Monday, April 9, 2012


Easter is here. The largest, most important feast in the Catholic Church. Unfortunately, I haven't done much to celebrate it. Lent came and went and, while I was sure to give it a passing nod in observing mandatory days of fasting and abstinence, I barely did anything else. Usually, I sacrifice some activity or object to help focus on my spiritual growth. Or, I've added a prayer to my days during the season. This year I did neither. I chose to neglect that part of my life. Most people I know would excuse me. I am a full time college student and part time employee. My brother has cancer. I have a lot on my plate. But, as I see it, that means that I needed Lent. I didn't need to abandon myself to my troubles and distractions. I needed to take that season to empty myself and focus my attention on G-d. Now Easter is here, and I wasn't ready.

I did manage to make chocolates for my siblings' Easter Baskets on Good Friday, after confession. My dad wrangled all the kids out of the house for several hours. Except one. Brother Aang (battling cancer, thus bald, thus named Aang) stayed in a secluded part of the house and watched Andy Griffith shows with mom.
I found my recipe from Pinterest. It was originaly for chocolate eggs. I, however, didn't have egg-shaped molds. The author of the recipe says that eggs can be made without the molds by shaping the filling with your hands. This is not so. I made lumps. Lumps of yummyness, yes. But not eggs of yummyness, as I was hoping.

Here is the Recipe, taken from the Instructables I found on Pinterest. Check out the original site for pictures to help you on your own epic quest for the home made cream egg.

  • 170g (1/2 cup) light corn syrup (or golden syrup if you're across the pond)
  • 58g (1/4 cup) butter, room temperature
  • 375g (3 cups) confectioner's powdered sugar (icing sugar)
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • yellow food coloring
  • 1 (12 ounce) bag milk chocolate chips
Cream together the corn syrup, butter and vanilla.
Sift in the confectioner's powdered sugar and beat until incorporated.
Take out about a third of the filling and stir in some yellow food coloring.
Put the two bowls in the fridge, as they're easier to work with once they're set.
Make little yolk balls out of the yellow mixture.  Place them on some parchment. Put them back in the fridge or even the freezer to firm up.When the yolks are set up, you can start embedding them in the whites.  Scoop an amount of white filling out and flatten it into a circle.  Place the yolk ball inside, and wrap the white around it. Stick it in the fridge.
Melt the chocolate in a double boiler or in short bursts in the microwave.
Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way

No comments:

Post a Comment