Howard's Dacquoise Class

Join Howard Middleton (GBBO, series 4) live from Sheffield who will guide you through his recipe for delicious Dacquoise. A typically French dessert, a dacquoise is a beautifully sweet treat made from layers of hazelnut meringue. Howard's recipe includes a creme diplomat between the layers, and is decorated with piped chocolate and raspberries.

We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat. Our class will take around 1 hour and 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 Howard. 

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund. 

All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 17 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment:

2 x large flat baking sheets or trays

Mixing bowls

Stand mixer with whisk attachment or electric hand mixer

Metal spoon

Baking parchment

Saucepan

Balloon whisk

Piping bags and nozzles

Sheet of acetate or non-stick baking parchment

Ingredients: 

FOR THE DACQUOISE:

4 large* egg whites (save the yolks for the filling)

150g caster/superfine sugar

150g ground roasted hazelnuts**

50g icing/powdered sugar

2 tbsp cornflour/corn starch

½ tsp instant espresso coffee powder (optional)

**You can sometimes buy bags of ground hazelnuts. If not, use roasted chopped hazelnuts (or roasted whole blanched hazelnuts) and grind them in a food processor or nut grinder. Or you can replace the ground hazelnuts with ground almonds if you prefer.

FOR THE CRÈME DIPLOMAT:

300ml milk (preferably full fat)

1 tsp vanilla extract or vanilla bean paste

50g caster/superfine sugar

4 large* egg yolks

25g cornflour/corn starch

25g unsalted butter

200ml double cream / heavy cream

*Large in UK = XL in US

FOR THE FILLING AND DECORATION:

250g fresh raspberries

50g dark chocolate

A few whole blanched hazelnuts (optional)

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