Thursday 27 August 2020 to Saturday 29 August 2020 ;
Venue: Pretoria
In this 3 day Demonstration Masterclass, Chef will create 12 recipes.

The course includes a completion certificate, recipe booklet, lunch daily and professional photographs.

Chef Antonio Bachour has created the recipes in this course using Valrhona couverture and Boiron fruit purees from France.
The demonstration will conclude with a buffet presentation and degustation of all products made.

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As instructed by Chef Nina, participants must complete a set of questionnaire to make sure that they meet the requirements for class registration.

Petit Gateux and Entremet

All materials as well as a comprehensive recipe booklet are provided as part of the course.

The three day master class will conclude with a buffet presentation and degustation of all products made.
Entremets and Petits gateaux

Dates: Thurs 19th September – 21st September 2019
Time: 9am – 5pm
No. of menu: 10 recipes
Level: Intermediate – Professional
Venue: Pretoria

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Entremet’s have become hugely popular, and the pâtisserie trend is on the rise. Visually stunning and flavoured in a myriad different ways.

This 6 hour ‘hands-on’ class will teach you how to make petit gateux, 3 different recipes; layered with fillings and decorated to perfection.

Skills you will learn

Basic pâtisserie terminology

Steps to create the perfect Entremet Mirror glazing

Presentation ideas

This workshop is suitable for beginners, apprentice bakers or those who are passionate about cuisine and want to perfect their techniques.

Key information

Date: Saturday 7 March 2020 – Johannesburg
Saturday 14 March 2020 – Cape Town
Duration: 6 hours  | 1 session,

Included: ingredients, course manual and apron. All of the food created during the day is yours to take home with you.

Spaces are limited! Send an email thestylishbakers@gmail.com to secure your space.

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Shop the flg essentials to recreate this Entremet- Curvy mould by Pavoni Italia ,  yuzu, fish gelatine, Valrhona Ivoire 55% white chocolate, red cocoa butter, oval cake board.

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As instructed by Chef Karim, participants must complete the set of questionnaire to make sure that they meet the requirements for class registration.

Entremets, Petits gateaux, Choux & Tarts

Dates: Wed 28 – Sat 31 October 2020
Time: 9am – 5pm
No. of menu: 12-14 recipes (unknown)
Level: Intermediate – Professional
Venue: Cape Town

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A pistachio Jaconde base with layers of Orange blossom cremeux , White chocolate vanilla bean Mousse and a strawberry compote centre. The Entremet was covered with a mirror glaze and decorated with macarons.

Re create this pastry using Zuccoto 160mm, zuccotto 135mm and half spheres dome  80mm. Also shop pectin NH, fish gelatine, orange blossom water, vanilla bean powder, invert sugar, pistachio paste, Valrhona white chocolate, titanium dioxide, gold leaf, and a gold board.

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