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.


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



  • 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.



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


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.

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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.

26 Senoko South Road, Singapore 758091

26 Senoko South Road
Singapore 758091