Entremet (or layered gateaux) are elaborate desserts made of layers of varying, complementary textures. A range of classic patisserie skills are needed to make each layer – for example you may make a mousse, a jelly and brulee, a biscuit or sponge layer. Yolande will teach you how to assemble your layers and finish your entremet with a glossy glaze and fine decoration so that it looks professional and stunning.
Yolande Stanley is one of the most skilled patisserie tutors in the UK. She is one of only 7 people in the UK to be awarded the prestigious Master of the Culinary Arts for Pastry (other holders include Claire Clark and Benoit Blin). Yolande worked as Head Pastry chef at Cliveden and the Carlton Hotel in St Moritz, The Ritz and at the Landmark Hotel before becoming a senior lecturer at Thames Valley University teaching Patisserie to degree level. For the past 10 years Yolande has been the UK Training Manager for UKSkills for Confectionery and Pastry, tasked with training young chefs to World standard to represent the UK at the WorldSkills Competition. At the awards themselves she has to swap hats as she is also the International Judge and Chief Expert (elected by her contemporaries - 18 other International Experts).
This is the fourth in a series of five focused master class days that can be taken individually or together to build your skill levels and which will leave you confident to produce beautifully presented set piece presentation gateaux.
Includes lunch with wine.
NB This class includes jellies and mousses using gelatine so please call us before booking if you have dietary requirements which exclude gelatine.