Entremet & Petit Gateaux hands-on class by Jean Michel Perruchon

Entremet & Petit Gateaux hands-on class by Jean Michel Perruchon

A course which you can’t miss, discover a range of small cakes and desserts.

For who? Everyone who has a good Pastry level and who would like to learn how we make cakes and desserts

What to Expect? You will discover a range of small individual cakes and desserts. And different products that you will use.

At the end of the course you have a profound knowledge to make small cakes and desserts and different products that are useful for all this.

Techniques:   

  • Create crispy layers
  • Mousse layers
  • Garnishing
  • New and innovative products
  • Techniques for home or commercial use            

 

PETITS GÂTEAUX

  • Banoffee : Banana cake, roasted bananas, Carambar ® chantilly, Chocolate sugar paste, Caramel Milk Chocolate mirror glaze.
  • Salze : Chocolate sweet paste, chocolate biscuit, lightly salted dark chocolate cream, red chocolate mirror glaze.
  • Elegance : Almond chocolate biscuit, pear compote, Light milk chocolate cream mousse, red dark chocolate mirror glaze.
  • Finger framboisier : Soft intensely almond biscuit, raspberry compote, light vanilla cream, white chocolate and vanilla whipped ganache, white chocolate undercoat glaze.
  • Finger Forêt noire : Chocolate biscuit, raspberry kirsch confit, base meringue, dark chocolate mousse, red dark chocolate mirror glaze, milk chocolate Chantilly.
  • Finger Paris Brest : Soft hazelnut biscuit, hazelnut praline, light praline cream, sable paste (choux), choux paste, gourmand almond glaze.
  • Finger tarte chocolat : Chocolate sweet paste, feuilletine "crusty" biscuit, chocolate fondant biscuit, chocolate cream, dark chocolate mirror glaze.

 

ENTREMETS

  • Pralin Chocolat : Praline linzer biscuit, chocolate biscuit, chocolate cream, kalamanzi jelly, intense dark chocolate mousse, dark chocolate mirror glaze.
  • Grenadille : Chocolate Streusel, Chocolate Biscuit cuillère, passion-fruit jelly, Caramelised white chocolate mousse.
  • Suble : Chocolate pecan nut biscuit, caramel cream, dark chocolate mousse, milk chocolate mirror glaze, gourmand glaze, milk and dark chocolate Chantilly.
  • Ecureuil chocolat : Chocolate sweet paste, soft chocolate biscuit, hazelnut ginger cream, dark chocolate mousse, orange chocolate mirror glaze.      

 

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Location
CHOCOLATE ACADEMY™ centre Singapore
Level
Level 3
Course subscription & info
Level Level 3

Advanced

You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.

Need some inspiration? Explore our Callebaut tutorials!
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Location
CHOCOLATE ACADEMY™ centre Singapore

The CHOCOLATE ACADEMY™ SINGAPORE is an initiative by leading Gourmet brands Cacao Barry®, Callebaut® and Carma®, aimed at artisans and professionals who want to improve their working skills in chocolate and learn new trends, techniques and recipes.

CHOCOLATE ACADEMY™ SINGAPORE
26 Senoko South Road, Singapore 758091

26 Senoko South Road
Singapore 758091
Singapore