Professional Pastry Principles

Dive deep into the artistry of ‘Classic Entremets’ with Enderun Extension. This opening class of our Professional Pastry Principles series will guide you through the intricacies of crafting timeless recipes such as Opera, Charlotte aux Poires, Mola, Black Forest, and Sachertorte.

Expand your repertoire and elevate your craft.

Elevate your skills and learn how to create stunning “Puff Pastries”. As the second installment in our Professional Pastry Principles series, this course will help you refine your skills under the guidance of international chefs from Ecole Ducasse Manila and expand your pastry repertoire by teaching you how to make restaurant-quality Jalousie, Millefeuille, and Rhubarb and Strawberry Allumettes.

Master your craft and open new career opportunities.

Discover the secrets to making exquisite Le Temp des Cerises, By Bruno Mondocoudiol, Bromelia, Calisson, and other Modern Entremets in the third installment of our Professional Pastry Principles series. Under the expert guidance of our international chefs from Ecole Ducasse Manila, you’ll delve into the intricate process of creating these layered masterpieces that embody both tradition and innovation.

Infuse a touch of elegance into your mastery of chocolate at Enderun Extension’s Chocolate Foundations, the fourth installment of the Professional Pastry Principles series. This one-week course will equip you with a comprehensive understanding of the technical aspects of creating chocolates. Under the guidance of our international chefs from Ecole Ducasse Manila, you will learn hwo to make chocolate eggs, pralines, and bonbons, ensuring you master the techniques to produce creations that balance exceptional taste and aesthetic appeal.

Advance your pastry career.