Crème Eggs

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Fondant Crème Eggs

  • 2 ½ Lbs. Fondant
  • ½ Cup Heavy Cream
  • ½ Lb. Butter
  • 1 Tsp. Pure Vanilla Extract

Blend the fondant and butter together until crumbly in texture.

Cover and refrigerate overnight.

Bring the cream to a boil in a heavy saucepan.

Mix the cream with the fondant mixture until well blended.

Allow mixture to rest for 3 to 4 hours.

Form mixture into egg shapes and allow to air dry for 4 to 6 hours before dipping.

Coconut Crème Eggs

Add 8 Oz. of coconut to the above mixture during the addition of the cream.

Irish Potatoes

Can be made with the above coconut crème recipe by shaping like potatoes and rolling in cinnamon.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_accordion active_tab=”0″][vc_accordion_tab title=”Appetizers, Condiments, and Other Good Stuff” tab_id=”1555256036-1-77ef90-67517e37-397f”][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMxNTUlMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Soups” tab_id=”1555256036-2-61ef90-67517e37-397f”][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMyMzQlMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Vegetables, Salads, and Sides” tab_id=”1555256908239-2-3ef90-67517e37-397f”][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMyODglMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Main Course” tab_id=”1555256981848-3-5ef90-67517e37-397f”][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMyNDclMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Breads and Rolls” tab_id=”1555257035287-4-5ef90-67517e37-397f”][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMyMDMlMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Desserts and Sweet Stuff” tab_id=”1555257099943-5-8ef90-67517e37-397f”][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMzMDElMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][/vc_accordion][/vc_column][/vc_row]

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