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Advanced Level Training
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An entremet or entremets meaning "between servings" in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert.

At Vegan Gastronomy we add this new designer course to be at the top of our list in making exotic vegan pastries. This CERTIFIED COURSE is designed to complement our other courses and teaches advanced techniques in using Potato Protein to make foam type pastries and shows innovative ways to plate these fancy dishes.


We will be making 6-8 entremets with multiple components and many sub recipes on sponge cake, sable, mousse, jelly, creams, crunchy layer, glazes and various high end decorations.
This is NOT a beginner course, many of the students coming to this course have already completed the Vegan Baking and Pastry courses or already work in the bakery/pastry industry or have confidence in producing traditional pastry products already. All our courses also include reference material. This one specifically on each element required to build this high-end luxury pastry, in addition to ingredient and product information, history, also modernist and traditional ways to create various pastry textures. 
By the end of the Middle Ages, ENTREMENT had evolved almost entirely into dinner entertainment in the form ornaments often packed with symbolism of power and regality. In English it was more commonly known as a subtlety (also sotelty or soteltie). 
This is an advanced course for those wanting to create pieces of edible Vegan art.