Salted Caramel filled Easter Eggs
A rich and indulgent Easter treat, these filled eggs with salted caramel and hot cross bun crumbs are a total crowd pleaser. For a less rich option, substitute the cream for Greek yoghurt.
Preheat the oven 180°C.
In a food processor, blitz the hot cross buns to a fine to medium crumb. Combine with the butter and sugar and bake for 15-20 minutes until golden. Set aside to cool.
Whip the cream into soft peaks and fold through the salted caramel, followed by ¼ cup of the hot cross bun crumbs.
Put the hollow chocolate eggs in an egg or tea cup. Run boiling water over a sharp knife, dry the knife carefully and cut off the top of the egg, allowing the heat from the knife to do most of the work. Carefully pipe or spoon in the salted caramel cream and top with the remaining hot cross bun crumbs.
Top it off
Get creative with your toppings! We used Molly Woppy White Choc Ginger Fingers, Fresh As Raspberries, Valrhona Dark Crunchy Pearls and Chocolate Brown Chocolate Stars.
1-2 Farro hot cross buns (approx. 1 cup crumbs)
25g Lewis Road Creamery lightly salted butter, melted
2 Tbsp sugar
½ cup Lewis Road Creamery cream (or use a thick Greek-style yoghurt)
½ cup Farro salted caramel sauce
2 packs Remarkable Chocolate Co. Smooth Easter Eggs