ONLINE COURSES | Course Calendar

The Entremet GlacÚ: Champignon Framboise, by Pastry Chef Hiroyuki Emori

Learn how to make the Entremet Glacé with the Pastry Chef Hiroyuki Emori

The course


Subject
Pastry Chef Hiroyuki Emori, winner of FIPCG World Championship of Pastry, Chocolate, and Ice Cream in 2015, will reveal his original recipe of Entremet Glacé "Champignon Framboise" to celebrate 5 year anniversary of Carpigiani Gelato Pastry University.

Course Language:
English and Japanese 

How it works
Sign up for the lesson and get a free membership for this portal (free until 31st of March 2021).
You will have free access for one year to all the contents, videos, interviews and recipes of Carpigiani Gelato Pastry University and guest instructors.

LANGUAGE : ENGLISH

Privacy notice

We use cookies or similar technologies for technical purposes and for different purposes only with your prior and explicit consent as specified in cookie policy.

You can express your consent using the button "Consent all". Unless you select one of this options we will use essential functional cookies only