FINE CAKES
& ENTREMETS

Going to fine hotels and restaurants, you see a myriad of visually stunning sweet creations that satisfy not only your palate but your artistic mind.  Textures, contours, and colours of these petits gateaux and entremets resonate with their carefully designed flavour profiles.  Let us deconstruct the intricacies and go through the process with you step-by-step, so you can recreate these fine pastry here and at home.

 

Class fee is per person per set of materials, subject to HST.
Buddy discount available.  See FAQ

INTERACTIVE DEMO INCLUDES

  • Relevant recipes

  • Demonstrations with detailed instructions by chef instructor

  • Opportunity to work on parts of the recipes wherever possible

  • All materials needed - the tools and ingredients we use in class are of top quality




HANDS-ON CLASS INCLUDES

  • Relevant recipes

  • Hands-on practice on recipes as guided by chef instructor

  • All materials needed - the tools and ingredients we use in class are of top quality

  • An apron to use during class. You are welcome to bring your own

  • Container for you to take away your finished product


Class listing for October to December 2018
Book any of the below classes, any time.

Paint Your Table with Desserts! (For Two)

$79/person

Difficulty level: I
Duration: 2 hours
Format: Hands-on
Minimum # of students to run: 4 (2 pairs)
Prepaid Points: 5 points/pair

Description coming soon!

French Pear Almond Tart

$99/person

Difficulty level: I
Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

Description coming soon!

Plating Design & Theories

$159/person

Difficulty level: I
Duration: 3 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 10 points

Description coming soon!

 

Gourmand Hazelnut Bar
Petits Gateaux

$99/person

Difficulty level: II
Duration: 3.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

Description coming soon!

Christmas Modern Bûche de Noël:
Black Sesame Blackberry

$99/person

Difficulty level: II
Duration: 3.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

Description coming soon! Class available starting November.

Kimchi Chocolate Gateau

$99/person

Difficulty level: II
Duration: 4 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

Description coming soon!

 
 
 

Purple Yam Mont Blanc Tartlet

$99/person

Difficulty level: II
Duration: 3.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 6 points

Through the display windows of “Mont-Blanc”, a patisserie in Tokyo, you may find the classic swirls of golden chestnuts sitting among its cousins in purple.  Swirls of purple yam puree sits atop chantilly, while aromatic almond cream encased in pâte sucrée shell serves as the base. Learn to make all components of these tartlets from scratch, and bring home 4 to enjoy.

Earl Grey Fig Macaron Cake

$129/person

Difficulty level: II
Duration: 3.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 8 points

Description coming soon!

Orange Grapefruit Petits Gateaux

$129/person

Difficulty level: II
Duration: 3.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 8 points

Perfect class for citrus lovers!  Super duper cute little bubbles form the shape of this petit gateau made with orange mascarpone cream over layers of grapefruit mousse and orange biscuit.  Techniques combining juicy ingredients to make creams and mousses are taught. Bring home a few petits gateaux to impress.

Class available starting November.

 

Contemporary Éclairs
 

$129/person

Difficulty level: II
Duration: 4.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 8 points

Description coming soon!

Dark Chocolate Red Bean Terrine
in Parcel

$129/person

Difficulty level: III
Duration: 2.5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 8 points

Our most mysterious cake that spells the romance of delivering a message in the ways of the olden days. Inside the crispy parcel, a dense, melt-in-your-mouth chocolate terrine tells the story of love, of desires, of a bittersweet experience that only chocolate connoisseurs would appreciate. Making that parcel alone is a feat. This cake is not for everyone.

Mont Blanc, Chestnut Dome Cake
 

$129/person

Difficulty level: III
Duration: 4 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 8 points

This classic French Mont Blanc features chestnuts in its various texture – pureed and glazed – along the bavarois and meringue that forms the core of this "White Mountain".  Cut it open, and you shall find these components in layers on top of a chiffon.

In this lesson, you will learn to make all these components from scratch with classic techniques, and bring home a 6” dome cake that you make!

 
 

Queen of Black Forest Entremet

$129/person

Difficulty level: III
Duration: 5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 8 points

Formed into a ring resembling crown jewels of majestic queens, the Black Forest entremet interprets the classic flavours of light kirschwasser and airy dark chocolate in haute couture.  The 7” circular entremet you will make, adorned with ornaments such as glazed mousse spheres and chocolate barks, gets its professional look from the Lady Queen silicone mold kit made in Italy by Silikomart.

Class available starting November.

Golden Pillow Durian Entremet

$159/person

Difficulty level: III
Duration: 5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 10 points

Some says this “King of Fruits” taste like heaven and smell like hell.  We say we want to make a durian pillow and sleep on it. Components of this entremet include durian bavarois, coconut creme, kalamansi sago, and ladyfingers.  Simple coloured cocoa spraying will be covered.

Pierre Hermé's
Tarte Infiniment Vanille

$159/person

Difficulty level: III
Duration: 5 hours
Format: Hands-on
Minimum # of students to run: 2
Prepaid Points: 10 points

Description coming soon!