Fine Pastry Arts

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.

Offered Classes:

• French Pear Almond Tart- On ‘Bourdaloue Road’ in Paris, this very Parisian tart became a classic tart that incorporates poached pears, roasted almonds, and frangipane cream. Learn to make the tart base and frangipane from scratch for they will pave your road to haute pastry.

• Trianon Crispy Dark Chocolate Entremet- Marie Antoinette might love her chocolate cake, but who are we to judge when we make our royally decadent entremet with a nutty dark chocolate ganache over an airy cocoa sponge, topped with delicate piped chocolate mousse and a crisp, tempered disc.

• Queen of Black Forest Entremet- Black Forest is where the famous kirschwasser (cherry brandy) evolved, and such aromatic elixir is what goes into the classic gateau, which we modernized into a crown-like mirror-glazed entremet that comprises the classic flavours on a flourless chocolate cake.

• Mont Blanc, Classic Chestnut Dome Cake- Mont Blanc is the snow mountain atop the Alps, and the dessert that bears its name is a mount of chestnut goodness. Learn to combine the classic meringue and marron puree with a sponge cake and chestnut bavarian mousse for a mount of pleasure.

• Modern Bûche de Noël: Coconut Ube- The traditional yule log takes its romantic turn into a lilac coloured entremet constructed with a creamy purple yam bavarois layer encapsulating a coconut centre, set on top of a macaroon base biscuit. Snowy handmade marshmallows adorn.

• Pierre Hermé's Tarte Infiniment Vanille- The “Picasso of Pastry” invented stunning flavour combinations, but at his pinnacle was a series of desserts featuring infinitely pure flavours. These fancy vanilla tarts comprise vanilla from different origins in its components – tart shell, ganache, cream disc, glaze, and more.