Sun, 17 Oct | Online Event

Andrew's Biscotti and Madeleine's Class

Registration is Closed
Andrew's Biscotti and Madeleine's Class

Time & Location

17 Oct, 20:00 BST
Online Event

About the Event

Join the brilliant Andrew Smyth (GBBO, series 7) live from Derby, England on Sunday 18th October at 8pm UK who will teach you his edible gifts class that will teach his Chocolate and Hazelnut Biscotti, and Orange Madeleines.

The Chocolate and Hazelnut Biscotti are almost a breakfast item but Andrew won’t claim that they’re incredibly healthy, even though there is no fat in them! The lack of fat means they will keep for a few months in an airtight container so are a perfect storecupboard snack or gift for friends. They’re perfect dunked in a cup of tea or, like the Italians, in a glass of dessert wine. 

The Orange Madeleine's are French simplicity at its best. This simply scented sponge is best eaten straight out of the oven as soon as the syrup has been brushed on. 

We’ll start off the class with an introductory welcome and some background from Andrew's time on TV, before we ask you to put on your aprons and bake along as you watch Andrew demonstrate all the skills required to make this lovely treat. Our class will take around 1h 45 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Andrew.

For the Chocolate and Hazelnut Biscotti

Equipment:

Small Saucepan 

Medium Mixing Bowl 

Large Mixing Bowl 

Wooden Spoon

2 Large Baking Trays 

Non-Stick Parchment Paper 

Sharp Bread Knife

Ingredients:

40g (2 tbsp + 2 tsp) Whole Milk (Full Fat)  

120g (½ cup + 1tbsp) Dark Muscovado Sugar (Dark Brown Sugar)

2 Large Eggs*   

225g (1 ¾ cups) Plain Flour**

40g (¼ cups) Cocoa Powder  

½ tsp Baking Powder

120g Blanched Hazelnuts (approx. 1 heaping cup or 85 hazelnuts)

3tsp Instant Coffee Powder (Nescafe Azera Espresso)

*Large Egg in UK = Extra Large Egg in US

**If using cups, gently spoon flour into measuring cup. Do not pack in.

For the Orange Madeleines 

Equipment:

Small Saucepan Medium Mixing Bowl Madeleine Tin* Pastry Brush

Small Food Processor or Whisk

Ingredients:

For the Sponges:

2tsp Orange Juice  

2 Large Eggs**

75g (1/3 cup + 1 tbsp) Caster Sugar (Fine Sugar) 

Finely Grated Zest of 1 Orange

1tsp Baking Powder  

Pinch of Salt

90g (6 ½ tbsp) Unsalted Butter, plus extra for brushing the moulds

90g (2/3 cups) Plain Flour*** plus extra for dusting the moulds

For the Syrup:

50ml Freshly Squeeze Orange Juice (2 small Oranges)  

15g Caster Sugar

*Madeleine Tins can be found on Amazon. See below.

**Large Egg in UK = Extra Large Egg in US

***If using cups, gently spoon flour into measuring cup. Do not pack in.

Please ensure you have bought or own Madeleines tins for this class as they are essential.

UK Madeleine Tins

US Madeleine Tins

If you have any questions regarding this course please email us at info@bakewithalegend.com.

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements.We will, wherever possible provide alternatives to include gluten & dairy free options.

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  • Individual Ticket
    £35
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  • Household
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