Member recipe
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Pain Au Creme Egg

By Mark Grainger (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Excluding any time required to make the pastry
  • Easy
  • Makes 6
Use another puff pastry recipe, or shop bought for this simple, Easter breakfast treat.


  • Around 300g Puff pastry (either made from another recipe or shop bought)
  • 6 Creme Eggs or 12 mini Creme Eggs
  • 1 egg


  • STEP 1
    Roll the pastry out to around 5mm thickness on a floured surface.
  • STEP 2
    Cut into 6 strips, each around 10cm width.
  • STEP 3
    Place a Creme Egg on one end of each strip, or 2 mini Creme Eggs, and roll the pastry up, encasing the eggs. Place onto a baking sheet, with the end of the pastry at the bottom. Cover, and leave to rise further, as per the pastry instructions.
  • STEP 4
    Brush each Pain Au Creme Egg with beaten egg.
  • STEP 5
    Bake at 200deg/180deg fan for around 15-20 minutes (or follow pastry instructions if using shop-bought) until golden.
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