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
- Dish Cloth
- 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.
Make your pre reservation by completing the information below!
ATTENTION:Your seat will be guaranteed after confirmation of the payment that must be made by credit or debit cards, according to the information in the e-mail that you will receive after your registration on the website.No refunds are available in case of cancellantion or no show.
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