Love Great British Bake-Off? Here’s how to bake with your favourite contestants plus a recipe too!
With the rise in popular baking shows taking over the TV schedules – and the nation’s hearts – a new bespoke baking concept has launched that gives people the chance to bake with a TV star. Bake With a Legend provide tailored, exclusive, baking classes that allows small groups of TV baking fans the chance to roll their sleeves up and get stuck into learning something new with some of the TV’s best-loved bakers.
Series 4 GBBO contestant Glenn Cosby, a consultant for Bake With a Legend, says “I am so excited to be a part of such a great concept bringing people together to do something new and entertaining. Bake With a Legend lays on everything, so all you need to do is turn up and be ready to get involved and have fun!”.
Here is one of Glenn’s recipes from a class –
Praline Eclairs –
STEP 1 – Choux Pastry
120ml water 65g plain flour A pinch of table salt 50g salted butter
2 large eggs
1. Put 120ml water in the saucepan with the 50g butter, the pinch of salt and stir until
the butter has melted over a gentle heat.
2. Tip the flour into the saucepan in one go and stir the paste over the medium heat for
three to five minutes.
3. Take the pan off the heat and beat in the eggs one at a time stirring until they are
completely incorporated and the pastry is glossy and smooth.
4. Allow to cool.
5. Use some of the kitchen roll to oil the baking tray.
6. Spoon the cooled pastry into the icing bag and squeeze it down to remove the air.
7. Snip the end off the bag to leave a 2cm diameter hole.
8. Pipe the pastry into 10cm strips using a little water to smooth down the ends.
9. Bake for 20-25 minutes and allow to cool on a wire rack.
10. Once they are cool slice the éclairs lengthwise so that the top half is a shallower half
and the bottom has room for the filling.
Step 2 – Dulce de Leche crème Chantilly
200ml whipping cream 50g dulce de leche (tinned condensed milk caramel)
1. Whisk the cream until it is just beginning to leave the trail of the whisk on the
surface of the cream, be careful not to over-whip it.
2. Stir in the dulce de leche and gently beat together until it is just incorporated.
3. Transfer the cream into the piping bag and rest in the fridge.
4. Pipe the cream into the bottom half of your éclairs.
Step 3 – Chocolate Fondant Icing
100g white fondant icing 10g cocoa (good quality) 20ml water
1. Melt the fondant in a saucepan over a gentle heat.
2. Stir in the cocoa and water until you have a smooth paste.
3. Use a knife to spread the fondant over the top half of your éclairs.
4. Allow to set on the wire rack.
Step 4 – Almond Praline/Spun sugar
200g caster sugar 100g flaked almonds
1. Gently melt the sugar in a saucepan until all the sugar has melted into a golden
caramel, you may need to swirl the pan to ensure that all the sugar is liquid.
2. Tip the flaked almonds into the caramel and stir gently until they are all coated in sugar.
3. Spread the praline into a thin layer on the greaseproof paper, you may need to thin it
while it is still hot using more oiled greaseproof paper.
Once the praline has cooled cut the praline into shapes and continue to decorate your eclairs.
The ideal experience for hen-dos, special birthdays, corporate and team building events – and an ideal Christmas gift for those looking to book onto a class, Bake With a Legend arrange three hour events that supply everything from the ingredients to an apron with prices starting from £95pp. A masterclass flavoured with fun and sprinkled with TV baking stars such as Glenn Cosby and Howard Middleton from Great British Bake Off series 4 and Ian Cumming from series 5, Bake With a Legend will create the right rise for any event.