Ian's GBBO 2021 Mystery Class, Week 9

For our third class, join the brilliant Ian Cumming (GBBO, series 6) live from Cambridge, UK who will guide you through baking his Breton Tart and Meringue Kisses from Episode 9 of GBBO 2021.

The class starts at 5pm UK on Sunday 21st November 2021. We’ll start off the class with a warm welcome and some background from Ian's time on TV, before we ask you to put on your aprons and bake along as you watch Ian demonstrate all the skills required to make his delicious treats.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Ian, 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 guests will be emailed a link to the class following their booking.

Equipment & Ingredients:

Equipment:

8-inch Cake Tin - with solid, non-removable base 

Baking Parchment Mixer - ideally a Stand Mixer 

Spatulas Small Offset (or cranked) Spatula  

2 Small Saucepans Piping Bag

Ingredients:

For the Base:

140g (10tbsp) Unsalted Butter  

90g (3/4 Cup) Icing Sugar ¼ tsp salt 

¼ tsp Baking Powder

2 Large Egg Yolks (save egg whites for Meringue Kisses) 

½ tsp Vanilla Extract / Paste 40g (1/4 Cup) Ground Almonds / Almond Flour  

120g (1 cup, sifted) Plain Flour

For the Crème Mousseline:

2 Unwaxed Lemons (or 1 lemon and lemon oil / extract) 

190g (approx. 3-4 Cups) Milk 3 Large Egg Yolks* 

70g (1/3 Cup) Caster sugar 35g (1/4 Cup) Plain Flour  

150g (10 ½ tbsp) Unsalted Butter

For the Meringue Kisses:

50g Egg Whites 

80g (1/3 Cup + 1 ½ tbsp) Caster Sugar

For the Jam:

150g Raspberries (I find defrosted frozen are cheaper and are actually better but fresh are fine) (approx. 1 ¼ Cups Frozen Raspberries) 100g (½ Cup) Sugar

To Decorate: Approximately 250g Raspberries (approx. 2 cups)

*UK Large Egg = US Extra-Large Egg

**If using cups, gently spoon flour into the measuring cup. Do not pack flour in.

Remember we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. 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.

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.