Easter Chocolate Masterclass
If you are a chocolate lover, this Easter Chocolate Masterclass is for you. For this 2 hours evening class we have teamed-up with Master Chocolatier Gloria Dominguez from Mamá Bombón. Gloria trained with Aula Chocovic in spain, well before Barry Callebaut arrived. She regularly travels the world to find out about the different varieties of chocolate. I can’t wait to hear her stories! Her classes are fun and relaxed, just as we like it at Gourmandises.
This class will teach you in easy steps how to make your own chocolates.
Gloria will first explain how chocolate is made, from the cocoa bean to the chocolate bar. You will then try some single origins from Cuba, Tanzania and Java.
Then, you will learn:
- The difference between chocolate and couverture
- How to temper chocolate
- Gloria will bring her own selection of ganaches but will explain how to make it
- You will make your own chocolates using Gloria’s ganaches
- You will learn how to make chocolate Easter shapes and paint them
- You will make some small Easter eggs
- You will be able to carry your creations in Half Easter eggs that Gloria has made for us.
This class is opened to everyone, even a complete novice, it’s a hands on and a fun one to attend, plus you will go back with a box of your own creations to enjoy at home.
You will be served a French Apéritif and a complimentary glass of wine on arrival.
7 pm until 9 pm
Where: at my home studio in Cottenham
To book, contact Corinne [email protected]
Madeleines: a French classic
These little morsels will always take me back to my childhood. They were the kind of things we used to have after school. Madeleines are easy to make and the mixture itself can keep for a week in the fridge. So you can bake them fresh everyday. At this time of year, they are the perfect comfort treat with a cup of tea or coffee.
125 g melted butter
125 g flour
A pinch of salt
4 g baking powder
3 small eggs
125 g sugar
You will need a mould for madeleines, if you don’t have one you can use, a traditional cupcake tray, both need to be well buttered.
This recipe should allow you to make 20 to 24 madeleines.
- Melt the butter
- Sift flour, salt and baking powder
- Whisk eggs and sugar for a minute or two, until your mixture is nice and fluffy, then slowly fold the sifted flour and slowly add the melted butter.
- Once all is mixed, cover with cling film and leave it in the fridge for at least 2 hours. After that time, you will see some little bubbles on top of your mixture. This mixture will actually keep in the fridge for a week, so you can bake the madeleines fresh everyday.
- Butter your madeleines tray and fill them with a teaspoon of your mixture. Bake in a pre-heated oven at 190ºC for 10 minutes until golden brown.
- Turn them out of the tray as soon as they come out of the oven
You can enjoy them warm or cold. To keep them fresh store them in a tupperware box, best to eat them within two to three days.
Chef’s tip: to your sifted flour add the zest of a lemon and orange. Once the madeleines have cooled, dip them into dark chocolate or white chocolate if you prefer.
Caramelised apple cake: gateau aux pommes caramélisées
Although, I confess, I was hoping for a bit of Indian Summer, autumn seems to be here already. And that time of year for me calls for comfort food and above all easy recipes. This delicious ” Gateau aux pommes caramélisées” (caramelised apple cake) just fits the brief perfectly, warm and comforting!
You will need a 9″ tin for this recipe
300 g ground almonds
3 table spoons of flour (if you are gluten intolerant you can skip the flour and have only the ground almonds)
300 g sugar (granulated or caster)
250 g unsalted butter (softened)
A table spoon of flaked almonds
For the caramelised apples:
6 to 8 golden delicious (or another type)
40 g salted butter
80 g sugar
A vanilla pod
1 – Pre-heat your oven at 180° C, butter your tin and line the bottom and sides with parchment paper.
2 – Slice your apples, I don’t bother pealing them, I only take the pip out then make the caramel. In a pan, dissolve your sugar with 3 tsp of water then bring it to the boil without stirring. Let it cook until the sugar turns golden brown, it will start smelling like caramel, add the butter at this point, stir quickly, add the vanilla pod and then stir in the apples and let them cook in the caramel for 3 minutes.
3 – In a large bowl, mix the softened butter, sugar, flour, ground almonds, and eggs until you get a smooth mixture. This is my kind of recipe, no messing about, all in and stir!
4- Pour this mixture into your tin, arrange the top of your cake with the caramelised apples and sprinkle with the flaked almonds.
5 – In the oven for an hour
6 – Serve warm with a dollop of cream or even a delicious vanilla ice cream.
Chefs tip: you can replace the apples with pears or even Victoria plums at this time of year. Sometimes, I even add a table spoon or two of rum.
The lovely plate on the picture above has been provided by, Roneford Catering , they have a lovely selection of crockery, so do check them out.
This is an exciting new venue. On 22nd April 2017, they are organising, The Rustic Wedding Show at Lattenbury Hills, showcasing the best suppliers Cambridge has to offer and we are very proud to be part of it.
Lattenbury Hills is actually 2,5 acres of farmland with a large pond, a woodland and a paddock with stunning views of the Cambridgeshire countryside. If you’re looking for something different for your wedding, this is the place, a blank canvas for you to work from. You can have your wedding exactly as you want it, there is space for a marquee or a tipi and also for your guests, who apparently can even camp. The venue is yours 3 days prior to the event, now, not many give you that kind of flexibility!
The show starts at 11 am until 4 pm so come along to sample our delicious patisserie. We will be showcasing our gateaux, croquembouche and macarons.
We look forward to meeting you all. If you wish to make an appointment prior to the event, send us an email [email protected]