How To Make Easter Creme Eggs and Temper Milk, White and Dark Chocolate. Plus 7 Different Fillings.

1. Introduction: Welcome to my how to make Easter Creme Eggs Skillshare class. In this class, you will learn how to temper milk chocolate, white chocolate, and dark chocolate using two different methods. You will also learn how to make various fillings. The fillings you will learn how to make are banana, vanilla, chocolate, peanut butter, Oreo, coconut and raspberry. Hi, my name is Ivory. I have really been in to cooking and playing with food for years now. I always said that I was going to start writing things down and share what I've been doing, one of these days. So here I am. I'm excited to share some of the things that I have been learning and doing over the years. This will be my first Skillshare class, and I plan on adding more soon, so check back in later on. I will be starting off by sharing how to make these Easter cream eggs. I also have a Tips and Tricks section, the highly suggest reading over before you start to ensure success. This can be found in the PDF in the project description area. This class is for anyone who just wants to play with their food and have a fun activity to do. You do not need any specific skills for this class. You will need an egg mold and either a hand mixer or stand mixture though. For the Oreo filling, you can either use a food processor or Ziploc bag and a mallet or rolling pin. See the Oreo recipe that I have in PDF form in the project description area for more details. You can find egg molds online or at places like Target or Walmart. I also have a link in the project description area of the exact one I used from Amazon. By the end of this class, you will be able to create your own Easter creme eggs. Thank you so much for joining me. 2. Class Project: The project for today's class is to create your own Easter Creme Egg using the techniques you've learned from this class. In order to be successful, you need an Easter egg mold. I highly suggest a thermometer also. Depending on the filling or fillings, you choose to put in your eggs, you may need a hand mixer or a stand mixer. You will not need anything for the peanut butter filling. For your project, take pictures of the finished product and upload to the project gallery. If you would like feedback, you can take pictures and post as you go along. 3. How to Make the Banana Creme Filling + Vanilla Creme Filling: The first couple of lessons we will focus on the fiIlings for the Easter creme eggs.. Let's begin with the banana cream filling. To make this filling, you will need these ingredients. You can also find these in the recipe that I have in PDF form in the project description area. Start off at half a cup of corn syrup, one-quarter cup salted butter, and 1.5 teaspoons of banana extract to a large mixing bowl. Using a hand mixer or a stan- mixer, with the paddle attachment mix on low speed for about a minute or just into a creamy. Now that it is creamy, add about a cup of the powdered sugar. Keep mixing for another minute or until it becomes creamy again. Now add another cup of the powdered sugar. Keep on mixing for another minute. Once it is creamy, add the last cup of the powdered sugar. Continue to mix for one more minute. or until all the ingredients are incorporated. Add two tablespoons of water and mix until smooth. Now to finish off scrape down the side of the bowl. Mix for another 30 seconds. Now you have your banana cream filling. Now take about 1 third of the filling and place it into a separate bowl, add two drops of yellow food coloring and stir until it turns yellow. Place a Ziploc bag into a cup. Fill the Ziploc bag with the yellow banana filling. You will be using the plastic bags to pipe the fillings into the eggs later on. Do the same with the rest of the banana filling. Your cream filling is now ready to put into your Easter creme eggs. I have some vanilla filling already made. If you'd like to make vanilla flavored filling, follow the same directions as you did with the banana filling, except take out the banana extract and replace it with one and one-quarter teaspoon of vanilla extract. I also had the vanilla filling recipe, along with the other fillings in PDF form in the project description area. 4. How to Make the Chocolate Creme Filling: In this lesson, I will be covering how to do the chocolate creme filling. In order to make the chocolate creme filling, you will need these ingredients. You can also find these in the recipes that I have in PDF form in the project description area. First you will add half a cup of corn syrup, one-quarter cup of salted butter, and half a teaspoon of vanilla extract to a large mixing bowl. Using a hand mixer or a stand mixer, with the paddle attachment, mix on low speed for about a minute or until the mixture is creamy. Add 2.5 tablespoons of cocoa powder. Continue to mix until it is all combined. Add one cup of powdered sugar. Continue to mix for one more minute or until the ingredients are all incorporated. Add another cup of powdered sugar. Mix about another minute or until it is creamy again. Add two tablespoons of water. Mixing until it is a smooth consistency. Scrape down the side of the bowl and mix for another 30-second. Now you have your chocolate filling. If you would like it thicker, you can always fold in some powdered sugar a little at a time until you get to the thickness you want. Pour the chocolate filling into a Ziploc bag. Now the filling is ready to pipe into your Easter egg. 5. How to Make the Peanut Butter Filling: These are the ingredients you will need for the peanut butter filling. You can also find these in the recipe that I have in PDF form in the project description area. This one is the easiest. I am using all-natural creamy peanut butter. Start off by stirring the peanut butter so the oil is all mixed in. Add three-quarters of a cup of creamy peanut butter, one cup of powdered sugar, half a teaspoon of vanilla extract, and one-quarter cup of water, to a large mixing bowl. Stir together until smooth. If you would like it thinner, add one teaspoon of water. Stir again. Add the peanut butter filling to a Ziploc bag. Now your peanut butter filling is ready! 