Howard's Profiteroles

Join Howard Middleton (GBBO, series 4) live from Sheffield, England who will teach you the skills to make his showstopping treat - the Profiterole Stack! Crispy, creamy, chocolatey profiteroles return to our online classes! Filled with a delicious whipped cream and drenched in decadently dark chocolate ganache, it's the perfect dessert - totally indulgent but not too sweet. A subtle drizzle of white chocolate completes your choux creation. 

In this class you'll make the choux pastry balls, whipped cream filling, chocolate ganache and Howard will show you how to stack it all successfully. 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 2hours 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 eight 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 18 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment Required:

Small to Medium Pan, 

Small Bowl, 

Wooden Spoon, 

Piping Bags with Nozzles, 

2x Flat Baking Trays, 

Baking Parchment, 

Small Pan, 

Electric Hand Mixer, 

Small Heatproof Bowl, 

Medium Mixing Bowl, 

Small Sharp Knife/ Skewer

Ingredients

For the Choux Pastry:

150ml Water

50g Unsalted Butter

Pinch of Salt

90g Plain Flour

4 Large Eggs, Beaten*

For the Chocolate Ganache:

50g Dark Chocolate, Chopped

100ml Double Cream

For the Cream:

300ml Double Cream

1tsp Vanilla Paste/ Extract

20g Icing Sugar

2tbsp Advocaat**

For the Frosted Fruit Decoration:

1 Egg White

20g Caster Sugar or Granulated Sugar

A sprig of fresh red currants or some fresh berries or other colorful fruit

*Please note if you don't have piping bags, Howard can demonstrate how to make one from greaseproof paper. If you have any questions regarding this class please email us at info@bakewithalegend.com.

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. Please do check junk email just in case you don't spot it arrive!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.