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The Entremet Glacé: 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

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