When I was growing up, Easter wasn’t complete without a Cadbury creme egg. And considering that they’re relatively expensive, it was often the centerpiece of my Easter basket surrounded by cheaper jelly beans and M&Ms.
More than the flavor, I marveled at the way the egg’s oozy center — yolk and white — stayed discernibly separate once my teeth cracked the chocolate shell. And because the bon bon is so sweet, one was always enough.
But you could make a whole basket of cream-filled eggs for this year’s holiday if you’re inclined toward the confectionery arts and can spend an hour or so in the kitchen. See a recipe for Cream-Filled Chocolate Easter Eggs, along with more Easter and Passover ideas, on the newspaper’s updated Holiday 101 page.
The recipes also can be found in our online Recipe Box. While you’re surfing, check out Cadbury’s whimsical Web site, which has its own recipe section.
If you want to get even fancier this year, sign up for a Sunday class on Easter breads at Deux Chats Bakery in Ashland. Solveig Tofte, captain of the 2008 Baker’s Team USA, will demonstrate several traditional European Easter breads, including Italian Casatiello (a salami and cheese crown), Ukrainian Paska, Russian Kulich (saffron dough with macerated fruits and nuts), Pan di Ramerino (raisin, olive oil and rosemary rolls) and her special pecan sticky buns.
Planned for 1 to 4 p.m., the class costs $75 and benefits the Bread Baker’s Guild of America. Deux Chats is located at 130 A St., Ashland. Call 646-0575 to register.
