Saturday 15th December:
Class times for this program are 9.00-4.00 pm: Cost for Program: $320.00
Presenter: Paul Herbig
Entremets’ meaning “dessert” is a term Pastry chefs use to include gateaux.
This class is designed to focus on modern gateaux preparation using different bases such as dacqoise, flourless cakes, brulees and jelly centres to showcase how unique these cakes can be with imagination and flair. This session sees some new recipes demonstrated to draw in Festive flavours. Participants will cover in this one day session a range of cakes, all different and individually decorated with modern but simple garnishing techniques.
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