In today’s Toastie Project, I would like to draw attention to the growing body of research in the field of Creme Egg experimentation. There have been some particularly significant studies done over the last few years, and I feel it is time we contributed to this vitally important body of knowledge.
I also have to admit, Creme Eggs were something of a childhood obsession of mine all thanks to a certain television commercial. For years all I ever really wanted in life was a hatful of Creme Eggs hidden in my school desk.
Now, several people of my acquaintance have mentioned that they find the original Creme Eggs too sweet, and prefer other flavour varieties of Creme Egg. But personally I don’t hold with such nonsense. Round these here parts it’s original flavour or bust. I say toughen up, be a man, and if you can’t handle your Creme Eggs then go sit with the other wusses clutching their hollow chocolate bunnies and complaining about sugar headaches.
When toasting Creme Eggs, the thickness of the chocolate shell is an important consideration. Attempting to toast whole Creme Eggs would be problematic by being too thick to toast, and therefore taking too long for the melting goodness to occur. So for this experiment some significant bodily dissection was necessary.
Those of you with sensitive dispositions, please look away now.
Oh the humanity. I know it’s cruel to see them this way, but it had to be done.
Next step, distribute evenly on the bread. And if you want, contemplate potential religious significance of cross-like design, and consider the underlying Easter metaphor of transformation from one state of existence (solid/earthly) to another (melty/heavenly).
Because the Creme Eggs were dissected before hand, this promoted the spread of leakage during the toasting process. And as far as leakage goes, I think this is some of the most attractive leakage we’ve had so far on the Toastie Project. It looks soft and fluffy like a cloud, and it smells pretty darned awesome.
However post-toasting, the examination of the innards was slightly alarming. I was unprepared for the, erm, rather faecal resemblance of melted chocolate.
However, we must strive to overlook such aesthetic concerns and continue on in our pursuit of knowledge. Tally ho!
It’s not a poo sandwich at all.
And the taste? To my utter delight the creme filling had soaked into the bread, making it sweet and chewy and delicious. The chocolate had solidified and the texture reminded me of the chocolate used to make pain au chocolat. Which is a good way in which to conceptualise this toastie. It’s just, you know, a bit more white trash.
Le pain au chocolat du garbage blanc, n’est-ce pas?
OFFICIAL TOASTIE PROJECT RATING:
Toastability – 3/5: there was a bit of leakage but nothing too alarming and it wasn’t traumatic to clean up afterwards. Leakage trauma can have serious mental health effects and should never be taken lightly.
Taste – 4/5: to quote the internet, this was OM NOM NOM. You should make this. For reals.