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Entremet Course with Jeffrey Tan: 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

19 Lessons, 110 min total · Pastry · Advanced

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Petit entremets by Jeffrey Tan

What you'll learn: 19 lessons, 110 min

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: Advanced
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.

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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.

All recipes by Jeffrey Tan

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.

Petit entremets today, viennoiserie tomorrow. One membership.

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