

[upbeat music]

All right, here we go.

I'm going to peel these one by one.

So this is gonna take a little while.

There we go. [upbeat music]

Oh yeah.

Oh my god, look!

It is a perfect egg!

I love it so much!

That's really satisfying.

I would do this again.

I like it so much.

All right, so I'm just gonna go one at a time,

get this guys peeled.

Oh yeah. [upbeat music]

The chocolate has bloomed, and this one it's like

perfectly smooth and shiny.

Here, let's do that thing again with this one

because it looks way better.

But let's see what the other ones look like.

[upbeat music]

[Brad] Those look great, Claire!

[Claire] Don't they look good?

Wow!

But look what's--

This is some of your finest work.

Thank you.

Except I'm having a consistency issue.

See how that one is speckled and those are smooth,

and then this one is speckled?

What's that from, you think?

The chocolate [beeping] up.

Cocoa? Yeah.

Maybe it has something to do with like, I don't know,

the interaction with the membrane and the shell

or something, you know?

That's what I was--

Because they're not completely smooth inside.

But how come they're different is my question,

because the same eggs and the same--

Same batch of chocolate?

Same batch of chocolate.

Interesting.

I know, right?

I don't know, Claire.

Good question.

Yeah.

I'll ask Sohla.

All right, well I'll be around.

All right.

This one's kind of in between.

So weird.

Chocolate is fascinating and frustrating.

Oh my god, like look at the crazy pattern on this one.

It's just really strange.

They're getting crazier and crazier.

Some of these came out really smooth.

[Sohla] This looks good.

So what did I do wrong?

It's gotta be the shells.

[Claire] That's what I think, too.

[Sohla] Yeah.

I think it's the shells.

At least the other parts of it worked out well.

I think there's obviously even coverage

when they came out of the shells.

It's so amazing how there's no seam.

Does the original have a seam?

It does.

Oh, it does! It's two halves.

Yeah. This is even better!

Yeah, exactly.

Gourmet.

I'm gonna decorate them with Luster Dust

and gold leaf.

Let's just look at these two.

All right, Sohla I'll call you when it's time to taste.

So now I'm gonna start decorating.

[upbeat music]

So I'm just gonna go one color at a time

and do some kind of like washes of color all over.

Wait a minute, I'm having flashbacks of this green

to jelly beans.

This is the opposite of jelly beans.

So the Luster Dusting is complete,

and now I'm just gonna add a speckle of gold

around the surface, just here and there.

[upbeat music]

All right, last one.

Okay, so here's homemade and original side by side.

So fun.

We're ready to taste, pretty much.

The first thing I wanna do is cut one open

so we can hopefully see the yolk and the filling.

[Man] Whoa.

Whoa!

Look at, okay, does it look like an egg?

It doesn't not look like an egg, right?

Not only is the yolk more defined,

the thickness of the chocolate looks really good to me.

It's not super thin in some places

and then really thick on either end.

It's pretty even.

Okay.

Can I taste it?

These are really good.

It's definitely less sweet than a Cadbury Egg.

It's still sweet because it's milk chocolate,

but I love the way the milk chocolate kind of marries

with the milky filling, and you get a little bit of vanilla.

That's just like kind of delightful.

This, to me, is like what you wish

a Cadbury Egg tasted like.

It's just really tasty.

Mm.

I love the way these look.

Me too.

This was really fun.

Okay.

Do I love Easter? Biting it.

I think I love Easter.

I love Easter.

[Claire] Can I see?

Look how good that looks!

So good.

There was so much learning in this episode

because I learned that it's actually really easy and fun

to make your own sweetened condensed milk,

because that was the base.

But didn't you have a robot doing that?

Yeah, but I did the thinking.

Okay.

Robot just did the stirring.

[Rhoda] Claire, you've outdone yourself.

Oh, thanks Rhoda.

This was so fun.

I wanna make these again.

These are so pretty!

I love them. Slam dunk.

[Alex] The chocolate tastes great.

[Claire] Well, I didn't make that part, but thanks.

I know, but--

[Claire] But it's tempered.

It's tempered.

I like the art direction on it.

[Claire] Uh-huh.

The cream is actually pretty nice.

I know, isn't it good?

Yeah. It's good!

As a person who's been on record

saying I don't like a cream-filled egg.

Right.

It's tasty, right?

Well, the thing that's nice about yours

is that the texture, it's just a little firmer.

It's a little tighter.

Yeah, it's a little,

I wish it was a little less set.

But, whatever.

But at the same time, I don't want a gooey chocolate egg.

That's true. Like an oozing--

I'm glad it doesn't ooze onto your hands.

Let's talk about this chocolate, which looks snappy.

It does, it is snappy!

It's totally snappy.

The chocolate is snappy.

We're gonna just say that the bloom on the outside--

It's not bloomed.

Is a result of the weird--

It's the weird-- Egg membrane.

And not ill-tempered chocolate.

This was so much fun.

I love this one. Yeah?

I only wanna make chocolate eggs from now on.

What do we got?

Here, would you like to try this piece?

