Rosie's Chocolate S'mores Cruffin Class

Join the brilliant Rosie Brandreth (GBBO, series 10) live to make her delicious, luxurious twists of pillowy, buttery croissant dough, tossed in cinnamon sugar, filled with a silky smooth chocolate (Bailey’s mocha – optional) ganache and topped with a set, toasted marshmallow.

The class starts at 5pm UK on Saturday 6th November 2021 and all you need is access to Zoom via a computer, an iPad or a phone and you'll be connected! We’ll start off the class with an introductory welcome and some background from Rosie's time on TV, before we ask you to put on your aprons & bake along as you watch Rosie demonstrate all the skills required to make these little treats. 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 Rosie.

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 48 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking.

Equipment:

Mixing Bowls 

Baking Paper 

12-hole Muffin Tin  

Rolling Pin

Large Clear Plastic Bag 

Pizza Cutter 

Cooling Rack  

Saucepan

Electric hand whisk or stand mixer

Blow torch (optional if you want to toast the Marshmallow. Using the grill very carefully will be fine)

Piping Bag x2 and nozzle (filling nozzles or plain will be fine, they need a sharp edge. Or a 10ml Syringe)

Ingredients:

For the cruffin dough:

· 8g instant yeast

· 50g caster sugar

· 220g strong white bread flour

· 4g salt

· 125ml cool water

· 125g unsalted butter (pre-sliced as thinly as possible – around 2mm and chilled)

· 1-2 litres vegetable oil (to give at least a 2 inch depth in your saucepan)

For the cinnamon sugar:

· 100g caster sugar

· 1tsp ground cinnamon

For the Bailey’s Mocha ganache (leave out the Bailey’s and coffee if preferred):

· 100g milk chocolate

· 100g double cream

· Pinch salt

· ½ tsp fine coffee powder

· 2 tbsp Bailey’s

For the marshmallow (makes plenty of spares!):

· 12g powdered gelatine mixed with 100ml cold water

· 40g egg whites

· 225g caster sugar

· 60g corn syrup or glucose syrup

· 150ml water

· ½ tsp vanilla extract

Icing sugar to dust the baking paper

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

Alternatively we do offer private events, please contact us for more information or click on the ‘Virtual Events’ page for more detail. 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.