Howard's Blackberry and Bay Iles Flottantes - GBBO week 7

Join Howard Middleton (GBBO contestant from series 4) live from Sheffield who will teach you the skills you need to bake the signature dish from week 7 of GBBO 2022: Iles Flottantes

This class takes place on Sunday 30th October 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!

Equipment:

Flat baking sheet/tray 

Mixing bowls 

Baking parchment 

Rolling pin

Wooden spoon 

Kitchen paper  

Slotted spoon  

Sieves

Wire cooling rack  

Saucepans 

Palette knife  

Sharp knife

Balloon whisk 

Stick blender 

Large pan, preferably a shallow one

Electric mixer or stand mixer & whisk attachment 

2 dessert spoons or ice cream scoop

Ingredients:

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 bookings@bakewithalegend.com.

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.