Ian's Easter Couronne & Florentines - Bake Along Series 4, Week 6

Join Ian Cumming (GBBO finalist from series 6) live from Sheffield who will teach you the skills you need to bake his delicious Easter Couronne and Chocolate Florentines, as week 6 of our 10-week Series 4 Bake Along.

This class takes place on Sunday 9th April 2023 at the following times:

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

A couronne, or 'crown', is a traditional French Christmas loaf, and Ian shows you how to make this delicious sweet enriched loaf, this time with an Easter theme, filled with dried fruit, nuts and topped with a sticky apricot glaze. In the class, we'll also show you how to make crispy Florentines, filled with more yummy fruit and nuts and finished off with a chocolate decoration - perfect for your Easter celebrations. 

**PLEASE NOTE**

For this class, you'll need to mix and knead, and prove your Couronne dough for 1 hour and a half before the class begins. Once you sign up to the class, you'll receive the full recipe along with an instructional video by Ian, showing you step-by-step instructions on how to do this. And please don't hesitate to get in touch with us if you have any questions about this process.

This class is part of our Series 4 Bake Along, where we revisit Bake Off's UK Series 4 and try our hand at one bake from each week in the tent. We'll cover signatures, technicals and even show-stoppers. For significant savings and to sign up to all 10 weeks, click here.

Please allow up to 2 hours for this class.

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 his delicious fruity and nutty enriched bread and crispy chocolate Florentines. 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

Stand mixer with dough hook and beater (or you can knead by hand)

Large & small mixing bowls 

Spatula 

Rolling Pin

Pestle & Mortar (optional) 

Grater 

Baking parchment

Flat baking trays 

Large sharp knife 

Small bowl

Pastry brush 

Piping bag (not essential) 

Small saucepan

Ingredients 

For the couronne dough:

250g (2 cups) strong white bread flour, plus extra for sprinkling

50g (3 ½ tbsp) unsalted butter 

5g (1 tsp) fine salt

7g (2 ¼ tsp) instant yeast 

1 level tsp cinnamon

½ tsp powdered cardamom (approx 3 pods) 

4 cloves, crushed and powdered

Zest of 1 lemon 

1 medium egg (or large egg in US)

110ml (½ cup) warm milk 

1 tsp lemon juice

For the couronne filling:

45g (1/3 cup) sultanas/golden raisins 

15g (2 tbsp) dried cranberries

40g (¼ cup) mixed peel 

80g (5 ½ tbsp) unsalted butter

70g (1/3 cup) light brown soft sugar 

Pinch of salt

1 medium egg (or large egg in US) 

20g (2 ½ tbsp) plain/all-purpose flour

20g (3 tbsp) chopped hazelnuts or nut of your choice, plus extra for decoration

1 or 2 tsp apricot jam

**Feel free to use any combination of nuts or dried fruit that you like**

For the Florentines:

50g (3 ½ tbsp) unsalted butter 

60g (¼ cup) light brown soft sugar

Generous pinch of salt 

2 tsp double/heavy cream

75g (½ cup) flaked almonds 

20g (2 ½ tbsp) pistachios

20g (2 tbsp) mixed peel 

25g (3 tbsp) Glacé cherries, chopped

20g (2 tbsp) candied ginger, chopped 

20g (2 tbsp) sultanas/golden raisins

100g (~ 2/3 cup) dark chocolate (or milk if preferred) 

15g (2 tbsp) plain/all-purpose flour

For the icing:

50g (½ cup) icing/powdered sugar 

1 tsp lemon juice

1 - 2 tsp 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.