Bachour the baker pdf free download

Bachour Chocolate: Antonio Bachour, Battman: … Antonio Bachour is one of the most prolific pastry chefs in the world His creations seem to come out so easily and quickly yet all of them taste as good as they look Chocolate is Bachour. Bachour Gastro by Antonio Bachour In this book, we discover the most gastronomic Antonio Bachour through 52 unique creations distributed in three large blocks Inspiration is the recreation of great universal classics with a touch of modernity; Creation gathers the results of the author's experiences and journeys around the world; and at Brunch we find delicious suggestions to taste between breakfast and lunch.

Antonio Bachour BACHOUR GASTRO In this book, we discover the most gastronomic Antonio Bachour through 52 unique creations distributed in three large blocks Inspiration is the recreation of great universal classics with a touch of modernity; Creation gathers the results of the author's experiences and journeys around the world; and at Brunch we find delicious suggestions to taste between breakfast and lunch.

Antonio Bachour presents his most culinary and refreshing In the book Bachour Gastro, now available in English and Spanish in our Books For Chefs online store, Antonio Bachour shows a new style, new recipes, new combinations, and new presentations, an innovative exercise but with the hallmark of the popular pastry chef The new book by Antono Bachour brings out his most gastronomic aspect in 52 unpublished sweet and savory … Sogoodmagazine. Bachour: The Baker jbprince. Rosebreath: [G Ebook] Free PDF Bachour, by Antonio Accessible and fun, this beautiful book features the signature flavor combinations, cooking techniques, and stunning presentations that have made Bachour such an celebrated chef of the pastry arts He has dedicated the book to cooks and pastry chefs who want to give an exciting new dimension to their desserts.

Antonio Bachour antonio. Bachour Book in my hand!!!! My dessert, Beautiful May 29, - Bachour Book in my hand!!!! Everybody will still touch and us their gizmo when getting up as well as in morning activities. Bachour Chocolate by Antonio Bachour, Battman Antonio Bachour is one of the most prolific pastry chefs in the world His creations seem to come out so easily and quickly yet all of them taste as good as they look Chocolate is Bachour.

Soak gelatin in ice water until softened, squeeze out excess water and set aside. In a medium sized pot, bring cream and scraped vanilla to a boil. In a small bowl, whisk egg yolks, and slowly add hot liquid to temper.

Stir in gelatin to dissolve. In a separate pot pour hot anglaise on the white chocolate, add mint and emulsify using a hand blender. Finally add the rum. Let cool and cover with plastic wrap pressed against the top of the cremeux to prevent a skin from forming on the surface. Let cool in the refrigerator until ready to use. Cut the dough into 12 uniform squares, 9cm x 9cm. Fold the extended corners toward the center of the dough and press to secure. The half pocket croissants are ready for proofing.

Spray a sheet pan with nonstick spray and line with parchment paper. Brush croissants with Egg Wash. Place on the parchment lined baking sheet.

Decorate with three slices of mango. Sprinkle or grate lime zest on top. In a medium sauce pot heat the mango puree and add the gelatin to dissolve. Mix with guava puree and refrigerate until set at least 6 hours.

After chilled and set blend in a blender. Transfer the Mango Cream to a pastry bag. Trim it to be perfectly rectangular. Cut the dough into 12 uniform squares. You will have made a total of 16 cuts. Fold the tip of each cut corner of the dough to the center. Press them down in the center to secure the shape. The Pinwheel is now ready for proofing. Prepare one sheet pan with nonstick spray and line with parchment paper.

In a small bowl mix invert sugar and the starch. Add the invert sugar mix to the hot cream and cook until boiling. Let cool and place in a pastry bag. You will inject Mascarpone Cream into the fermented dough before entering the oven.

Roll the croissant dough into a rectangle 8mm thick. Inject the Mascarpone Cream into the fermented croissants. Brush with nappage on the sides and add ground pistachios around. In a small bowl gently mix all together. Cover and leave in refrigerator until used. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Mix well. Pour in the coconut rum and mix for 1 minute and scrape down the sides again. Add the almond flour, shredded coconut and flour.

