A two days extensive masterclass in learning how to make an entremet from scratch. Learn the basics of building and setting this French style cake, flavour and textural pairings and glazing.
You’ll walk away feeling confident in building your own entremets at home, with exciting flavour combinations.
What’s on the menu?
Over the space of two days, here’s what you will learn:
We’ll cover two different types of entremet, with two flavour pairings.
Belgian Dark Chocolate, Caramel & Coffee
Insert: Beurre noisette crunch, light chocolate sponge, coffee whipped ganache & salted caramel cremeux
Exterior: Belgian dark chocolate mousse, finished with cocoa glaze
Passionfruit, Peanut butter & Banana
Insert: Classic shortbread, peanut joconde sponge, peanut butter cremeux & passionfruit gel
Exterior: Banana mousse, finished with multi colour glaze
In total, you’re going to learn 12 recipes & 10 different techniques.
Apart from the recipes, I’ll walk you through the fundamentals of how to build a stable entremet, that will not collapse upon defrosting.
We will talk about different textural and flavour contrasts that make an entremet work.
We will cover the basics of glazing, how to make the shiniest glazes along with the consistency and temperatures at which to use your glazes.
Last, but not the least, I will demonstrate how to use these skills of entremet building to make petit gateaux to expand your skillset.
I’ll also help you troubleshoot + answer all your questions/doubts during the masterclass.
You’ll get access to all the recipe pdfs and the recording of the workshop with lifetime access.
Please note: this is a demonstration only class and not a bake-along session. This is NOT an eggless class.
What’s the word on the street…
“I’ve done two classes with RJ and they both have been fantastic! My baking since has been so much better because of it. I would absolutely recommend joining one when you can.”
“Amazing workshop! Learned how simple components can work as wonders.”
“Hats off for such an amazing class. You cleared all our doubts and answers with such ease. I learned a lot in a single day.”
“Extremely insightful, professional, meticulously organized and a lot of fun! RJ is very passionate about pastry and she makes it just as enjoyable for her students- from complicated techniques to simpler methods- she explains everything with great clarity and enthusiasm”
Early bird offer expires 28th August (Sunday)!
As a little treat for you, here’s an early bird discount. After Sunday, the price will go up from $99 to $129. Get it while you still can, before all the spots fill up!
The fine print
Here’s all the nitty gritty and the juicy details for you to remember:
Date: 17 & 18th September 2022
Time: 4-7PM AEST, each day (Please check the time in your timezone)
You’ll get a zoom link, along with recipe pdfs 3 days before the class.
Please keep an eye on your spam & promotions folder as well to not miss out on any important details.
There are limited spots available for this masterclass.