The Art of Entremet
M A S T E R C L A S S
17 & 18 July, 11.20am-2.30pm
Le Cordon Bleu
This is the opportunity your inner pastry chef has been waiting for!
The name Le Cordon Bleu has been synonymous with gastronomic excellence for more than 120 years. Now, in conjunction with the New Zealand Chocolate Festival, this iconic gastronomic institution extends an exclusive invitation for you to join one of their classes led by Technical Director and Head Pâtisserie Chef Lecturer, Sébastien Lambert.
You will enjoy a Masterclass demonstration showing expert techniques used to create a gourmet entremet over the course of 3 information-packed hours. The skills and knowledge learned from this masterclass will provide you with the tools to forever redefine what ‘bring-a-plate’ means to your family and friends!
An entremet is a multi-layered mousse-based cake with various flavours and textural contrasts. The flavours and textures should be complimentary to one another so they not only surprise, but also delight the palate. Note: This is a viewing experience with a tasting (not hands on).
Tuesday, 17th July 2018, 11.20am – 2.30pm, or
Wednesday, 18th July 2018, 11.20am – 2.30pm
Le Cordon Bleu New Zealand, 52 Cuba St, Wellington
The entremet you will learn to make in Tuesday’s class consists of a coconut mousse, a passion fruit curd, a white chocolate glaze and chocolate decor.
The entremet you will learn to make in Wednesday’s class consists of a gluten free chocolate mousse, a crème anglaise insert, milk chocolate glaze and chocolate décor.