evil egg fondant topped vanilla custard, caramel sauce and brioche cinnamon toast dippers
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Bake a lot and go through a whole lot of eggs? Well, you might as well put those empty egg shells to use, they make fabulous serving containers for sweet and savoury dishes. You can dye the shells to match your theme, use them for amuse-bouche scrambled eggs, to hold lollies and candies, filled with piped chocolate mousse or as I have done today "evil eggs" for Halloween.
Guests spoon off the evil fondant toppers to reveal vanilla custard, I served them in shot glasses with caramel sauce to add to the custard and toasted brioche batons tossed in cinnamon sugar for dipping. Because the custard needs refrigeration and the fondant doesn't like refrigeration, these have to be made no longer that one and a half hours before serving.
The easiest way to get a neat cut on your eggs is to use an egg topper, but a knife and steady hand will suffice.
there is two main types of egg toppers; scissors or the one I use the plunger type.
My egg topper works by first placing your egg on a folded dish towel, positioning the bowl shaped end on egg and lifting the plunger handle, release the handle and ta-da you have a topped egg. As you top each egg, slide the contents into a bowl to use for your cooking needs.
Preparing you shells
Place your emptied shells in a saucepan, cover with cold water, bring to the boil. Reduce heat to simmer and simmer for 3 minutes. Turn of the heat and with a slotted spoon remove eggs shells from water and transfer to a baking rack to dry overnight. Dried shells can be stored indefinitely.
dried shells ready to use
To make evil eggs, you will need white fondant, egg yellow, red and black coloured fondant and a black food marker for the eyes. Optional; cake decorators clear gel or leaf varnish to add shine to the yolk.
Fill your shells with vanilla custard (home made or store bought) until it's three quarters full. Roll and shape pieces of the white fondant and one by one top the custard filled eggs, attaching the fondant to the top of the shell so it's not touching the custard. Shape a pieces of the yellow fondant to form yolks, attach to the white fondant with water.. don't forget to add a few drips! Add eyes the white and red fondant, eyebrows with the black fondant, attach with water. Draw a black dot on the eyes. Glaze if using.
Refrigerate one to one and half hours before serving.
Happy Baking :) or today it's not baking it's... lol, not sure "egging"?
my egg topper from The Red Spoon Company (AU)
more in the mood in for ice-cream?
or run out of time for Halloween cupcakes... pop these together in seconds.