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Professional Pastry Principles: Modern Entremets

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.

Professional Pastry Principles: Chocolate Foundation

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.