About the Course
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! You will be learning:
Fine Tropical Tart
Jasmine: Chinese almond mousse, almond sponge, peach jelly jasmine cream
Peanut Chocolate
Capsicum Raspberry: Campsicum raspberry mousse, vanilla cream, raspberry confit
Mandarine
Sunny Mango
Coffee Cake
Cafe de Paris: Coffee cream, chocolate sponge, coffee creamy chocolate
Rhapsody: Dark chocolate mousse, crumble base, sacher sponge, raspberry confit
Babanana: Rum baba, caramelised banana mousse
Red Fruits Mille-feuille
Peach Amphora
Berries and Chocolate Butter Cake: Chocolate butter cake with red fruits
Caramel Butter Cake: Financier base, hazelnut praline cubes, salted caramel ganache
Orange Passion Butter Cake: With mango filling
About Masterchef
Jean-Francois Arnaud
Jean Francois Arnaud, an esteemed international consultant in Pastry & Bakery since 2006, is headquartered in Malaysia, leveraging his expertise across Asia and the Middle East. Renowned as MOF 2000, the highest accolade in French craftsmanship, he has collaborated with distinguished pastry chefs and global publications such as Thuries Gastronomie Magazine, where he curated monthly recipes for a decade. With a career spanning back to 1977, he has held executive pastry chef positions in Michelin-starred restaurants and hotels, accumulating numerous awards in artistic pastry, chocolate showpieces, and sugar arts. His tenure as Technical Director of Ecole Nationale Superieure de la Patisserie in Yssingeaux, France, underscores his role in shaping the future of pastry education at one of France's premier culinary institutions.