Easter Puff Pastry Eggs
Make this year’s Easter brunch unforgettable with Puff Pastry Eggs! These delightful egg-shaped tarts come together in less than 30 minutes and feature a perfectly flaky crust that will impress.
Searching for a simple yet innovative way to impress the kids for Easter’s brunch this year? Try Easter Puff Pastry Eggs cooked through egg on a bed of smooth creme fraiche and Gruyere with a simple topping of chives. Easy to adapt to your needs, maybe adding a little shaved truffle on top, feta, or your favourite spice mix? If you fancy leaky eggs, no problem! Add the eggs 5 minutes later, and voila! A leaky egg tart! This will put the whole family in the best mood to celebrate!
Puff or Flaky?
Both are similar. Puff pastry usually contains slightly more layers and fat, but ultimately, it will rise and make this lovely, crunchy, irresistible crust. The importance here is to make a border on the sides of the base form, a kind of wall to prevent the eggs from falling off. Puff pastry usually takes 15 to 20 minutes to rise; on the other hand, the eggs take 5 to 10 minutes, depending on whether you want them cooked or leaky.
The first step is to make the little forms rise enough in the oven; when the border comes slightly up, you can go ahead and add the eggs. Make sure to make holes with a fork in the center to depuff completely before receiving the egg. If a side is low, help yourself by elevation that side with a fork to keep the egg in the center.
Egg Placement Tricks
To add the eggs, it is better to crack them up individually into small bowls or cups; this way, it’s easier to aim correctly in the center of the pastry. Also, don’t worry too much if one goes off; pick it up gently with a spoon and reposition it. Like in my video below, one slid off, and I put it back; although broken, it’s still perfectly yummy. Don’t worry too much about leaking egg white; in the end, you cut the pastry’s egg form again and can always hide the white leftovers under the tart.
FAQ
If you intend to do leaky one, the answer is no, but if they are cooked through, yes, but not too long ahead of time. I would say make 30 minutes ahead of time.
Of course, these small eggs would be great here, but only cook them for 5 minutes.
If you have too much, you can keep it in the refrigerator for later; make sure it is cooked through.
Other Easter Brunch Ideas
Easter Puff Pastry Eggs
Ingredients
- 250 g pre-done puff pastry dough or flaky pastry
- 4 eggs
- 2 tbsp creme fraiche
- 2 tbsp Gruyere cheese
- 1 handful chives
- salt and pepper
Instructions
Fully Cooked Eggs
- The premade puff pastry dough should be cut into four egg shapes, each the size of an avocado. Then, cut another 1 cm around the first form; this will be the side.
- Add the center egg-shaped pastry on parchment or silicon mat, then cover with the larger piece. Stick it to the side of the egg and fold it up a bit to cover the surrounding of the egg-shaped base.
- Add a bit of creme fraiche and Gruyere cheese in the center and cook at 200C° (400F) for 5-6 minutes until the sides are puffed up.
- Take a fork and make holes in the center to depuff the pastry. Add each egg to a small cup before adding it to the center of the pastry.
- Add salt and pepper and cook another 10 minutes.
Leaky Yolk Version
- Add 10 minutes after the pastry starts to cook.
Video
Notes
Nutrition
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