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One Day Dinner Party Desserts Cookery Course

ONE DAY COURSE (9.30am - 4.30pm)

Only £155.00 per person inc. VAT

Taking things up a notch or two from our Classic French Dessert Cookery Course, our Dinner Party Desserts cookery course takes you into the realms of the professional pastry chef and will allow you to really wow friends and loved ones for dinner parties. They can also be created in advance, allowing you to relax with your guests and whip out your show stopping dessert at the appropriate moment.

Taking two complex restaurant-quality desserts as springboards for some pretty advanced techniques, we cover many facets of the Patisserie’s art. We will guide you every step of the way, and build up your confidence until you are doing them with flair:

Dessert Louis XV (pronounced “Louis Canze”)

Dessert Louis XV is the invention of Alain Ducasse of the three Michelin-star restaurant Le Louis XV-Alain Ducasse at the Hôtel de Paris in Monte Carlo.

It is a many-layered chocolate extravagance: the base is a thin Dacquoise (hazelnut meringue) followed by a crunchy feulletine layer, then a rich sumptuous chocolate mousse. The whole is then draped with liquid chocolate and topped with a hazelnut spun-sugar droplet and a flutter of gold leaf.

Lemon Posset

Lemon Posset with Raspberry Sorbet, Strawberry Leather, Strawberry & Black Pepper Shortbread.

Cider and Apple Brandy Syllabub

A syllabub made with Devon cider and apple brandy served with caramelised apple chunks, honey jelly, granola and toffee.

Techniques learnt:

  • Cook-ahead methods
  • Toasting and skinning nuts
  • Making Italian Meringue (whipped egg white set with hot sugar syrup)
  • Melting chocolate
  • Making a chocolate and hazelnut feuilletine base
  • Making a flavoured chocolate mousse
  • Making liquid pouring chocolate
  • Using cooks rings as a mould
  • Unmoulding techniques and glazing with a blowtorch
  • Making caramel
  • Making caramel coated hazelnut droplets
  • Setting cream with acetic acid
  • Reducing fruit purées
  • Making sorbet
  • Working with glucose syrup
  • Drying out fruit purées
  • Working with gelatine
  • Making flavoured shortbread
  • Presentation ideas

These are examples of the kind of dishes you could be making:

  • Dessert Louis XV
  • Lemon Posset
  • Cider and Apple Brandy Syllabub
  • 26/01/2019 - Full Day
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