Yes. Of this half?

Ooh.

I feel like one of your most definitively improved

Gourmets of anything.

Yes.

Like took something that I would not eat

and turned it into something that if we weren't

rationing these out, I would ask for another of.

Oh my god.

I'll save you one.

Yes!

Thanks!

This is maybe one of my most enjoyed episodes yet,

just because it was so fun.

And something about using real eggs as the mold

just felt like super, there's like a real purity

to this episode that I enjoyed so much,

plus the crafting, the whole thing was just like

one big craft project.

The Luster Dust and everything.

Used all of our favorite stuff.

And I think the end result is super delicious.

So this is a fun one.

And now the next one can be terrible, and it'll be fine.

It'll all even out.

[upbeat music]

Here's how you make gourmet,

what are they called?

Here's how you make gourmet Cadbury Eggs.

To make the egg molds, use a small screw to bore a hole

in the wider end of a medium egg, and then use

a small scissors to cut a wider circle in the top.

Use a skewer to stir the raw egg inside the shell

and break up the yolk, ten turn the egg upside down

and shake out the insides.

Repeat with a dozen eggs.

Rinse out the shells, then place the empty shells

in a steamer basket set inside a large pot

filled with an inch of boiling water.

Cover the pot and steam the shells for 15 minutes.

Remove from the heat, carefully transfer the shells

to an egg carton, hole facing up, and place

in the dehydrator for a couple of hours

to ensure the interiors of the shells are completely dry,

then transfer the shells to the refrigerator.

To temper the chocolate, melt 400 grams of good quality

milk chocolate discs in a bowl set over a pot of steaming

but not simmering water, stirring constantly

until it registers 110 Fahrenheit

on an instant read thermometer.

Remove from the heat and stir in 120 grams

of finely chopped milk chocolate, then stir continuously

until the solid bits are melted, and the temperature

of the mixture drops to 85 Fahrenheit.

Remove the water from the stove and place the bowl

of chocolate back overtop.

Stir constantly until the temperature rises

to 95 Fahrenheit.

Scrape the chocolate into a piping bag,

snip a small opening, and then carefully pipe the chocolate

into the eggs, filling almost to the tops.

Working one at a time over a bowl, turn the eggs over

and gently shake out the excess chocolate.

Turn the eggs right-side up and place back in the carton,

then chill until the chocolate is set.

Repeat the tempering, filling, and pouring off process

until each egg weighs about 35 grams.

Chill until the chocolate is set

and you're ready to fill the eggs.

To make the caramel, combine a half a cup granulated sugar

and two tablespoons water in a small saucepan.

Stir over medium heat to dissolve the sugar,

then stop stirring and bring the mixture to a boil.

Cook, swirling the pot and washing down the sides

with a wet pastry brush until the caramel

is a deep amber color.

Remove the pot from the heat, and carefully stir in

three tablespoons heavy cream, and two tablespoons

salted butter, bit by bit, until the mixture is smooth.

Stir the caramel over an ice bath until fully cooled.

To make the filling, combine 32 ounce of milk,

six ounces of heavy cream, seven ounces of granulated sugar,

a half teaspoon of vanilla paste, and a pinch of kosher salt

in a large saucepan and bring to a simmer over low heat,

stirring constantly to dissolve the sugar.

Continue to cook, whisking constantly,

until the mixture is thickened and reduced

by a little over 60%.

Remove from the heat and stir over an ice bath

until fully cooled.

Blend with an immersion blender to eliminate lumps,

then slowly stream in nine tablespoons

of melted, cooled butter, blending constantly to emulsify.

Place a third of this mixture in a small saucepan

and whisk one large egg yolk and a generous dollop

of the cooled caramel in.

Cook over low heat, whisking constantly,

until the mixture registers 180 Fahrenheit.

Remove from the heat, and whisk in yellow and red

food coloring until you achieve a yolk-y color.

Set aside.

Place the remaining mixture in a separate small saucepan

and whisk in one large egg.

Cook over low heat, whisking constantly until the mixture

registers 180 Fahrenheit.

Remove from the heat and set aside.

Sprinkle one tablespoon of powdered, unflavored gelatin

over a small saucepan filled with a quarter cup

of cold water, and let sit for 10 minutes

to soften the gelatin.

Gently melt the softened gelatin over low heat

until completely translucent and free of granules.

Blend one tablespoon of the gelatin mixture

into the yolk mixture, and two tablespoons

into the whites mixture.

Transfer the whites mixture to a pastry bag,

snip a small hole, and fill each egg two thirds full.

Transfer the yolk mixture to a bag

and fill the eggs to the top.

Cover the eggs and let the filling set

for several hours at room temperature.

Melt more milk chocolate and dab some into the holes

to fill, then chill until the chocolate is set.

Use a paring knife to chip away the shells

around the opening, then peel off the shells.

Decorate the eggs with Luster Dust.

[Gaby] So I bite into it?

[Claire] Yeah.

All right ready?

Ready world?

Mm, ow.

Ew.

Hmm.

Thank you.

I don't wanna eat this.