Pastry chef and owner of Bachour Miami. World´s best Pastry chef in 2018 and 2019 (Florida, United States of America)

Antonio Bachour


What's included?

  • 3h 11 min HD video
  • 5 recipes 
  • 40 lessons
  • Recipe Book (English, Spanish, German, French)
  • Course Certificate

SpanishEnglish, Spanish, Italian, French, German, Portuguese


Watch Intro Video
Presentation

Petits Gâteaux

In this online course, you will learn how to prepare spectacular petits gâteaux, guided by Miami-based pastry chef, Antonio Bachour. We have selected petits gâteaux that combine different techniques to achieve haute cuisine pastry in miniature.

Petits gâteaux are individual cakes each weighing approximately 90 grams / 3 oz. and intended as a single serving. They are perfect for displaying in a bakery or restaurant pastry case, or even enjoying at home.

Antonio has selected 5 showstopping petits gâteaux that combine a wide variety of techniques, like these: 

  •  Working with chocolate
  • Different types of fillings
  • Glazes
  • Variations on chocolate
  • Pebbled textures
  • Ganaches
  • Stunning decorations


Acquire numerous techniques that you’ll be able to apply to your own creations, or simply replicate these marvelous cakes.


Course curriculum

What you'll learn

Techniques and the art of preparing haute pastry petits gâteaux.

In this online course, you will learn how to prepare, assemble, and decorate a series of edible works of art known as petits gâteaux. These small cakes are made using haute cuisine pastry techniques, and they become nearly irresistible once they are decorated with fancy and/or original finishes that make them ideal for display in a pastry case, as a highlight of your restaurant menu, or for surprising your guests at home.

Discover the passion and artistry that master chef Antonio Bachour brings to the medium of pastry. Acquire his techniques and apply them to your own creations.

Who is it for?

Pastry professionals and advanced pastry amateurs who wish to continue learning new techniques. This course is also for those who would like to discover Antonio Bachour’s way of relating to pastry: his passion, his combinations of textures and flavors, his concept of cakes, and his original ideas that you can apply to your own creations.


Recommended equipment 

Suggested tools and materials for some recipes (though not essential for the course):

  • Kitchen robot / food processor
  • Molds
  • Spatula
  • Pastry bag
  • Knife
  • Greaseproof / wax paper
  • Oven
  • Turmix / immersion blender
  • Grater (for decorating)


Instructor

Pastry chef and owner of Bachour Miami. World´s best Pastry chef in 2018 and 2019 (Florida, United States of America)

Antonio Bachour

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.

Reviews

5 star rating

Great course

Sixto C

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.

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5 star rating

Very useful course. Many techniques and combinations.

Jaume P

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.

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4 star rating

Recommendable

Ivan S

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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