Andrew's Biscotti and Madeleine's Class
Time & Location
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
Medium Mixing Bowl
Large Mixing Bowl
2 Large Baking Trays
Non-Stick Parchment Paper
Sharp Bread Knife
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
Small Saucepan Medium Mixing Bowl Madeleine Tin* Pastry Brush
Small Food Processor or Whisk
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.
If you have any questions regarding this course please email us at firstname.lastname@example.org.
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.
- Individual Ticket£35£350£0