The main characteristic of a good entremet is the multiple layers that must appear when it is cut, so each step of the dessert is essential. In this short course, you will learn multilayered milk chocolate with raspberry, croustillant, milk chocolate ganache, raspberry mousse, Italian meringue, the assembly, finishing and glazing.
• Duration: 6 hours • Maximum of 8 students. •Teaching Method: 50% Demonstration and 50% practice.
Le Cordon Bleu apron
Handout with Recipes
Certificate of participation
No refunds are available in case of cancellation.
* Classes subject to minimum number of students for opening. Entry Requirements: Prior kitchen experience or professional certification is required, and sugar work experience is recommended but not essential.
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