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Dinner Party Desserts Cookery (One Day)

Style and Substance and Sweet Things ...
"Thank you Jim, Lucy and Val for a great day learning to make desserts that tasted delicious and looked amazing. We loved our day on your dinner party dessert course. Jim was a fabulous teacher, responding effortlessly to our constant questions and generously sharing his considerable knowledge and skills.

The ECS team created a relaxed and supportive atmosphere and the balance between demonstration and hands on experience was perfect. Sarah and I learned lots of new skills, honed some existing ones and had a lot of fun... couldn't have asked for more."

Jane, Devon
5-star TripAdvisor Review

Louis XV
dinner party desserts cookery

ONE DAY COURSE (9.30am - 4.30pm)

Only £145.00 per person

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 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

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.

Techniques learnt (depending on which two desserts you make):

  • Cook-ahead methods
  • Italian Meringue (whipped egg white set with hot sugar syrup)
  • Melting chocolate
  • Chocolate and hazelnut feuilletine base
  • Hazelnut Daquoise (hazelnut meringue)
  • Flavoured chocolate mousse
  • Using cooks rings as a mould
  • Unmoulding techniques
  • Glazing with a blowtorch
  • Making caramel
  • Caramel coated hazelnut droplets
  • Setting cream with lemon juice
  • Working with glucose syrup
  • Flavoured shortbread
  • Syllabub
  • Honey jelly
  • Granola
  • Presentation ideas

You will be making two of these desserts:

  • Dessert Louis XV
  • Lemon Posset
  • Cider and Apple Brandy Syllabub
  • 28/02/2020 - Whole Day
  • 15/05/2020 - Whole Day
  • 13/09/2020 - Whole Day
  • 12/11/2020 - Whole Day
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