As mentioned in my last class post, Cadbury Cream Eggs are pretty much impossible to find in Japan. This year it occurred to me that I could make them. It only took ten years… I was so excited to find this recipe and adapt it to make it more Japan friendly. Corn syrup can be rather hard to find in Japan and the alternative I came up with likely tastes better than the original. You can get tiny packets of powdered sugar in many supermarkets but I usually buy from Amazon. Mizuame (みずあめ 水あめ）can be found in almost every supermarket. This is what a package looks like. And this is what it looks like inside.
Homemade Cadbury Cream Eggs
Adapted from this recipe
25g softened butter
50ml mizuame (starch syrup)
1 – 1 1/2 cups powdered sugar
half a pinch of salt
150g dark chocolate (add a 1/2 tablespoon of butter if using chocolate chips)
yellow food coloring (optional)
Beat the butter and mizuame together until smooth. You can do this by hand easily as they seem to blend well together. Add the salt and the powdered sugar one cup at a time. Stop adding sugar when the dough as lost most of its stickiness. If you would like yellow yolks, separate about an eighth of the dough and color it yellow. Refrigerate for about twenty minutes or until the dough seems cold enough to work with without sticking to your hands too much. If you are doing yellow yokes, shape the yellow dough into small balls. Divide the white dough into the same amount of pieces as the number of yokes. Place a yoke in the center of a white piece and roll quickly to shape into an egg. Place on parchment paper or saran wrap on a plate. Refrigerate or freeze the eggs until firm. This makes them easier to cover with chocolate. Melt the chocolate in a double boiler or a metal bowl placed over a saucepan of boiling water. Remove from heat and one by one, drop the eggs into the chocolate, turn over and remove with a fork. Place on parchment again to harden. I recommend placing the chocolates in the fridge to harden faster.
Shortcut: if you are short for time, use more powdered sugar and make egg shapes right away with the firmer dough. It won’t really affect the taste, they will just be less creamy inside.
To make your life easier: dust your hands with powdered sugar when you are shaping the eggs into balls
- mint – add one teaspoon of mint extract to the butter/mizuame mixture and then proceed as normal
- coconut – add two tablespoons of coconut milk powder (available in some supermarkets and most import stores) before you add the powdered sugar
- peanut butter – replace the butter with peanut butter (add extra if you wish)
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