Delve into the exquisite world of entremets, Petit Gateaux, and Gateau de Voyage in our 3-day demonstration class led by a distinguished MOF patissier. Discover the secrets behind crafting 4-5 tantalizing recipes from each category, and elevate your pastry skills to new heights! Day 1

1. Caramel Peanut Finger: Individual cake, peanut dacquoise, caramel peanut, and chocolate mousse

2. Strawberry Saint Honore: Inverted puff pastry base, strawberry confit, almond sponge and strawberry chantilly cream

3. Caramel Flower tart: puff pastry base, caramel sauce, tatin apple sponge and caramel chantilly

4. Dacquoise tart: sable base, pineapple confit, almond dacquoise

Day 2

1. Sakura: Individual cake, red fruit confit, vanilla cream and almond sponge with sakura mousse

2. Zesty: Cake with lemon mousse, hazelnut dacquoise and Gianduja cream .

3. Peanut Bijoux: individual cake with chocolate sable, cooked bananas, peanut cream, peanut mousse

4. Chocolate Financier: moist butter cake with chocolate dacquoise and salted caramel ganache

Day 3

1. Babanana: Individual cake with soaked baba, mango jelly and flambe banana mousse

2. Basil Berry: Cake with blue berry sponge, apple jelly, basil and apple mousse

3. Choco Cherie: Cherry chocolate mousse with red fruit confit and brownies base

4. Café Caramel Butter Cake: Coffee butter cake with caramel and walnuts