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
Roll the pastry out to around 5mm thickness on a floured surface.
Cut into 6 strips, each around 10cm width.
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.
Brush each Pain Au Creme Egg with beaten egg.
Bake at 200deg/180deg fan for around 15-20 minutes (or follow pastry instructions if using shop-bought) until golden.