Chocolatier Paul A Young shows us how to make your own fondant-filled egg - and it's Easter so the calories don't count, right?!
Makes 6 eggs
800g milk chocolate of your choice
500g white fondant icing
Yellow and orange food colouring
Take 800g chocolate and melt it in a bain marie to 45C. Never a microwave, it won’t achieve a good melt and may burn the chocolate.
Pour two-thirds of the chocolate on to a large marble surface. Ideally you will have this installed already and call it your counter. Temper it with a palette knife and a scraper, moving, spreading, piling in, spreading again, moving, until it starts to solidify.
Plonk it back into the remaining third of still melted chocolate. Mix well until evenly smooth. Pour the whole lot into your mould and tap to release any air bubbles.
Leave it for two to three minutes. Pour out the excess. Put the shells in the fridge for 20 minutes.
Put 100g sugar and 100ml water into a pan and dissolve to make sugar syrup
Take 500g of white fondant icing, cut it in half, pummel yellow food colouring into one half.
Grate the icing and mix it with sugar syrup until it is the consistency of buttercream icing
Fill each shell half with white fondant then a dollop of yellow for the yolk and stick the two halves together with a little melted chocolate
Your eggs will – but are unlikely to – last for one month!