Howard's GBBO 2021 Class - Brandy Snaps

The second in our special series of classes that will be the perfect accompaniment as you enjoy the 2021 series of The Great British Bake Off! Every week, one of our bakers will teach you either the signature or the technical challenge – This week it'll be the signature challenge and Howard will teach you both his Brandy Snap Cigars and Baskets!

Remember if you are hoping to join us each week then you can sign up for a ten class package at a very special price Click here.

For our second class, join the brilliant Howard Middleton (GBBO, series 4) live from Sheffield, UK who will guide you through baking the Signature challenge from Episode 2 of GBBO 2021.

The class starts at 5pm UK on Sunday 3rd Ocotober 2021. We’ll start off the class with a warm welcome and some background from Howard's time on TV, before we ask you to put on your aprons and bake along as you watch Howard demonstrate all the skills required to make his delicious treats.

Our class will take around two 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. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

Equipment 

Large flat baking sheets or trays

Wooden spoons

Balloon whisk

Small bowls, pudding   tins, tumblers or an upturned muffin pan for shaping the baskets

Mixing bowls

Baking parchment

Piping bags and nozzles

Electric hand mixer (for whisking cream)

Saucepans

Fine sieve

Ingredients

For the Creme Patissiere:

300ml or 1 ¼ cups milk (preferably full fat)

1 tsp vanilla extract or vanilla bean paste

50g (¼ cup) caster sugar

4 large egg yolks

25g (3 Tbsp + 1 tsp) cornflour/corn   starch

25g (1 Tbsp + 2 tsp) unsalted   butter

For the Chocolate Cremeux:

Half of the crème patissiere

75g (1/3 cup) dark chocolate, finely chopped

2 tsp brandy, or to taste (optional)

1 tsp finely grated   orange zest (optional)

For the Creme Diplomat:

Half of the crème patissiere

2 tsp amaretto, or to taste (optional)

200ml (1 cup) double cream / heavy cream

For the Brandy Snaps:

50g (3 ½ Tbsp) unsalted butter

50g (2 ½ Tbsp) golden syrup

50g (¼ cup) caster sugar

1 tsp lemon juice

1 tsp vanilla extract   or vanilla bean paste

50g (1/3 cup + 2   Tbsp) plain flour*

½ tsp ground ginger

To Serve:

18 fresh raspberries or other berries

A few toasted flaked almonds

25g (3 Tbsp) dark or white chocolate (optional)

Remember we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class.

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.