Benoit Blin

Raymond Blanc's Le Café Crème by Le Manoir

£35.00
£35.00
Tax included.



Chef Pâtissier Benoit Blin teaches you how to make Le Café Crème — Raymond Blanc's legendary signature dessert from Le Manoir aux Quat'Saisons, which took six months to perfect before it graced the restaurant's tables.

This notoriously challenging showstopper combines multiple patisserie techniques: a coffee parfait and kirsch sabayon, a shaped coffee sponge, coffee caramel, chocolate ganache and chocolate sauce — all served in a hand-made tempered chocolate cup with a handle.

You'll learn to make every component from scratch, including tempering and moulding the chocolate cup. Best suited to experienced home cooks or professional chefs. Includes an on-demand video lesson, lifetime access, downloadable notes and recipe.

Chef Pâtissier Benoit Blin teaches you how to make the signature Le Manoir aux Quat'Saisons restaurant dessert Le Café Crème, famed for being a notoriously challenging (but delicious) Raymond Blanc dessert.

What is a Le Café Crème dessert?

The Le Café Crème is a Raymond Blanc dessert made up of several different patisserie techniques - a coffee parfait and kirsch sabayon, a shaped coffee sponge, coffee caramel, chocolate sauce, a chocolate ganache, all served in a chocolate cup with a handle.

This ground-breaking dessert took Raymond Blanc six months to perfect before it was ready to grace the tables of his restaurant Le Manoir aux Quat'Saisons. The dish has been a complete triumph, and we’ve convinced Benoit to teach us the secrets behind this delectable dessert, as well as showing us his new twist on a delicious classic.

You will learn to make Raymond Blanc’s infamous Café Crème and the chocolate coffee cup that you will present it in, to your astonished and delighted, friends and family.

This course is part of the Tatler Dinner Party Menu collection of online cooking courses taught by legendary chefs.

You'll learn:

  • how to make the chocolate cup - including tempering chocolate and moulding the cup
  • adding flavour to your chocolate
  • how to make each layer of Le Café Crème - the sponge, ganache, sabayon, caramel and parfait
  • decorating your Café Crème
  • which dessert wines to serve with your finished dessert

The course includes:

  • On-demand video lesson - presented by Benoit Blin
  • lifetime access to the videos, notes and interactive class
  • flexible classes - join and learn when and where you like
  • downloadable lesson notes and recipe
  • access on your mobile, PC, Mac or laptop
  • small interactive online classroom - chat online to students from around the world and share your creative ideas

Time to complete Le Café Crème dessert course:

Every student is different but in general we think the whole course will take around 4 hours 40 minutes to complete including:

  • Video lessons: 1 hour 10 minutes in total
  • Course notes: 30 minutes
  • Creating the Café Crème: at least 3 hours

You'll need:

A full list of ingredients is included in the class notes, but on top of chocolate and ingredients, if you're making the dessert you'll need a sugar thermometer, dariole moulds, a blast freezer, acetate sheets, paper piping cornet.

The course is suitable for all students, but is most suitable for experienced cooks or professional chefs who want to learn about this signature dessert and the patisserie techniques used to create it.

Ready to get started?

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Lessons

What You’ll Learn

Explore the lessons and topics covered across the course.

Benoit teaches how to create a Le Manoir classic, Le Café Crème. Benoit will take you through every step, from tempering, moulding and flavouring right through to finishing decorations. To round it all off, the top sommelier at Le Manoir aux Quat’Saisons will recommend which dessert wines you can serve at home to make this incredible dessert even more of a delectable treat.
COURSE TUTOR

Benoit Blin

Benoit is chef patissier at Oxfordshire’s Belmond Le Manoir aux Quat'Saisons, where he has worked closely with Raymond Blanc OBE for more than 20 years.

Leading a team of 13 pastry chefs, Benoit uses his expertise to create a range of fresh breads, viennoiseries, chocolates, ice creams, pastries and plated desserts. The hotel and restaurant has held two Michelin stars for more than 30 years and is part of the prestigious Relais & Châteaux collection.

After taking up an apprenticeship at a local bakery in Normandy, Benoit’s career exploded. After a year’s National Service as a naval chef, working at the Normandy Hotel in Deauville, he landed the position of Senior Sous Chef, Pastry, at the world renowned Hotel Ritz in Paris in 1991. Here he worked and trained among many of the best chefs in France, MOFs (Meilleur Ouvrier de France).

He was team president of the UK Pastry Team in the 2011 Pastry World Cup and is now the Chairman of the UK Pastry Club which has been created to promote and develop pastry in the UK but also to find and support future British pastry teams. He achieved the title of MCA (Master of Culinary Arts) in 2005, the highest accolade in the industry, awarded only every four years to the best pastry chefs in the UK.

In 1995 Raymond Blanc persuaded him to come to the UK to work at Belmond Le Manoir. Described as ‘a twist of imaginative genius’, Raymond Blanc’s vision for Belmond Le Manoir aux Quat’Saisons has always been one of world-class gastronomic flair and outstanding organic produce. The restaurant earned two Michelin stars upon opening, and has retained them every year since. The restaurant has a reputation as one of Britain’s best restaurants, and has become a must-visit dining experience for gourmands across the world.

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