Signature Entremets
Discover signature entremets with Hans Ovando, where pastry becomes a medium of expression. Through the creation of layered signature entremets – each with its own identity – you will explore precise techniques, surprising textures, and unique flavors.
Gastronomic Consultant in Uzbekistan and Central Asia, Former Director of Be Chef Pastry School
Create signature entremets using modern techniques and bold flavors in a proposal that fuses art, science and creativity
In this online course, Hans Ovando will guide you through the creation of signature entremets composed of multiple layers, where each element has a precise composition culminating in the equilibrium of flavor, texture, and form. From planning to finishing, you will work on each component as if it were a brushstroke on a canvas.
Throughout the course, you will create seven modern entremets that combine sponge cakes, crunchy layers, mousses, glazes, gels, and chocolate decorations. With both a technical and artistic approach, you will develop key skills such as mirror glazing, tempering, the use of premium ingredients, and professional decoration techniques. This proposal reaches beyond taste in order to communicate a stylistic vision.
At the end of this online course, you will be able to:
- Compose layered entremets with balanced flavor, texture, and structure
- Apply advanced techniques such as mirror glaze, whipped mousse, gel layers, and chocolate decorations
- Incorporate interesting ingredients such as black truffle, tonka bean, and Arbequina olive oil
- Assemble a modern entremet correctly, controlling temperature, timing, and sequencing
- Adapt the base recipes and techniques to develop your own creations
Course Syllabus
Course Content
Chapter 2 - New Sachertorte
Chapter 3 - Black Sesame, Black Truffle, and Citrus Entremet
Free
Chapter 4 - Coffee and Almond Entremet
Chapter 5 - Red Berry and Yogurt Entremet
Chapter 6 - Lychee and Pistachio Entremet
Chapter 7 - Apple and Hazelnut Entremet
Chapter 8 - Complementary Preparations
Build signature entremets with technical skill, and personality
What you'll learn
New Sachertorte: A reinterpretation of the classic Sacher, featuring brownie sponge layers, almond praline crunch, a two-chocolate mousse, black mirror glaze, and artistic chocolate decorations.
Black Sesame, Black Truffle, and Citrus Entremet: Intense and fresh contrasts with black sesame financier, white chocolate and Arbequina olive oil mousse, basil cream, and black truffle slices.
Coffee and Almond Entremet: Deep aromas and warm textures with almond and coffee sponge, caramelized bananas, praline cream, and vanilla-coffee mousse.
Red Berry and Yogurt Entremet: Light acidity and perfect structure with mint sponge, baked cheesecake insert, yogurt mousse, and berry glaze.
Lychee and Pistachio Entremet: A balance of floral and nutty flavors with pistachio financier, white chocolate mousse, raspberry-lychee gel, and delicate finish.
Apple and Hazelnut Entremet: Apply complex techniques to comforting flavors. Combine moist hazelnut sponge, roasted apple gel, cinnamon toffee, and hazelnut mousse.
Complementary Recipes: Whipped ganaches, pralines, neutral nappage, nut pastes, and more. Plenty of resources to enrich your creations and expand your flavor combinations.
In this course, in addition to the recipes themselves, you will also learn a variety of pastry and chocolate techniques that will serve you on many occasions.
The techniques you will learn are:
- Mirror glazing
- Chocolate tempering and molding
- Whipping and stabilizing mousses and cheesecakes
- Layered and flavored gels
- Emulsions for creams and ganaches
- Temperature and timing control
- Caramelization
- Toffee preparation
- Layered assembly and composition
- Creative use of premium ingredients
- Professional entremet design and decoration
Course recipes
In this course you will learn
Meet your Instructor
Gastronomic Consultant in Uzbekistan and Central Asia, Former Director of Be Chef Pastry School
Hans Ovando was awarded Best Master Artisan Pastry Chef in Spain (MMAPE) in 2022. He has become one of the most celebrated pastry chefs on the international scene and is the first pastry chef to win both official awards granted by the Spanish Pastry Business Confederation (CEEAP): M.M.A.P.E and M.M.A.C.E
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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