Join the brilliant Rosie Brandreth (GBBO, series 10) live to make her amazing Beignets Souffles. What do you get when you cross a profiterole with a doughnut? Light, airy fried choux balls, tossed in sugar then filled with a sharp raspberry jam and dipped in a silky smooth slated caramelised white chocolate sauce. Beignets Souffles.


The class starts at 5pm UK on Sunday 6th December 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 her favourite Treat. Our class will take around 1h 45 minutes 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.



Saucepan x2, Small Round Piping Nozzle, Piping Bag x2, Dessert Spoon, Food Thermometer        Food Thermometer (optional), Sieve, Whisk, Small Sided Baking Tray Wooden or Silicone Spoon x2, Paper Tower (or tea towel to get oily)




For the Choux:

150ml Water, 60g Unsalted Butter, 75g Plain Flour, 2 Large Eggs*, A Small Bowl of Caster Sugar for Dipping, 1 Liter of Vegetable Oil to Fry


For the Dipping Sauce:

150g White Chocolate, ½ tsp Salt, 150ml Double Cream, ½ tbsp Butter, ½ tbsp Golden Syrup or Corn Syrup


For the Raspberry Jam:

100g Raspberries (frozen are fine, just defrost them), 1tbsp Lemon Juice, 100g Jam Sugar or 100g of Regular Granulated Sugar


*1 Large Egg in UK = 1 Extra Large Egg in US


If you have any questions regarding this class please email us at --- To see all our other classes which are currently on sale, please click here. 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.

Rosie's Online Beignets Souffles Class - Sun 6th Dec - 5pm UK

  • Waiting List:

    This class is now sold out. Join our Wait List here. We'll contact you should a place come up or to be the first to be notified when we run this class again.



0208 202 6766


office Address

2b redbourne avenue


N3 2bs

Opening Hours: Mon-Fri, 9:30-18:00

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