- Class Session: 3-day class / 2 sessions / morning / afternoon
- Lunch: Included
- Total hours: 22.5 hours
- Delivery Language: English with Thai translation
- Age: 年滿18歲或以上
- Suitable for: Amateurs with pastry knowledge
- Accomplishment: Lenôtre certificate
- Student per class: Maximum 14
This class is a Masterclass workshop, delivered by Stephane Leroux French pastry MOF, world-renowned chocolate specialist.
The daily finishing time can vary according to the workload and preperations schedule.
8 Recipes:
- Sultana
- Pear and safran tart
- Vanilla entremet Vietnam 60 days
- Hazelnut and coffee entremet
- Entremet pineapple pistachio
- White Blackcurrant
- Lime and almond entremet
- Amber and mokka entremet
CLASS MAIN OBJECTIVE:
➢ After this class, the student will be able to…
- Create and make a pastry entremet with different textures and biscuits
- Organize and manage the production of entremets and tarts
- Create various chocolate decorations
- Assemble a presentation buffet
LEARNING OUTCOMES:
➢ To achieve the objective, the student will learn the followings:
-
- Master the preparation of various basic recipes (biscuits, plating, assembly, glazing…)
- Know how to use and manage freezing for proper setup
- Learn how to make dough and line a tart with traditional techniques
- Master chocolate tempering for creating decorations
- Be able to present a selection of pastry products with an attention to aesthetics on a buffet
CLASS CONTENT
- Read and understand how to follow a recipe
- Use the materials and ingredients provided appropriately
- Work cleanly and methodically
- Apply the various techniques introduced
- Be able to transition from guided work to more independent tasks
- Follow hygiene rules in the workplace
- Prepare the different recipes and assemble them to create an entremet
- Successfully present the products in an aesthetically pleasing buffet arrangement.
Disclaimer:
A masterclass is typically a lecture-style session led by an expert, where students observe demonstrations and gain insights into advanced techniques. During the MaasterClass the chef will involve students in diferent preperation. This class is not an hands-on class. Hands on class focuses on active participation, allowing students to practice and apply the techniques themselves under guidance.
