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.