Exotic Entremet (Paradise in Miami)
In this upcoming session, join Puratos’ Technical Advisor Claude Villard for a detailed 30-minute demo focusing on how to properly build an Entremet, showing two different fillings, cake, glaze and a base. Learn additional tips and tricks and have the opportunity to partake in a Q&A!
Claude will:
- Highlight two different fillings, cake, glaze, and base
- Fundamentals & parameters of proper Entremet building
- Equipment: Robot Coupe, Rack Oven, Mixer, Induction Burner
Key Highlighted Techniques include:
- Anglaise Based Mousse
- Cremeux
- Compote
- Mirror Glaze
- Short Crust
- Garnish
- High Ratio Cake
Meet the Technical Advisor
Claude Villard, Technical Advisor Chocolate/Patisserie/Bread
Education: Johnson & Wales University
Overview work history:
- Executive Pastry Chef for Wholesale Distribution - 8+ years
- Pastry Chef for AAA 4 Diamond Rated Hotel/Restaurant
- Executive Pastry Chef for Country Club
- 1 year at Puratos
From an early age, Claude Villard had two passions, working with his hands and sweets. Often, his mother would find him snacking on a spoon full of sugar while taking apart and reassembling the family toaster oven. With his drive for perfection and his enthusiasm for food it was only a matter of time before he was drawn into the culinary world. With over 14 years of experience in patisserie, Claude Villard has worked in some of America’s finest country clubs, hotels, and restaurants making him well versed in all aspects of patisserie.
Now, as the Supervisor of the Puratos Innovation Center in Miami, his creativity and passion push the limits of flavor and design in breads, chocolate and patisserie. Even after years of working within the industry, Claude Villard’s thirst for knowledge propels him to continuously grow and push innovation.
Claude’s Advice: “Don’t be scared to try something exciting and new, be bold with your flavors!”
