Pastry chef and owner of Bachour Miami. World´s best Pastry chef in 2018 and 2019
- 3h 11 min HD video
- 5 recipes
- 40 lessons
- Recipe Book
- Course Certificate
Spanish English, Spanish, Italian, French, German, Chinese, Portuguese, Russian
In this online course you will learn to prepare spectacular petits gâteaux, led by the Miami based pastry chef, Antonio Bachour. We have selected petits gâteaux that combine different techniques to achieve haute cuisine pastry in a small size format.
Petits gâteaux are individual cakes of approximately 90 grams, for just one person, and are perfect for display in the showcase of a bakery or restaurant, or even to enjoy at home.
Antonio has selected 5 star petits gâteaux that combine a wide variety of techniques:
* applications with chocolate
* different types of fillings
* different formats where the core product is the chocolate itself
* rock type textures
* surprising decors
Numerous techniques that you will be able to apply to your own creations, or to replicate these marvelous cakes.
Presentation of ingredients and concept
Preparation of cocoa meringue and chocolate mousse
Preparation and application of chocolate velvet spray
Preparation of tonka bean creamy
Preparation of chocolate Pain de Gênes
Preparation of dark and milk chocolate mousse
Preparation of chocolate glaze
Finishing and presentation
QUIZ: Concord Cake
In this online course, you will learn how to prepare, assemble and decorate a series of small gastronomic pieces of art from the sweet world, known as Petits Gâteaux. These small cakes are full of haute cuisine pastry techniques, and are super tasty and with fancy and spectacular finishing that makes them ideal for display in a showcase, on your restaurant menu, or to surprise your guests at home.
In this course, you will learn and see the passion, and artistry with which master chef Antonio Bachour works, so that you can get acquainted with his techniques and apply them to your own creations.
Who is it for?
Pastry professionals or advanced pastry amateurs who wish to continue learning new techniques. Also for all those who would like to discover, along with Antonio Bachour, his way of understanding pastry. His passion, the combination of textures and flavors, his conceptualization of cakes, and different ideas that you can apply to your own creations.
Instruments or materials suggested in some of the recipes (not essential for the course):
- Kitchen Robot
- Pastry bag
- Greaseproof paper
- Grater (decoration)
Antonio Bachour grew up in Puerto Rico and has been immersed in pastry since childhood, thanks to time spent in his family bakery. He spent his first years perfecting his artistry as a pastry chef in Puerto Rico, at the Sand Hotel and Casino, and Westin Rio Mar. In March, 2000, he moved to Miami Beach as executive pastry chef in Talula restaurant. He was soon making Italian delicacies at both Devito South Beach and Scarpetta (New York Times 3 *) in New York and Miami. In 2005, KNR Food Concepts invited Bachour to form part of the opening team at W South Beach Hotel. He later took charge of the bakery at the Trump Soho hotel, and its restaurants. In April 2005, Bachour studied in France, at L'Ecole Valrhona. In 2009, Bachour was selected as one of the best 10 pastry chefs in the United States. Bachour was corporate pastry chef for St Regis Hotel from 2011 to 2016. Hyper-creative desserts designed by Bachour have appeared in numerous pastry publications such as So Good Magazine, Dulcypas, Starchefs , Gourmet Magazine, Dessert Professional, Pastry Art & Design, National Culinary Review (US Culinary Federation Magazine). Antonio Bachour has published six books: Bachour, Bachour Simply Beautiful, Bachour Chocolate, Bachour The Baker, Bachour in Color, and Bachour Gastro. Chef Antonio Bachour travels around the world giving lessons and cooking in collaboration with the world’s best chefs, such as Massimo Bottura, Mauro Colagreco and Alex Atala. Bachour was awarded the prize of world’s best pastry chef in 2018 from “The Best Chef Awards in Milan”. Esquire Magazine designated Bachour as Best Pastry Chef in 2019. Chef Antonio Bachour owns three bakery restaurants in Miami.Show more
With the poise of a meticulous craftsman, Bachour shares the best recipes, and mastery of technique.
With the poise of a meticulous craftsman, Bachour shares the best recipes, and mastery of technique.Read Less
Very useful course, several techniques are explained in a very detailed way. You learn whipped ganaches, jams, compotes, cakes, crunchies, and the combinatio...Read More
Very useful course, several techniques are explained in a very detailed way. You learn whipped ganaches, jams, compotes, cakes, crunchies, and the combination of all these to create surprising little cakes. Of course, it’s a bit complicated to apply in a typical restaurant where you work in a hurry. However, the techniques will serve any pastry chef.Read Less
Very useful to see different ways to use choux pastry, choux pastry cake, etc, and therefore be able to make more creative and beautiful cakes.
Very useful to see different ways to use choux pastry, choux pastry cake, etc, and therefore be able to make more creative and beautiful cakes.Read Less
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What are Scoolinary's online courses?
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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