2 weeks Ago By Ellen Jenne
Easter is undoubtedly the best time of the year for chocolate I believe. Even though we see packets of Mini Eggs stocked up on supermarket shelves in the early weeks of the new year, it isn't right to eat them so far away from the day itself. Since Easter is just around the corner, all kinds of Easter-related recipes have been flooding my social media.
While most are repetitive, unoriginal and recycled, there was one by Bored of Lunch which left my mouth salivating. All you need is a humble Creme Egg and some croissant dough. Filled croissants feel luxurious, especially when you take a little bite and then you get a burst of chocolate ganache or almond paste.
However as soon as I saw Nate Anthony’s air fryer Creme Egg Croissant Balls, I knew it would be a match made in Easter heaven. Yes, Creme Eggs can be a divisive treat, but anything in a croissant makes it ten times better, no? Although his recipe is marketed to air fryer fiends, I always opt for the traditional oven. No one will change my mind.
Fortunately, this recipe isn’t exclusive to those who own air fryers. What makes this recipe so simple is that you don’t have to be a top pastry chef to complete it. There’s no need for endless hours of folding to get those defined layers of lamination.
Nate’s recipe is perfect for those who have minimal time on their hands, lack confidence in the baking department, or like a cheat’s method for creating a delectable treat. Simply find some pre-made croissant dough at the supermarket. The recipe preparation takes virtually no time at all.
Place one Creme Egg in the centre of the triangle, wrap it up - don’t worry, you don’t have to be neat - cover with egg, cook, and boom, it’s all over. The air fryer method will have your Creme Egg Croissant Balls cooked in just eight minutes, while the oven takes 16. Either way, you get the same sugary result.
These, I guarantee, will be your next Easter obsession. I made four and inhaled two within minutes of them cooling down. No one wants to be burned by molten hot Creme Egg goo.
They’re a wonderful breakfast treat to start your Easter Sunday on the most festive footing. Or you can make them any time you want and be half-Creme-Egg-cum-croissant by the time the bank holiday is here. Ingredients 1 creme egg per serving Puff or ready-roll croissant pastry Egg, beaten with water or milk Method Cut the ready-roll croissant pastry according to instructions and place a creme egg inside each section.
Roll up, separating each section from the other. Eggwash the pastry then put it in the air fryer and cook at 170°C for eight minutes. If using an oven rather than an air fryer, double the cooking time.
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