Fruit-Illusion Entremets (2-Day Micro-Workshop) — Hyper-Real “Fake Fruit” Cakes

South Africa’s most exclusive pastry class: only 4 seats over 2 days with Chef Fabien. Learn ultra-realistic fruit entremets—glossy glazes, velvet finishes, perfect inserts. Everything included.

Day 1: Saturday, 20 September 2025 | 14:30–17:00 (2.5 hrs)

Day 2: Sunday, 21 September 2025 | 11:00–13:30 (2.5 hrs)

Crème & Croissant Baking School, Observatory, Cape Town

Investment: R 2,290 per person (covers both days) | Only 4 seats

This is the most exclusive, high-level pastry experience in South Africa—a tiny, focused group (just 4 pax) so Chef Fabien can give you the kind of precision coaching these pieces deserve. Over two calm, detail-rich sessions, you’ll build hyper-real “fake fruit” entremets from the inside out: insert, mousse, glaze/velvet finish, and final detailing. No rush, no noise—just world-class method, beautiful produce, and laser-sharp technique adapted to SA conditions.

WHAT YOU’LL LEARN

• Construction: layering insert, mousse, and base for clean, stable cuts

• Moulding & demoulding: tension points, smooth edges, zero cracks

• Finishes: high-gloss mirror glaze and/or velvet (cocoa-butter) effect

• Colour theory: natural fruit tones, shine vs. matte, realistic stems/leaves

• Texture & flavour balance: acidity, fat, sweetness, and real fruit profiles

• Timing: freezing curves, glazing temp windows, perfect serving texture

• Transport & storage: how to carry, hold, and present like a pro

WHAT’S INCLUDED

• All premium ingredients, pro moulds (in-class use) & equipment

• Take-home fruit-illusion entremets crafted by you

• Apron & chef hat

• Jam & tea tasting break (plus little French treats)

• Extra recipes to keep practising and riffing on flavours

• Packaging/box for safe transport

WHY THIS CLASS IS UNIQUE

• Only 4 seats — the smallest, most attentive pastry training we offer

• Helmed by Chef Fabien (fresh from France, top-tier teacher of fine pastry)

• One-of-a-kind in SA: these ultra-real fruit entremets aren’t taught anywhere else at this level

• Methods tuned to South African ingredients, climate, and ovens so you can repeat success at home

WHO IT’S FOR

Ambitious home bakers, pastry students, and pros ready to level up to boutique-patisserie standards. If you love meticulous work and spectacular results, this is your class.

GOOD TO KNOW

• Attendance on both days is essential (it’s a 2-stage build).

• Allergens: dairy, eggs; may contain nuts and gelatine.

• Venue: Crème & Croissant Baking School, Observatory, Cape Town. Please arrive 10 minutes early.

Seats are almost mythical—only 4. If you’re serious about high pastry, book now and leave with fruit that looks too real to eat… until you cut it.