Introduction to French Entremets

Course photo is illustrative and does not necessarily represent the actual course topic - please see the course description for specific topics covered on the course.

In an updated version of Mark's fantastic course, spend two days honing your dessert-making skills and discover the secrets for creating perfect Parisian gateaux which are sure to impress, just in time for Valentine's Day!

Course tutor: Mark Tilling

Code:
ZS190213-MT
Location:
Squires Kitchen International School
Duration:
0.0 day
Course date and times:
  • Wednesday 13th February: 10:00am to 4:00pm
  • Thursday 14th February: 10:00am to 4:00pm
Price:
£295.00

A pastry chef at a selection of top hotels and UK Chocolate Master from 2006–2010, Mark Tilling will share his professional tips and tricks for creating impressive French entremets.

Updated for 2019, you will learn how to create the characteristic sponge, jelly, mousse and ganache layers, as well as how to glaze the gateau and use chocolate-spraying techniques on frozen mousse.

Discover a variety of different ways to decorate the finished cakes using chocolate transfer sheets, panels and moulds.

Mark's teaching style is fun and relaxed and you will go home with a range of recipes, a Squires Kitchen certificate and the confidence to make professional-standard entremets in your own kitchen.

Book this course

Head on over to our booking request page and we will take a few credentials from you.

Fully booked


Suitable for Beginners

Skill level:

Project



Skill Prerequisites:

None.

Course modules
Date Time Title Tutor Location
13th February 10:00 - 16:00 Day 1 Mark Tilling Squires Kitchen International School
14th February 10:00 - 16:00 Day 2 Mark Tilling Squires Kitchen International School