Entremet (2 class series)
$275 per person
Please note that this class takes place over the course of two Saturdays (start date 09/22) or two Thursdays (start date 10/18).
What You'll Learn
By the end of the class, you will learn:
- How to create unique combinations of flavors and textures
- The secret to a shiny mirror glaze and matte finished chocolate sprays
- How to perfect the perfect silky mousse
About This Class
If you’ve taken our Pastry Fundamentals class or are an advanced home baker, it is time to take your skills to the next level in this advanced entremet class.
This two-session class will go through the steps in creating these bakery-worthy, multi-layer cakes of various textures and fillings. You will tackle a range of different elements to make up your entremet including mousses, insert flavors, and garnishes.
Coconut Tropicale, Housemade Gianduja, Silky Valhrona Chocolate Mousse with a Mirror Glaze, and Peach Milk Chocolate
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Jessica Sullivan got her start cooking professionally with Paul Kliste at his Restaurante Fratelli in Portland, Oregon. After relocating to San Francisco in 2004, she worked as executive pastry chef at Nancy Oakes’ Boulevard Restaurant, and later at Prospect. In 2012, she accepted the position of executive pastry chef for Craig Stoll’s Delfina Restaurant Group. Today, she is a full-time Pastry Arts instructor at San Francisco Cooking School and serves on the board of non-profit Sprouts Cooking Club.