Member recipe

Pain Au Creme Egg

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 20 minutes Excluding any time required to make the pastry

Skill level

Easy

Servings

6

Use another puff pastry recipe, or shop bought for this simple, Easter breakfast treat.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

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

Method

  1. Roll the pastry out to around 5mm thickness on a floured surface.

  2. Cut into 6 strips, each around 10cm width.

  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.

  4. Brush each Pain Au Creme Egg with beaten egg.

  5. Bake at 200deg/180deg fan for around 15-20 minutes (or follow pastry instructions if using shop-bought) until golden.

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.