Put the frangipane into a pastry bag. In a separate medium bowl combine dissolved cornstarch and yolks. Heat over medium-high heat, whisking, until thickened and bubbling. Remove from heat, stir in butter and pour into clean bowl. Cover with plastic wrap pressed against the top of the cream to prevent a skin from forming on the surface and refrigerate just to get cold. When cold, fold in the whipping cream and fill a pastry bag. Put the pastry cream into twelve 3 inch half-sphere silicone molds and store in refrigerator until ready to use.

Put Tropical Fruits around the hemisphere. Brush with nappage. Place the raisins in a medium container and pour the hot syrup over them. Let cool, then refrigerate. The raisins can be refrigerated for up to two weeks.

Roll the dough out to a rectangular shape 3mm thick. Spread the Vanilla Bean Pastry Cream evenly over the dough. Sprinkle the drained raisins on top. Lift the side of the dough and roll up as compactly as possible, pressing on the roll as it spreads, ending with the seam side down. Cut the roll into 1 inch wide pieces. Transfer them to the prepared sheet pans, cut side up spacing the rolls about 2. Brush with egg wash. Bake for 18—20 minutes until they are brown.

Pour the filling into a container, cover and set in the refrigerator. Spread the Babka Filling evenly over the dough and put it in the refrigerator for about 25 minutes. Cut dough into twelve 21cm x 4cm rectangles.

Make three cuts along the 4cm side. Braid with the cuts. Grease aluminum cups with nonstick spray and place each braid inside. Proof about 2 hours. Brush each croissant lightly with Egg Wash. Transfer the Mango Pastry Cream to a pastry bag with a 5 plain tip. In a small bowl mix the egg yolks, sugar and cornstarch together.

In a medium pot bring the milk and mango puree to a boil. Temper the egg yolk mixture with the warm milk. Return the contents to the pan and bring to a boil. Once boiling, cook for 30 seconds. Add the butter and mix well. Let cool and place the Mango Passion Fruit Jelly in the center of each croissant. In a small bowl mix sugar and pectin together. Bring to a boil. Cool and store in the refrigerator. Bring to a boil, and then reduce to a simmer.

Simmer until the pears are cooked but firm. Using a pear-shaped cutter, cut 12 pear shaped croissants and set on the parchment lined sheet pan. Transfer the Almond Cream into a pastry bag. Lay the halfpoached pear over the filling, round side up. Bake for minutes until they are golden brown. Brush the pear shaped croissant with nappage.

In a separate bowl whip the yolks with the sugar and cornstarch until pale. Combine the two mixtures together in the pot and cook at a boil for about 2 minutes. Stir in the butter with a whisk. Cover the surface with plastic wrap and set aside in the refrigerator. Butter 24 muffin cups or aluminum cups. Scale cold dough into 2. Roll each piece into a smooth ball. Put in cups. Place on sheet pan and proof for about two hours.

Inject Vanilla Bean Pastry Cream into each brioche. Brush the fermented brioche with Egg Wash. In a stand mixer fitted with the hook attachment combine bread flour, sugar, salt, whole eggs, egg yolks, invert sugar and milk and mix on low speed.

After 5 minutes add the yeast and butter. On medium speed mix for 30 minutes. Transfer dough to a large bowl. Cover bowl with plastic wrap, then a kitchen towel. Let rise in warm draft-free area until almost doubled in volume, 1 hour to 1 hour 15 minutes. Punch dough down. Cover dough again with plastic wrap and a kitchen towel and refrigerate dough overnight.

Combine the two mixtures together in the pot and cook at the boil for about 2 minutes. Stir in the butter and almond liqueur with a whisk. Roll each piece into smooth ball.

Transfer the Almond Pastry Cream to a pastry bag fitted with a round tip. Inject the pastry cream into the proofed brioches. Sprinkle with chopped almonds and bake for 8 minutes. Combine the two mixtures together and cook at the boil for about 2 minutes. Mix in the chocolate and stir in the butter with a whisk.

Place in cups. Place on a sheet pan and proof for about two hours. Transfer the Chocolate Custard to a pastry bag fitted with a round tip. Inject custard into each ball. Brush fermented brioche with Egg Wash. Sprinkle with Chocolate Crumbs and bake for 8 minutes. In a stand mixer fitted with the paddle attachment combine flour, cocoa, almond flour, brown sugar, cinnamon and salt. Beat until well mixed. Beat in butter on low speed until mostly incorporated.

