Tuesday 25th September
Class times for this program are 5.00-9.00 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 centers to showcase how unique these cakes can be with imagination and flair. Prepare over the two sessions a range of cakes, all different and individually decorated with modern but simple garnishing techniques
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