6. Oreo Creme Filling: These are the ingredients you will need for the Oreo cream filling. You can also find these in the recipe that I have in PDF form in the project description area. Start by adding 15 Oreos to the food processor. Replace the lid. Pulse until you have fine crumbs. If you have some small chunks in there, that's okay. Start by adding a half a cup of corn syrup, one-quarter cup of salted butter, and one and one quarter of a teaspoon of vanilla extract to a large mixing bowl. Using a handmade mixer or a stand mixer with a paddle attachment, Mix on low-speed for about a minute or until the mixture is creamy. Now that it is creamy, add about a cup of the powdered sugar. Keep mixing for another minute, or until it becomes creamy again. Now, add another cup of the powdered sugar. Keep on mixing for another minute. Once it is creamy, add the last cup of the powdered sugar. Continue to mix for one more minute or until it is all combined. Add three tablespoons of water. and mix until smooth. Add about half of the Oreo cookie crumbs. Mix for about 30 seconds. Add the rest of the Oreo crumbs. Mix for another minute. Scrape down the side of the bowl and mix for another minute. The filling is now ready. Place a Ziploc bag into a cup. Fill the Ziploc bag with the Oreo cream filling. The filling is now ready to fill the Easter eggs. 7. Coconut Creme Filling: These are the ingredients you will need for the coconut cream filling. You can also find these in the recipe that I have in PDF form in the project description area. Start by adding a half a cup of corn syrup, one-quarter cup of salted butter, and 1.5 teaspoons of coconut extract to a large mixing bowl. Using a hand mixer or a stand mixer with the paddle attachment. Mix on low speed for about a minute or until the mixture is creamy. Now that it's creamy, add about a cup of the powdered sugar. Keep mixing for another minute or until it becomes creamy again. Now, add another cup of the powdered sugar. Keep on mixing for another minute. Once it's creamy add the last cup of the powdered sugar. Continue to mix for one more minute or until it is all incorporated. Add three tablespoons of water and mix until smooth. Add one cup of sweetened coconut and mixed for another 45 seconds. If you would like it thinner, add another tablespoon of water and mix for another 30 seconds. The filling is now finished. Place a Ziploc bag into a cup. Fill the Ziplock bag with the coconut cream filling. The coconut cream filling is now ready for the Easter egg. 8. Raspberry Creme Filling: These are the ingredients you will need for the raspberry cream filling. You can also find these in the recipe that I have in PDF form in the project description area. Start by adding a half a cup of corn syrup, one-quarter cup salted butter, and one and three-quarters of a teaspoon of raspberry extract to a large mixing bowl. Using a hand mixer, or a stand mixer with the paddle attachment, mix on low speed for about a minute, or just until it is creamy. Now that it's creamy. Add about a cup of the powdered sugar. Keep mixing for another minute or until it becomes creamy again. Now add another cup of the powdered sugar. Keep on mixing for another minute. Once it is creamy, add the last cup of the powdered sugar. Continue to mix for one more minute or until it is all incorporated. Add two tablespoons of water and mix until smooth. Now, add three drops of red food coloring. Mix until it turns pink. Now scrape down the side of the bowl. Mix for another 30 seconds. Now the raspberry filling is ready. Now place a Ziploc bag into a cup. Fill the Ziplock bag with the raspberry cream filling. Now the filling is ready for your Easter eggs. 9. Milk Chocolate Seeding Method: To start off, you need to get your double boiler ready. Add one to two inches of water to a pot and heat on medium-low. Bring the water to a light simmer. Then turn the heat off. Add a heat proof bowl to the top of the pot. Make sure the bowl is not in contact with the water inside the pot. Now you will need 3 bar of high-quality milk chocolate. I use Lindt. Start by cutting the chocolate into small pieces. Measure out about two-thirds of the chocolate and set the other third aside. Take the two-thirds of the chocolate and add it to the bowl that is on top of the pot. Stir until it is melted and reaches 117 degrees. Remove the bowl from the heat. Slowly add the other third of the chocolate a little at a time. Stir until it is melted and reaches 80 to 81 degrees. Now place the bowl of chocolate back onto the pot. Stir the chocolate until it is 86 to 87 degrees Fahrenheit. The chocolate should now be tempered. If you would like to test it, take some of the chocolate and place it on some parchment paper. Refrigerate it for three to five minutes. When you take it out, it should have a shine to it, and a satisfying snap. I wanted to show you some un-tempered chocolate. You will notice that it doesn't snap, and the chocolate comes off on your fingers. If this happens, you can always start the tempering process over by bringing it back to 117 degrees. 