Howard's Gateau Basque

Join Howard Middleton (GBBO, series 4) live from Sheffield as he serves up his delicious take on the classic Gateau Basque – creamy, fruity, cherry-studded crème pâtissière encased in an almond cookie-like crust. Whilst your gateau bakes, you’ll also make a luscious cherry compote and a batch of melt-in-the-mouth almond wafers.

This class takes place on Saturday 22nd April at the following times: 

12pm PT / 2pm CT / 3pm ET / 8pm UK GMT

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 2 hours  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. 

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 around 25 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment:

Mixing Bowls 

Saucepans 

Flat Baking Sheet 

Fork

Balloon Whisk 

Baking Parchment 

Cling Film 

Cookie Cutters

20cm (8inch) Round Cake Tin Lined with Baking Parchment

Piping Bags and Nozzles (ideally including a plain round nozzle)

Stand Mixer with Paddle Attachment or Mixing Bowl and Wooden Spoon

Large Shallow dish (for cooling the crème pat)

Ingredients:

For the Crème Pâtissière Filling:

300ml (1 ¼ cups) Milk (Full Fat)     

Zest of 1 Orange

3 UK Large/US XL Egg Yolks (keep whites)    

25g (2 Tbsp) Caster Sugar

10g (1 1/3 Tbsp) Cornflour/corn starch   

25g (2 Tbsp) Unsalted Butter

20g (2Tbsp) Semolina*

About 12 Fresh Cherries, stoned (or you can use frozen cherries, defrosted, bottled cherries, or dried

½ tsp Vanilla Bean Paste of Vanilla Extract

For the Gateau Mixture:

250g (1 cup + 2 Tbsp) Unsalted Butter

175g (7/8 cups, or 1 cup minus 2 Tbsp) Soft Brown Sugar

3 UK Large/US XL Eggs, Beaten      

250g (2 cups) Plain/All-Purpose Flour

150g (1 ½ cups) Ground Almonds/Almond Flour    

2tsp Baking Powder

½ tsp Vanilla Bean Paste or Vanilla Extract   

1 Egg, beaten (to glaze)

For the Cherry Compote:

Juice of 1 Orange

1 Tbsp Sugar

250g (2 cups) Fresh Cherries (or frozen cherries, defrosted)

You can flavour the compote with a little vanilla or almond extract or brandy to taste

For the Almond Wafers:

3 UK Large/US XL Egg Whites     

150g (1 ½ cups) Icing/Powdered sugar

100g (1 cup) Flaked Almonds    

Orange/Lemon Zest

150g (1 ½ cups) Ground Almonds/Almond Flour

*You can replace with another 15g of cornflour/cornstarch

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. 

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