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Sat, 23 Oct


Online Event

Howard's Gateau Basque Class

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Howard's Gateau Basque Class
Howard's Gateau Basque Class

Time & Location

23 Oct 2021, 17:00 BST

Online Event

About the Event

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.

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. 


Mixing Bowls 


Flat Baking Sheet 


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)


For the Crème Pâtissière Filling:

300ml Milk (Full Fat) 

Zest of 1 Orange 

3 Large Egg Yolks* (keep whites)

25g Caster Sugar

10g Cornflour** 

25g Unsalted Butter 

20g 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 a Gateau Mixture:

250g Unsalted Butter 

175g Soft Brown Sugar 

3Large Eggs, Beaten 

250g Plain Flour

150g Ground Almonds 

2tsp Baking Powder 

1Egg, beaten (to glaze)

½ tsp Vanilla Bean Paste or Vanilla Extract

For the Cherry Compote:

Juice of 1 Orange 

1tbsp Sugar 

250g 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 Large Egg Whites 

150g Icing Sugar 

100g Flaked Almonds  

Orange/Lemon Zest

150g Ground Almonds

*1 Large Egg in UK = 1 XL Egg in US

**Cornstarch US

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

If you have any questions regarding this class please email us at


  • Individual Ticket

    Sale ended
  • Household

    This ticket is for more than one person, but using one device

    Sale ended



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