Sat, 05 Nov|
Howard’s Blackberry and Bay Îles Flottantes - GBBO week 7
Time & Location
05 Nov 2022, 17:00 GMT
About the Event
Join Howard Middleton (GBBO contestant from series 4) live from Sheffield who will teach you the skills you need to bake the technical dish from week 7 of GBBO 2022: Îles Flottantes
This class takes place on Saturday 5th November 2022 at the following times:
10am PT / 12pm CT / 1pm ET / 5pm UK GMT
Please allow up to 2 hours for this class.
Howard's recipe for this classic French dessert takes inspiration from (of all places) his favourite fragrance - blackberry and bay! Little islands of poached meringue float in an aromatic bay custard, served with tangy blackberry coulis and crisp pistachio tuiles.
Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.
If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!
You’ll bake along in tandem with Howard, learning many tips and tricks a long the way as you perfect all the skills required to make Howard's version of this week's signature challenge. Howard will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.
Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.
Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!
Flat baking sheet/tray
Wire cooling rack
Large pan, preferably a shallow one
Electric mixer or stand mixer & whisk attachment
2 dessert spoons or ice cream scoop
For the bay crème Anglaise:
4 large egg yolks (save the whites for the meringues)*
1 large egg*
3 dried bay leaves, broken into pieces
25g (2 tbsp) caster/superfine sugar
500ml (2 cups + 2 tbsp) milk (or you can use a combination of milk and cream for a richer custard)
For the blackberry coulis:
300g (approx. 2 cusp) blackberries (fresh or frozen, defrosted)
30g (2 ½ tbsp) caster/superfine sugar
1 tsp vanilla bean paste or vanilla extract
For the pistachio tuiles:
1 large egg white*
40g (3 ¼ tbsp) caster/superfine sugar
30g (¼ cup) plain/all-purpose flour
15g (1 tbsp) unsalted butter, melted
About 25g (3 tbsp) pistachios, thinly sliced or chopped
For the poached meringues:
4 large egg whites*
A pinch of salt
80 - 100g (½ cup) caster/superfine sugar
For the decoration:
Fresh blackberries (or other berry or soft fruit of choice)
About 25g (approx. 3 tbsp) pistachios, finely chopped or roughly ground
*Large eggs in UK are XL eggs in USA
If you have any questions regarding this class or anything concerning our online classes, please email us at firstname.lastname@example.org.
To see all our other classes which are currently on sale, please click here.
Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.
It is your responsibility 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.
This ticket is for more than one person, but using one device