Masterclass: Engineering & Architecture of Modern Entremets
About this training
A total and technical immersion dedicated to the high technology of dessert. This intensive masterclass focuses on mastering textural balances, the science of gelling, the art of perfect icing and the use of high-precision geometric molds.
Practical Info
Technical Program
0101. Fundamentals of Modern Desserts
- Architecture of a professional dessert
- Texture balance
- Association of flavors
- Calculation of proportions
- Organization of assembly
0202. Professional Foams & Aerial Emulsions
- Mousse based on Bombe Paste
- Mousse made from Custard
- Italian Meringue Mousse
- Ganache based mousse
- Ganache
- Supreme Creams
0303. Inserts, Creamy & Candied
- Creamy Chocolate
- Creamy Vanilla
- Creamy Coffee
- Fruit Candied
- Gelled Grouts
- Professional Marmalades
- Flowing Inserts
0404. Crispy & Textured
- Crispy Praline
- Feuillantine
- Streusel
- Dried Fruit Crunchies
- Chocolate Crisps
- Hydrophobic Barriers
0505. Professional Cookies
- Mona Lisa cookie
- Dacquoise biscuit
- Success Cookie
- Sponge cake
- Chocolate Cookie
- Soft Biscuit
0606. Glazes & Finishes
- Chocolate Mirror Glaze
- Colored Mirror Glaze
- Icing Rock
- Velvet Effect
- Neutral Topping
- Premium Finishes
0707. Freezing & Unmolding Techniques
- Temperature Management
- Professional Freezing
- Perfect release
- Texture Preservation
- Preservation
08Signature Moroccan Entremet
- Almond
- Orange Blossom
- Honey
- Citrus
09Pistachio & Red Fruits Dessert
- Pure Pistachio
- Raspberry
- Strawberry
- Red Fruits
10Entremet Café Grand Cru
- Arabica Coffee
- Dark Chocolate
- Caramel
11Entremet Tonka Prestige
- Tonka bean
- Vanilla
- Milk Chocolate
12Passion & Lemon Entremet
- Passion fruit
- Yellow Lemon
- Lime
13Entremet Gianduja
- Hazelnut
- Milk Chocolate
- Praline
14Three Chocolate Dessert
- Dark Chocolate
- Milk Chocolate
- White Chocolate
15Entremet 3D Design
- Geometric Molds
- Modern Design
- Visual Effects
1610. Artistic & 3D Desserts
- Professional Silicone Molds
- Geometric Desserts
- Dessert Design
- Marble Effects
- Metal Effects
1711. Haute Pâtisserie decorations
- Chocolate Decors
- Crispy Decors
- Fruit decorations
- Sugar decorations
- Elegant Finishes
1812. Photography & Presentation
- Professional Dressage
- Staging
- Lighting
- Social Media Photography
1913. Costing & Profitability
- Calculation of the Cost Price
- Food Cost
- Setting the Sale Price
- Margin Optimization
2014. Final Signature Project
- Creation of an Original Dessert
- Development of an Exclusive Recipe
- Professional Presentation
- Photoshoot
- Masterclass certification
Training Gallery
Instructor — Chef Ali Hamdi
Chef Ali Hamdi is the founder of Centre Malak and Academy Pro Hamdi, two renowned establishments in the field of professional pastry training in Morocco. With 19 years of experience in the culinary and pastry arts, he has dedicated his career to transmitting professional expertise.
Participant Reviews
An exceptional experience! Chef Hamdi explains in a clear and practical way. I have made enormous progress technically.
It changed my view of professional production. I learned how to create premium products with consistent quality.
The best investment I have made. The technical content is very high quality and the teaching method is very accessible.
Price & Registration
To register and check available dates, contact us directly via WhatsApp
Book your spot via WhatsAppFrequently Asked Questions
Q1How many desserts are made in this masterclass?
8 signature desserts are made: Moroccan Entremet, Pistachio & Red Fruits, Coffee, Tonka, Passion Fruit & Lemon, Gianduja, Classic, and 3D with geometric molds.
Q2Is the mirror glaze technique taught?
Yes, you will master the Absolute Mirror Glaze (30°C–35°C), the Gourmet Glaze (Rock) and the Velvet Effect spray for perfect finishes.
Q3What is the difference between a classic dessert and a modern dessert?
The modern dessert is distinguished by its upside-down assembly, its complex textured balances (mousses, inserts, crisps), its geometric molds and its professional mirror finishes.
Target Audience
Professionals, party chefs, enthusiasts and project creators wanting to master reverse assembly techniques, perfect icing and high-end texture combinations.