After Everything You Want to Know… our Advanced course offers the opportunity to learn skills that are a wee bit trickier but with know-how become easy and accessible. This hands-on course is based on skills that are regularly requested by students and teaches you expert techniques that you aspire to, along with a wealth of tips and tricks to take home.
At the end of each class, after practising new methods, you will sit down to taste the food with wine, ask questions and recap the lesson. We also provide recipe card packs to take away with you.
Session 1 - Soufflés
Learn the techniques associated with making sweet and savoury soufflés. We will demystify the soufflé – discover and understand how to turn out a soufflé reliably! In the class you’ll make a Cheddar soufflé, twice baked Stilton/Emmental soufflé – a soufflé that can be made in advance, smoked pollock soufflé, double chocolate soufflé made with Valrhona cocoa and chocolate, as well as a prune and Armagnac soufflé.
Session 2 - Chocolate Making
Start with an across the board tasting of Original Beans, Amedei and Valrhona as well as some of the more popular but more adulterated brands to understand what makes for the best. Then learn and recognise various techniques including tempering chocolate, perfect for lovely chocolate discs, making ganache for truffles and traditional French rochers. You’ll also learn a fantastic chocolate cake – the lightest of sponges. Take home a box of chocolates that you have made.
Session 3 - Using Pastry
This session is really about exploring the uses of puff pastry in both sweet and savoury recipes. You will get to grips with the pastry and understand how it works. You’ll make a Provencal tomato tart, Beef Wellington, Parmesan cheese straws, sausage rolls and an apple tarte tatin. You’ll also gain an understanding of short crust pastry and make a seasonal fruit tart with pastry cream and fresh fruit.
Session 4 - Ice cream & Sorbets
All our ice-creams are made by hand; in this session you’ll learn a range of techniques and recipes. Start with a basic vanilla ice-cream and then expand on this by looking at more complex variations; adding flavourings such as honeycomb and chocolate, working with fruit purees, adding brandy marinated fruit and making sorbet. Then prepare a cinnamon and honey parfait with baked figs, a French bombe, using ice-cream and sorbet, an Indian mango kulfi and a baked Alaska – all of which will incorporate your ice-cream making skills.
Session 5 - Pasta & Gnocchi
Learn how to use the pasta machine and make your own hand finished ravioli filled with lemon ricotta and a variety of sauces including wild mushroom and courgette to accompany homemade tagliatelle. Then explore and understand two very different techniques used in gnocchi making – start with potato gnocchi and a sage butter, using a potato ricer, eggs and flour. Then discover chickpea gnocchi and employ a technique similar to when making polenta, where you cook and set the chickpea flour before baking rounds of gnocchi in the oven.
Session 6 - Jams, Curds, Chutneys & Pickles
This session is all about preserving the fruits of the summer. Learn about the consistency and setting of jams and curds, make strawberry jam and plum jam as well as a lemon curd. Then learn about key preserving ingredients, making a basic pickling solution and sterilising. You’ll go onto prepare and make apple chutney, a mixed green fridge pickle and seasonal vegetable piccalilli.