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.
These desserts can be created in advance, allowing you to relax with your guests, then whip out your show stopping dessert at the appropriate moment.
Taking two complex restaurant-quality desserts as springboards for some advanced techniques, we cover many facets of the Patissiere’s art. We'll guide you every step of the way and build up your confidence until you're 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 with Raspberry Sorbet, Strawberry Jelly, Strawberry & Black Pepper Shortbread.
Cider and Apple Brandy Syllabub
A syllabub made with Devon cider and Devon apple brandy served with caramelised apple chunks, honey jelly, granola and toffee.