MOF Chef Stephane Leroux Hands-on Masterclass

MOF Chef Stephane Leroux

Stephane Leroux, a Meilleur Ouvrier de France (MOF 2004) in Pastry and Confectionery, is a world vice-champion and winner of multiple professional competitions. As an author of books on chocolate and praline, he is dedicated to sharing his expertise through global training sessions. For nearly 20 years, he has collaborated with Belcolade as a consultant, helping pastry chefs and chocolatiers worldwide refine their craft.

Recipes:

Vanilla Caramel Misérable Entremet

A refined take on a Belgian classic:

• Almond Misérable sponge
• Vanilla mousseline cream
• Salted butter whipped caramel
• Roasted almond batons

Pistachio Pineapple Entremet

A bold pairing, reimagined. Originally created 30 years ago in a Brussels pastry shop, this modern version elevates pistachio and pineapple into a fresh, vibrant entremet.

 Mexique Soleil Noir Entremet

A complex creation with:

• Almond cocoa sponge
• Almond-hazelnut crumble
• Orange-passion fruit compote
• Mexique origin chocolate crémeux
• Mousse ganache & glaze

 PNG Blanc 36 Cassis Vanilla Entremet

Using rare Papua New Guinea white chocolate (36%) with a light anise note, paired with cassis, red fruits, and vanilla. A bright, aromatic summer entremet.

Pear Saffron Chocolate Tart

A modern twist on the pear-chocolate classic, enhanced with a touch of saffron, highlighting the flavor of Williams pears, ideal for pastry applications.

Mokamba

A delicate balance of Amber chocolate, bold coffee, and orange zest, bringing warmth and depth to this elegant entremet.

Why attend?

• Learn directly from Stéphane Leroux, MOF
• Master texture, flavor balance, and modern presentation
• Leave with full recipes, techniques, and creative insights

Limited seats – Register now!