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Online entremet class: seven petit entremets

Jeffrey Tan placing a raspberry on an entremet among a row of petit entremets
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7 days free, full access. Every masterclass, 50,000+ recipes, 1,500+ chefs.

Build seven petit entremets, from mandarin vanilla to cendol and hazelnut calamansi, with Jeffrey Tan, LA LISTE Pastry Talent of the Year 2026.

  • 19 lessons
  • 1 hr 50 min
  • Pastry
  • Advanced

Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries

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What you'll learn

19 lessons · 1 hr 50 min total

  1. Introduction FREE
  2. #1 Vanilla Sponge FREE
  3. #2 Chocolate Sponge FREE
  4. #3 Pandan Sponge FREE
  5. #4 Mandarin Gel & Insert FREE
  6. #5 Raspberry Curd FREE
  7. #6 Strawberry Marmalade FREE
  8. #7 Palm Sugar Jelly
  9. #8 Croustillants: Two Crunchy Bases
  10. #9 Vanilla Mandarin Mousse
  11. #10 Matcha Ganache & Mousse
  12. #11 54% Chocolate Mousse: Two Textures
  13. #12 Coconut Mousse
  14. #13 Mandarin Vanilla Entremet Assembly
  15. #14 Matcha Yuzu Entremet Assembly
  16. #15 Cendol Entremet Assembly
  17. #16 Strawberry Charlotte Entremet Assembly
  18. #17 Chocolate Raspberry Entremet Assembly
  19. #18 Mango Passion Entremet Assembly
  20. #19 Hazelnut Calamansi Entremet Assembly

At the end of this course you will be able to:

  • Fold a cold meringue into the sponge batter for finer bubbles and a more elastic crumb.

  • Mix a blended gel with gelatin using a spatula, not a whisk, so no air gets in.

  • Keep strawberry marmalade red with trehalose, and shorten the cook with NH pectin.

  • Wrap an entremet in a chocolate band using a guitar sheet.

About this class

  • Two vanilla sponge sheets on kitchen scales
  • Hand holding a thin piece of chocolate sponge
  • Gloved hand lifting a strip of green pandan sponge

This online entremet class is built in two halves. The first twelve lessons make the components: three sponges, gels, curd, marmalade and jelly, two croustillants and four mousse lessons, with flavours such as pandan, matcha and gula melaka. Many share a method, so one technique covers several layers.

The last seven lessons assemble the entremets: a mandarin trompe-l’œil, matcha yuzu on a tart base, a cendol inspired by Penang’s famous dessert, a strawberry charlotte, chocolate raspberry, mango passion and hazelnut calamansi.

Lessons
19
Video
1 hr 50 min HD
Recipes
19
Level
Advanced
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
Jeffrey Tan laughing in a white chef jacket, holding a white cake on a plate

“The reason we use cold egg whites is because, here, our Asian country, it’s really hot.”

Jeffrey Tan · Lesson #1

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MEET YOUR INSTRUCTOR

Jeffrey Tan

Pastry chef and owner, JT Pâtisserie, Penang

Jeffrey Tan laughing in a white chef jacket, holding a white cake on a plate
  • Pastry Talent 2026LA LISTE, Pastry Talent of the Year.
  • 150+ classesOne of Southeast Asia’s leading pastry teachers.

Jeffrey Tan is a Malaysian pastry chef, instructor and owner of JT Pâtisserie, born and raised in Penang. He found his way into pastry through a love of creating happiness with food, and his mother’s work as a tailor shaped his eye for detail, colour and form.

He trained and worked in Taiwan, France and Korea before returning to Penang to build his own style and share his knowledge. In this class he builds seven entremets from twelve component lessons.

See Jeffrey Tan’s Instagram profile

Vanilla sponge tray scaler

Example values. Milk, butter and oil are 83 g each per tray, boiled together before they go into the yolks.

Egg whites
724g
Egg yolks
550g
Sugar
454g
Cake flour
316g

Key concepts

  • Pandan

    A tropical plant whose fragrant leaves flavour Southeast Asian dishes. Taught in lesson #3. (Wikipedia)

  • Palm sugar

    A sweetener made from palm sap; gula melaka is the Malaysian version. Taught in lesson #7. (Wikipedia)

  • Entremet

    In modern French pastry, a layered dessert of mousse, sponge and inserts. Taught in lesson #13. (Wikipedia)

  • Cendol

    A Southeast Asian iced dessert of green rice flour jelly, coconut milk and palm sugar syrup. Taught in lesson #15. (Wikipedia)

Frequently Asked Questions

Can I watch it for free first?

Yes. The introduction and lessons #1 to #6 are free to watch, no card required. To watch all 19 lessons with Jeffrey, start a Gronda PRO trial. Cancel before it ends and you pay nothing.

Do I need special moulds?

Yes, for the seven assembly lessons (#13 to #19) you need moulds for individual entremets. The sponges in lesson #1 are written for a 60 × 40 cm tray.

What level is it, and what language?

Advanced level. Jeffrey teaches in English, with subtitles in English, French, German, Spanish and Italian.

Do I get the recipes?

Yes. All 19 recipes are included and available in the Gronda app or on gronda.com.

Can I watch on my phone?

Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.

Can I cancel my membership anytime?

Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.

Chefs and cooks love Gronda

  • Red strawberry marmalade spread in a metal ring beside a brown mousse
  • Pale green matcha mousse piped into an orange silicone half-sphere mould
  • Green matcha yuzu entremets topped with white daisies on a tray
  • A pale green cendol entremet with a frilled white decoration on a small plate
  • A cut mango passion entremet showing its layers, topped with mango cubes

Gronda was App of the Day in 120+ countries.

  • 4.8App Store
    60.2K reviews
  • 4.8Google Play
    25.4K reviews
  • XXristos

    “Easilly one of the best app for professionals out there, would be nice a scroll to the next recipe feature to binge watch recipes/techniques.”

  • SStephen

    “Excellent app to learn great techniques and new skills. Great recipes too 👌.”

Keep learning

A cut mandarin entremet shaped like an orange, showing its layersA cut chocolate raspberry entremet topped with fresh raspberriesA yellow hazelnut calamansi entremet with a gold-topped dome and a braided border

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  • 4.8 on the App Store
  • 3M+ chefs
  • App of the Day in 120+ countries

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