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We're thrilled to continue our Autumn classes and we encourage all new customers to look at the incredible 5* reviews we've received when considering booking a class! You won't be disappointed!
Join Howard Middleton (GBBO, series 4) live from Sheffield, England who will teach you the skills to make his festive treat - a Profiterole Stack with Egg Nog Cream!
Crispy, creamy, chocolatey profiteroles get a festive makeover! Filled with a delicious liqueur-laced whipped cream and drenched in decadently dark chocolate ganache, it's the perfect dessert - totally indulgent but not too sweet. Tiny 'baubles' of frosted redcurrants and a drizzle of white chocolate complete your choux creation. In this class you'll make the choux pastry balls, whipped cream filling, chocolate ganache and Howard will even show you how to frost a redcurrant and stack it all successfully. We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.
Our class will take around 1 hour and 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 Howard.
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 eight attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 17 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.
Small to Medium Pan, Small Bowl, Wooden Spoon, Piping Bags with Nozzles, 2x Flat Baking Trays, Baking Parchment, Small Pan, Electric Hand Mixer, Small Heatproof Bowl, Medium Mixing Bowl, Small Sharp Knife/ Skewer
*Please note if you don't have piping bags, Howard can demonstrate how to make one from greaseproof paper.
For the Choux Pastry:
150ml Water, 50g Unsalted Butter, Pinch of Salt, 90g Plain Flour, 4 Eggs, Beaten*
For the Chocolate Ganache:
50g Dark Chocolate, Chopped, 100ml Double Cream
For the Egg Nog Cream:
300ml Double Cream OR 200ml Double Cream and 100ml Prepared Eggnog, 1tsp Vanilla Paste/ Extract, 20g Icing Sugar, 2tbsp Advocaat**
For the Frosted Redcurrants:
1 Egg White, A Sprig of Fresh Redcurrants or some fresh berries or other colourful fruit , 20g Caster Sugar or Granulated Sugar
For the White Chocolate:
50g White Chocolate
*1 Large Egg in UK = 1 Extra Large Egg in US
**You can replace the advocaat with another liqueur like brandy or bourbon, leave out if you prefer, or add a little grated orange zest or nutmeg to flavour the cream
If you have any questions regarding this class please email us at email@example.com.
Howard's Online Profiterole Stack with Egg Nog Cream Class. Sat 7th Nov - 5pm UK
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.