For Easter, try this festive take on stuffed egg hors d’oeuvres. Instead of deviled eggs, these pastry cream & cake dessert eggs are angelic and sweet. Like… me! (Mwahahahaaaa!) I found a new product to play with, and this was the result!
To make this dessert, use a silicone mold (this one is egg-shaped) to bake your favorite white or yellow cake. (The cakes are done when a toothpick comes out clean.) After cooling, level the cakes with a serrated knife.
Score and scoop out the center of the cake with a measuring spoon.
Make white chocolate egg cups with melted chocolate, brushed and cooled twice in the same mold (see How To Make Chocolate Cups). You can also use candy melts. Silicone molds make it easy to pop out chocolate and cakes without having to use baking spray. The silicone molds leave a shiny, polished finish on the chocolate.
Place the cakes in chocolate egg cups, using pastry cream to glue them in. (The pastry cream recipe is listed below.)
Dust the dessert eggs with confectioners sugar, using a small, fine-mesh sieve.
Pipe the eggy pastry cream center with a large closed star tip. Sprinkle the tops as you wish!
Cakeb0t Amazon Shop links: half egg silicone mold, large star tip set
Pastry Cream (Yields 1 1/2 cups of Pastry cream. This recipe may be doubled.)
1 cup milk
3 tablespoons cornstarch
1/3 cup sugar
1 egg
2 egg yolks
2 tablespoons butter
1/4 teaspoon vanilla extract
In a bowl, dissolve the cornstarch with about 1/4 cup of the milk. Whisk the egg and egg yolks into the cornstarch mixture.
Pour the rest of the milk with the sugar in a pan and set on medium high to boil. To temper the yolks, when the milk and sugar come to a boil, pour 1/4 of the pan milk into the yolk mixture and whisk.
Place the pan back on heat to boil. When the milk mixture reaches a boil, pour the yolk mixture into the pan, and whisk until it becomes thick, creamy, and smooth. Take the pan off of the heat and whisk in the butter and vanilla extract until smooth.
Pour the mixture into a stainless steel bowl or pan and press plastic wrap directly on the cream to cover. Immediately chill the mixture. When the mixture is cool, transfer it to a piping bag.
This is beautiful and so tasty! I love your photographs! It was so wonderful to meet you this past weekend.
Thank you Julie! ^_^ I’m so glad I got to meet you too. You are so sweet!!! Thanks for inviting me; I had the best time. Definitely keep in touch [in real life]! <3
I love those photos! They look like they’re out of a magazine! My goodness! I haven’t even thought about Easter and Spring yet… I better get on the ball! Hmmm…. maybe I will have to order those molds. It was so nice meeting you and chatting! I hope we will all bet up again, soon!
Thanks Michelle! I tried really hard on those photos, so I am glad they are appreciated!! ^_^ Any silicone mold is great for baking and chocolate. It is just so easy to work with, because everything pops right out, without any release agent. I love them. (They have to be cleaned gently, to keep their shine, and non-stickiness.)
Hi Binky!!! These long beautiful and so yummy
can’t wait to make these, they look pretty simple to make… These are just gonna have wait until I make the other goodies you have on your online book 
I can’t thank you enough for sharing your talent and all your yummy recipes! *hugs*
Hahaha
sorry for all the typos!!! My Autofill has a mind of it’s on this iPhone. LOL
Jesenia, I have an iPhone, so don’t worry, I know exactly what you said! I speak Autofill.
I think you should try these for Easter. You don’t even have to use the egg mold, just whatever you have. The pastry cream is sooooo good. ^_^ Thanks again for buying the eBook!
I LOVE it! Thanks for sharing - happy EATster
These look SO tasty!! Thanks for stopping by my new site today. I’m still pinching myself it’s real. And I’m not as sad as I thought I’d be about saying goodbye to my old site.