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 Easter!

Course tutor: Mark Tilling

Course date and times:
  • Tuesday 9th April: 10:00am to 4:00pm
  • Wednesday 10th April: 10:00am to 4:00pm

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.

Course Details

£295.00
Quick! Only 2 places left
2 day course
10:00am to 4:00pm
Suitable for beginners
Type: Project

Places required:

Other dates available

Skill Prerequisites:

None.

All dates for this course
Date Tutor Availability
Tuesday 9th Apr 2019 Mark Tilling Places remaining
Wednesday 22nd May 2019 Mark Tilling Places remaining
Thursday 8th Aug 2019 Mark Tilling Places remaining
Saturday 12th Oct 2019 Mark Tilling Places remaining
Course modules
Date Time Title Tutor Location
9th April 10:00 - 16:00 DAY 1 Mark Tilling Squires Kitchen International School
10th April 10:00 - 16:00 DAY 2 Mark Tilling Squires Kitchen International School
ZS190409-MT