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One of the most respected pastry chefs working today, the award-winning Antonio Bachour offers here a full array of small desserts and pastries, beautifully photographed and supported by step-by-step photography showcasing how he creates them.
Written in both English and Spanish, Bachour Gastro displays creativity as well as technical accomplishment, both of those informed by the chef’s extensive international travels. A “taco” consists of a tempered chocolate shell filled with chocolate crémeux, mango-guava coulis, and almond caramel. The classic carrot cake reappears enrobed in a cream cheese whipped ganache and topped with mango-pineapple compote. “Madagascar” is a miniature tart inspired by Pierre Hermé, in which the crust, the almond cake it holds, the mascarpone ganache, the almond praliné, and crème pâtissiére are all richly infused with vanilla. And among several savory treats, Bachour includes “Quiche”: croissant dough filled with Gruyére cheese and bacon.
Anyone tasked with producing petits fours, mignardises, or plated desserts, or in stocking an eye-catching pastry case will find a great deal of utility and inspiration in this handsomely produced work. Chef Bachour’s books always seem to have a short life, so we have taken a strong position on it in order to be able to cope with significant demand.
In English and Spanish. Hardcover. Color photographs throughout.