10. White Chocolate Seeding Method: The first thing you need to do is get your double boiler ready. Add one to two inches of water to a pot and heat on medium-low. Bring the water to a light simmer. Once it is lightly simmering, turn the heat off. Add a heat proof bowl to the top of the pot. Make sure the bowl is not in contact with the water inside the pot. Now you will need 3 bars of white chocolate. I use Lindt. Cut the white chocolate bars and to small pieces. Measure out about two-thirds of the chocolate and set the other third aside. Take the two-thirds of the chocolate and add it to the bowl that is on top of the pot. Stir until it is melted and reaches 115 to 116 degrees Fahrenheit. Remove the bowl from the heat. Now slowly add the other third of the chocolate you set aside. Stir constantly until it is 81 degrees. Now place the bowl of chocolate back onto the pot. Stir the chocolate until the temperature is back to 86 degrees. The chocolate should now be tempered. If you would like to test it, take some of the chocolate and place it on some parchment paper, then refrigerate it for three to five minutes. When you take it out, it should have a shine to it and a satisfying snap. This is un-tempered chocolate. Notice it is not hardened all the way and sort of crumbles. If this happens, you can start the tempering process over. 11. How to Temper Dark Chocolate: You will need 12 ounce of high-quality dark chocolate. I used Ghirardelli. To start off, using a serrated knife, chop up the chocolate bar into small pieces. Add the chocolate to a microwave safe bowl. I use glass because the chocolate stays tempered longer. Using a high-power microwave, melt the chocolate for thirty-seconds. Take out and stir Place the chocolate in the microwave for another 30 seconds. Take the chocolate out and stir again. Microwave for another ten seconds. You want the chocolate to be about half liquid and half solid. If it ends up coming out a little more on the liquidy side, it's fine. Keep on stirring until all the chocolate is melted and smooth. If you have been stirring the chocolate for a while and the chocolate does not become lump free, you can use a hairdryer to warm it up some. Once the chocolate is completely melted, check the temperature. You want it to be 88 to 90 degrees. If you need to cool it down, you can continue to stir until it comes to 88 to 90 degrees. If it needs to be warmer, you can use a hairdryer to heat it to the right temperature. If you would like to test the chocolate to make sure it is tempered right, dip a spoon into the chocolate. so it is lightly coated. Once coated, place it in the fridge. so it is not touching anything for about five minutes. Once you take it out, it should be free of any spots, dry and hardened. Now we are ready to make the chocolate eggshells and finish the eggs. 12. How to Make the Chocolate Eggshells and Fill the Eggs: Now that the chocolate is tempered, you can fill the egg mold. Add about one and a half tablespoons of the tempered chocolate to the first egg opening in the mold. Tilt the mold so it coats the inside of the egg opening. Tap the back of the egg some if you need to help guide the chocolate around. Repeat this process for all of the egg openings in the mold. If you would like, you can also use a pastry brush to paint the chocolate in. Once the egg openings are all filled, refrigerate for ten minutes. The eggs should be dry and smooth when you take them out of the fridge. Another good way to check to see if they are tempered, is to carefully see if the eggs slide out easily. Next is the filling. You will be using the Ziploc bags to pipe the fillings into the eggs. Get your filling and cut off the bottom corner of the bags. I will start off with the banana filling. Starting with the white, fill the eggshell until it a little over halfway full. Now grab the yellow and place a little of it into the middle of the white. Repeat this until you have as many banana flavored as you would like. You can also mix different flavors. I kind of wanted to try peanut butter and banana together this time around. If you would like to try this one out, fill the eggshell a little over halfway with the peanut butter filling. Then add a little bit of the banana flavored feeling into the middle. Next up is the vanilla flavored feeling. For the vanilla, fill the eggshell about three-quarters of the way full with the filling. Do the same for the chocolate and the peanut butter. Once all the eggs are filled, refrigerate them for 15 minutes. Bring back the tempered chocolate you had earlier. If you need to, heat it up using a hairdryer. You are looking for it to be back to 88 to 90 degrees. Now that the chocolate, is back to working temperature, spoon in a little bit of the chocolate. Carefully spread the chocolate out so it fills in the mold to the top of the egg shape. Do the same for the rest of the eggs Refrigerate the eggs for 25 minutes. If you have any trouble getting the eggs out, gently press the back side of the mold so they will fall out. Make sure that the eggs have a soft surface to fall onto. Now we have our Easter cream eggs. 13. Conclusion: Now we've finished. You now have all the knowledge you need to make some of these on your own. Make sure to take pics of your own eggs and upload to the project gallery. I'm excited to see them! Thank you so much for joining me for this Easter Creme Eggs Skillshare class. 14. How To Make Chocolate Covered Strawberries: Now that you have learned how to temper chocolate, you can make chocolate covered strawberries. Start by making sure the strawberries are at room temperature, cleaned and dry. Next, place a piece of parchment paper onto a flat surface or cutting board. Now carefully dip the strawberry into the chocolate so the chocolate is not on the stems. Spin it around until it is coated on all sides. Allow the excess chocolate to drip off into the bowl. Then place it onto the parchment paper. Refrigerate the strawberries for about 20 minutes or until the chocolate is set. These should be good for up to two to three days covered and refrigerated. I like to serve these closer to room temperature. Thank you so much for watching.