Ian's Croquembouche

Join the brilliant Ian Cumming (GBBO contestant from series 6) live from Cambridge who will teach you the art of creating a majestic croquembouche.

This class takes place on Saturday 3rd February at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow 2 hours for this class.

A true showstopping dessert, Ian's croquembouche consists of a tall tower of crisp choux pastry buns, topped with a crunchy craquelin, filled with a smooth vanilla creme patisserie and fixed into the classic cone shape with a layer of caramel - perfect for anyone wanting to hone their technical skills.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 25 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 Ian, learning many tips and tricks a long the way as you perfect all the skills required to make Ian's delicious take on the croquembouche. Ian 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

Electric whisk  

Mixing Bowls  

Wooden spoon

Rolling pin 

Baking Parchment  

Small Saucepans

Piping bag  

Round nozzle approx 10mm (½ in) diameter

30mm (1 ⅕ inch) Cookie Cutter  

Rubber Gloves (not essential but safer)

Nozzle - ideally star shape, about 5mm for filling choux buns

INGREDIENTS

NB: Cup measurements are fractions unless stated otherwise.

For the Craquelin:

40g (3 tbsp) unsalted butter

 50g (¼ cup) Light Brown Soft Sugar

50g (⅓ cup) Plain Flour 

Pinch of Salt

For the Choux Buns:

90ml (⅓ cup) Water 

1tsp Sugar

Pinch of Salt 

45g (3 tbsp) Unsalted Butter

50g (⅓ cup) Flour 

2 Large Eggs

For the Creme Patissiere:

300ml (1 ¼ cup) Milk 

3 Large Egg Yolks

60g (⅓ cup) Sugar 

20g (2 ½ tbsp) Cornflour

Vanilla Paste / Extract 

100g (7 tbsp) Unsalted Butter

50g (⅓ cup) Icing Sugar

50ml (3 ½ tbsp) Double Cream

Pinch of Salt

For the Caramel:

300g (1 ½ cups) Caster Sugar 

1tsp Lemon Juice

70ml (⅓ cup) Water

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.