The art of making an Easter egg is a lot harder than you might think, and I say this after first-hand experience. Last year I was invited to an Easter egg-making session at the beautiful Aubaine restaurant in Marylebone. As soon as I entered, I was struck by their intricate and almost mosaic-like eggs, made with handmade images and gold-leaf shapes. After about two hours of layering molten chocolate into egg-shaped moulds and carefully dusting the outside with decorations, I realised that perhaps I wasn’t quite the domestic goddess that I thought. Unlike Aubaine’s selection of perfectly crafted chocolate eggs, bunnies and homemade hot cross buns, mine looked significantly less impressive.
This tongue-in-cheek Easter film is an ode to the importance and appreciation of handmade products, encouraging you to look again at the beauty and skilful dedication needed to create baked goods and confectionary. The thought of sitting in my kitchen for the whole of Easter Saturday, trying to make an array of goodies which will inevitably leave a trail of chocolate mess, does not fill me with joy.
If you’re in London this weekend, avoid baking disasters and head to one of Aubaine’s nine restaurants for home-cooked treats.
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