Howard's Snow Choux Religieuse

Join Howard Middleton (GBBO, series 4) live from Sheffield for his festive take on the classic religieuse transforms the French pastry into a sextet of snow folk. Under their crisp choux shells, they're stuffed with a dark chocolate orange crème diplomat and their candied orange scarves are the perfect accessory for winter.

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 2 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 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:

Small to medium pans

Small Bowl

Wooden spoons

Piping bags and nozzles

2 x flat baking trays

Baking parchment

Small sharp knife or skewer

Small heatproof bowl

Small heatproof bowls

Stand mixer with  whisk attachment, electric hand mixer or balloon whisk

Mixing bowls

Vegetable peeler or sharp knife

Kitchen scissors

Fine grater or zester

Ingredients:

For the Chocolate Orange Crème Diplomat

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

1 tsp grated orange zest

50g (¼ cup) caster sugar

4 large egg yolks

25g (3 tbsp) cornflour/corn   starch

10g (1 tbsp) cocoa   powder

25g (2 tbsp) dark chocolate, finely chopped

25g (2 tbsp) unsalted butter

2tsp brandy, Cointreau or Grand Marnier (optional)

150ml (2/3 cups) double cream /heavy cream

For the Choux Pastry

150ml (2/3 cups) water

50g (3 ½ tbsp) unsalted butter

Pinch of salt

90g (1/3 cup) plain   flour

3 large eggs (beaten)

For the Candied Orange Scarves

2 Large unwaxed oranges

100ml (1/3 cup +1 tbsp) cold water

200g (1 cup) caster sugar or granulated sugar

For the Coating and Decoration

200g (1 cup) white chocolate

50g (¼ cup) dark chocolate

1 dried apricot (or you can use bits of the candied orange   peel instead)

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