Howard's Petit Fours

Join Howard Middleton (GBBO, series 4) live from Sheffield who will teach you the skills to make his Classic Petits Fours! Now you can join Howard who will share his tips and tricks to make the very same GBBO showstopper Petits Fours that he made on the show!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:

Square or rectangular cake tin, 20 cm (8 in) square or equivalent, Non-stick baking parchment, Large flat baking tray/baking sheet, Mixing bowls,Small pan, Sharp knife, Serrated knife, Electric hand mixer or stand mixer, Wooden spoon, Rolling pin, Small circular cookie cutters, Wire cooling racks, 

Black Cofee and Cardamom Petits Fours

Ingredients:

For the cakes: 5 Egg Yolks, plus 1 Whole Large Egg*, 25g Caster Sugar/ Superfine Sugar, 75g plain flour, 2tbsp cornflour (corn starch),1/2 tsp baking powder, 1tbsp instant espresso coffee powder, Seeds from about 10 green cardamom pods, crushed

For the Coffee Ganache:

200g dark chocolate (about 60% cocoa), chopped, 3 or 4 tsp instant espresso coffee powder, 200ml double cream (heavy cream)

To decorate (all optional): 3 pieces of stem ginger in syrup, drained, 12 coffee beans, Gold leaf, Or you can just decorate with melted white chocolate

White Cheese and Quince Petits Fours:

Ingredients: 75g fine porridge oats**, 200g strong white cheese, like Stilton or feta (or use a blue cheese if you prefer)100g unsalted butter, softened, 2 large egg yolks*, 2 tbsp cold water, 75g plain flour, 75g rye flour, 2 tsp mustard powder or smoked paprika½ tsp salt, Black pepper, Small jar or tub of quince paste (membrillo) or you can use a fruit jelly preserve like redcurrant jelly, 1 large ripe pear (optional)*, 

*Large Egg in UK = Extra Large Egg in US

**US substitute - rolled / old fashioned (NOT instant) oats, blitzed briefly in a blender or food processor to a course texture.

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