Delicious Desserts - Saturday 10th November - 10am- 4pm

Delicious Desserts - Saturday 10th November - 10am- 4pm


Introduction to the Course

This six-hour course is designed for those who want to improve their pastry and dessert making skills in both the preparation and presentation of the final dish.

Our chef will introduce you to the tips, tricks and skills used by patisserie chefs from around the world to enable you to craft delicious desserts to impress your family and guests - from melt in the mouth soufflés to crumbly sweet shortcrust pastry tarts alongside classic  British desserts. By the end of the course you will be able to present your desserts with panache and style having learnt the secrets of professional plate dressing and the use of garnishes to enhance any delicious dessert.  

At the end of the course you will be seated at the chef’s table with your fellow students to enjoy delicious food that you have prepared using the skills learnt on the course and accompanied by a glass of wine or a soft drink.

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Dishes and Techniques:

The section below describes the different types of knife skills and cooking methods that you will see being demonstrated by our chef.  There will also be an opportunity for you to practice some of these skills as part of your interactive experience at the Cook School Bewdley.

•   Skills behind making a good sweet pastry. 

•   How to make a seasonal pie

•   Understanding crème anglaise and its uses. 

•   Make a luxury bread and butter pudding 

•   Ice cream

•   How to make a chocolate torte using a biscuit base 

•   Unravel the mystery behind the art of soufflés 

•   Learn how to make a classic afternoon tea cake such as a lemon drizzle cake 

•   Pastry garnishes - tuilles, sugar nuts and brittles

•   Hot and cold fruit sauces.

•   Knife skills 

•   Presentation skills.

The course includes:

A welcome drink on arrival; use of an apron for the duration of the course, expert tuition and guidance from our chef, comprehensive course notes, quality ingredients sourced from our kitchen garden wherever possible, refreshments and an informal opportunity to sample your dishes at the chef’s table with your fellow students.