- 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.