Entremet Course: 7 Modern Builds
Seven finished petit entremets, built component by component: sponges, gels, croustillants, mousses, and the assembly logic that holds them.
Jeffrey Tan
Chef Patissier & Owner, JT Patisserie · Penang
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
19 Lessons, 110 min total
- FREE
Introduction
- FREE
#1 Vanilla Sponge
- FREE
#2 Chocolate Sponge
- FREE
#3 Pandan Sponge
- FREE
#4 Mandarin Gel & Insert
- FREE
#5 Raspberry Curd
- FREE
#6 Strawberry Marmalade
- PRO
#7 Palm Sugar Jelly
- PRO
#8 Croustillants: Two Crunchy Bases
- PRO
#9 Vanilla Mandarin Mousse
- PRO
#10 Matcha Ganache & Mousse
- PRO
#11 54% Chocolate Mousse: Two Textures
- PRO
#12 Coconut Mousse
- PRO
#13 Mandarin Vanilla Entremet Assembly
- PRO
#14 Matcha Yuzu Entremet Assembly
- PRO
#15 Cendol Entremet Assembly
- PRO
#16 Strawberry Charlotte Entremet Assembly
- PRO
#17 Chocolate Raspberry Entremet Assembly
- PRO
#18 Mango Passion Entremet Assembly
- PRO
#19 Hazelnut Calamansi Entremet Assembly
About this course
This entremet course starts with the parts. Three sponges: vanilla, chocolate, pandan. Four fruit and sugar inserts: mandarin gel, raspberry curd, strawberry marmalade, palm sugar jelly. Two croustillants for crunch. Four mousses, including a 54% chocolate worked to two separate textures. Nineteen lessons, with matcha, yuzu and calamansi running through them.
Assembly comes second, and that order is the technique. Every component is judged on its own before it goes near a ring: a sponge that holds its crumb under a frozen insert, a gel set firm enough to slice clean, a mousse aerated to sit between them. Rich cream is then balanced against bright fruit, croustillant against both.
Seven finished entremets come out of it: mandarin vanilla, matcha yuzu, cendol, strawberry charlotte, chocolate raspberry, mango passion, hazelnut calamansi. You leave able to move a new flavour into an existing build without redesigning it, because you know what each layer is doing.
Lessons
19
Video
1 hr 50 min HD
Recipes
20
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Build three sponges, vanilla, chocolate and pandan, that hold under a frozen insert.
Set four fruit and sugar inserts that slice clean at service temperature.
Aerate four mousses, including a 54% chocolate worked to two distinct textures.
Assemble seven entremet recipes from components, ring to finish, in one session.
Petit entremets today, viennoiserie tomorrow.
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Meet your instructor
Jeffrey Tan
Chef Patissier & Owner, JT Patisserie · LA LISTE Pastry Talent of the Year 2026
Jeffrey Tan received LA LISTE's Pastry Talent of the Year Award in 2026. He is a Malaysian pastry chef, instructor, and the owner of JT Patisserie in Penang, where he was born and raised.
He trained and worked across Taiwan, France and Korea before returning to Penang to build his own style, and has taught over 150 classes as one of Southeast Asia's leading pastry consultants. In this course he works through the component library first, then the seven assemblies that use it.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
Skilled bakers going further
First entremet or hundreds already, pastry cooks who want each component judged on its own.
Chefs adding a pastry program
Pastry chefs who want the aeration, the setting and the clean assembly behind every layer.
Pastry chefs raising their standard
Sponge, mousse and insert enthusiasts who want to build a modern entremet properly.
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Petit Entremets: Next Generation · Jeffrey Tan
