Rosie's Savoury Canapes - Bake Along Series 4, Week 9

Join the brilliant Rosie Brandreth (GBBO, series 10) live to bake her delicious savoury vol-au-vents & filled Yorkshire puddings canapes as week 9 of our 10-week Series 4 Bake Along.

The class takes place on Sunday 30th April 2023 at the following times:

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

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.

 

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 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 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:

24-hole mini cupcake tin (under 1-inch holes)   

Baking tray

5cm (2 inches) round cutter and smaller circle or large piping nozzle

Piping bags x 2 

Baking paper

Food processor or hand blender  

Mixing bowls

Ingredients:

For the Yorkshire batter:

85g (2/3 cup) plain/all-purpose flour 

1 egg

85ml (1/3 cup) milk 

50ml (3 ½ tbsp) water

olive oil, for greasing the tin

For the rough puff pastry:

300g (2 ⅓ cup) plain/all-purpose flour 

160g (½ cup + 3 ½ tbsp) unsalted butter - frozen

Pinch of salt 

75g (⅓ cup) cold water (from the fridge)

For the red pepper and chili Yorkshire filling:

1 red onion, pre-chopped 

1 red bell pepper, pre-chopped

1 small red chili, pre-chopped (deseeded if you prefer less heat)

2 cloves garlic, finely pre-chopped 

4 tbsp balsamic vinegar

75g (⅓ cup) dark brown soft sugar 

100g (~ 1 cup) parmesan, finely pre-grated

75g (⅓ cup) mascarpone or cream cheese 

Handful fresh parsley to decorate (optional)

For the vol-aux-vents filling:

150g (~ 1 cup) petit pois/garden peas 

1 tablespoon olive oil

1 tsp cumin seeds 

1 tsp curry powder

¼ tsp chili powder 

½ tsp salt

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 ‘Online Classes’ 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.