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Masterclass Entremets "Elegant by Nature"

With Chef Johanna Le Pape - Consultant and Well-being Pastry Chef

Champion of the 2014 World Cup of Sweet Arts, and leading many international demonstrations, Chef Johanna Le Pape will share her artistic and technical knowledge of pastry making.

Key Information

Date & time:
Day 1
- 8am-9am : Welcome and visit of the institute
- 9am-6pm : Course (noon-1pm : lunch included)

Day 2 & 3
- 8am-5pm : Course (noon-1pm : lunch included)

Duration: 24h

Tuition fees: 1 350 €

Languages: Taught in French and translated consecutively into English.

Teaching method:
Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.

Le Cordon Bleu Diplôme de Pâtisserie or 2 years of professional experience. A curriculum vitae will be requested from all candidates. All applications will be validated by an Admissions jury.

Training Details

  • Teaching objectives

    At the end of your professional training, you will have acquired the necessary techniques to improve your knowledge of the different entremets:

    • Working with gluten-free pastries
    • Practice traditional and trendy decoration techniques to express your creativity
    • Understand new professional techniques
    • Discover new flavours and textures
  • Training content
    • Chocolate chip, coffee
    • Saint-Honoré pineapple, cardamom & lime
    • Tahiti pearl vanilla, mango & coconut
    • Lemon petal pie, verbena & tonka
    • Baba apricot, thyme
    • Peach, blueberry & green tea choux
    • Mont blanc marron, orange & vanilla
    • Strawberry, raspberry & orange blossom cheesecake
  • Apply
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Le Cordon Bleu Paris offers you a complete range of professional training courses in Cuisine, Pastry and Bakery: