Training
Modern Entremets

Learn step by step how to create entremets worthy of a professional pastry chef: clean textures, sharp finishes, and a perfectly mastered mirror glaze.

Join the training

Included

Videos + PDF recipe sheets

Access

Lifetime (unlimited)

Dozens of videosclear and detailed
Lifetime accessinside the member area
4 signature entremets+ techniques & creativity

You’ve got the basics… but it’s not consistent yet?

Without a structured method and a clear understanding of technical details, it’s impossible to reach true “display-case” level.

  • Mirror glaze: bubbles, streaks, dull finish… we fix the method.
  • Mousse: not light enough / not stable… we adjust texture and technique.
  • Final finish: great taste, but not quite “display-case impact”.
Entremets preview

Imagine modern entremets: sharp, clean, consistent

Master crunchy layers, sponge bases, crémeux, fruit inserts, and mousses—then finish with a flawless mirror glaze.

Entremets result
  • Professional finishes: clean surfaces, sharp edges, precise assembly.
  • Textures: crunch + sponge + crémeux + mousse (balanced).
  • Mirror glaze: glossy, smooth, flawless, repeatable.
A simple path: techniques → signatures → autonomy.

You learn the technique, apply it to complete entremets, then build creativity and independence.

What you will learn

👉 Each recipe = detailed video + step-by-step PDF recipe sheet.

Technical foundations
  • Crunchy layers (praliné, almond, etc.)
  • Sponge bases (dacquoise, soft chocolate sponge, etc.)
  • Crémeux & fruit inserts (lemon, vanilla, raspberry, etc.)
  • Mousses (chocolate, fruit, vanilla bavarois, etc.)
  • Glazes (colored mirror glaze, cocoa mirror glaze, etc.)
My 4 signature entremets
  • Caracas → hazelnut praliné crunch, soft chocolate sponge, vanilla crémeux, chocolate mousse, cocoa mirror glaze
  • Framby → almond crunch, vanilla madeleine sponge, raspberry compote insert, vanilla mousse, pink rocher coating
  • Citrilic → pâte sucrée, soft almond sponge, lemon crémeux, lemon-basil whipped ganache, yellow mirror glaze, lemon-basil coulis
  • Kerala → coconut crunch, soft coconut sponge, mango–passion fruit crémeux, coconut-vanilla mousse, orange mirror glaze
Autonomy & creativity
  • Scale a recipe to any mold size
  • Flavor pairing principles
  • Common mistakes + fixes
PDF + videos

Training format

A clear experience: you follow, you apply, you progress.

🎥 4K videos

Clear visuals, simple explanations, technical detail.

📄 PDF recipe sheets

Step-by-step recipes, practical in the kitchen.

♾️ Lifetime access

Private member area, at your own pace.

Member area

Everything you need to know

A few quick answers before you click “Add to cart”.

When will I get access?
The training will be available late January 2026 in your private member area. You’ll be among the first to access it.
Is it suitable if I already have the basics?
Yes—the goal is to go from “I can make it” to “I can reproduce it cleanly” (textures, assembly, glazing, finishes).
How is the content delivered?
Detailed videos + a step-by-step PDF recipe sheet for each recipe, so you can follow easily in the kitchen.
How long do I have access?
Access is unlimited: progress at your own pace and revisit the modules anytime.

 

Training
Modern Entremets

Learn step by step to create entremets worthy of a professional pastry display case

€199

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