Spread evenly on a silicone mat. Place on a sheet pan and bake for 15 minutes, stirring every 5 minutes. Cool, cover, and store at room temperature until ready to use.

Place the hazelnuts in a food processor and grind until you obtain a paste, about minutes. Melt chocolate and put in the food processor with the hazelnut paste. Continue mixing, gradually adding the remaining milk-honey mixture. Remove from processor and store in the refrigerator. Roll each piece into smooth cylinder. Put into silicone loaf molds.

Transfer the Chocolate Hazelnut Filling to a pastry bag fitted with a round tip. Inject filling into the proofed brioche cylinders. Sprinkle with Pearl Sugar. Bake for 8 minutes. In a separate bowl combine dissolved cornstarch and yolks. Remove from heat, stir in butter and pour into a clean bowl. Cover with plastic wrap and refrigerate until just cold.

When cold fold in the whipping cream and place into a pastry bag fitted with a round tip. Cut off the top and bottom of the fruit so it can stand firmly upright. Hold the pineapple in place with one hand and slice off the rind vertically. On a slicing machine thinly cut the pineapple into round slices and cut the slices in half. Reserve for Assembly. Inject Coconut Pastry Cream into the proofed brioches.

Put a half pineapple slice on top of each brioche. Remove from oven. Brush warmed nappage on the sides of the brioches and add coconut flakes. Decorate with Maraschino cherries on top. Mix the dough vigorously for 10 minutes, add the softened diced butter, and continue working with the dough another 10 minutes or so, until it becomes elastic.

Be warned that dough is very sticky. Add the raisins, orange confit and zest, mix another minute. In a large bowl place the dough and cover with a kitchen towel and let the dough rise in a warm draft-free area until doubled in volume.

Butter the pans generously right up to the tops. Place a whole almond in each groove of the molds. Cut 2. Put into the molds and place on a sheet pan. Bake for about minutes. Let cool completely on a rack for about 1 hour before unmolding. Pour heavy cream and sugar into the cold bowl. In the stand mixer fitted with the whisk attachment whisk on medium speed until medium peaks form. Reserve in the refrigerator. In a mixer fitted with the hook attachment combine bread flour, sugar, salt, whole eggs, and milk in low speed.

Mix for minutes in medium speed. Transfer dough to bowl. Let rise in warm draft-free area until almost doubled in volume, 1 to 1 hour 15 minutes.

Place on a sheet pan. Make a hole in the bottom of each Savarin and put a dollop of Whipped Cream into each hole. Cover with the fresh fruits. Proof for about two hours or until they reach the top of the molds. Bake for minutes. Remove from the oven. Release from the molds onto a cooling rack. Dip the Savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them. Cover and let them soak overnight. In a small bowl mix sugar and the cornstarch.

Add the sugar mix to the hot cream and cook until boiling. Sprinkle with Chocolate Espresso Crumble. Inject custard into each proofed brioche. Remove and let cool. Add scraped vanilla and eggs and mix well. Add sifted dry ingredients to bowl and mix on low speed. Remove and fold the sour cream into the mix.

Pipe 2. Place on a sheet pan and cook for minutes. Leave to cool on a baking mat. Add caramelized bananas and beat the mixture gently. Add the eggs, mixing well. Add flour, baking powder and diced banana and mix for one minute.

Pour batter into 15 silicone loaf molds placed on a sheet pan. Turn the blow torch on, and brown each banana slice. In a large bowl sift sugar, flour, salt, baking soda, baking powder, ginger and cinnamon together. Mix in oil, orange juice and eggs. Fold in shredded carrots. Pour 2. Cool completely. In a separate bowl whip the cream until medium peaks form and fold into the cream cheese mixture.

Pour into a pastry bag fitted with a round pastry tip. Sprinkle with Freeze Dried Carrot Powder. Sosa or Textura brand preferred. Add dry ingredients followed by the butter and chocolate.

Last add the cream. Mix until smooth. Transfer to a pastry bag and pipe into 9 silicone loaf molds, 2. Place onto a sheet pan and cook for minutes. In a stand mixer fitted with the paddle attachment mix together the brown sugar, almond flour, flour, cocoa powder and salt. Cut the butter in small cubes and add the butter in. Once little balls are forming, stop mixing. Spread the streusel evenly on a silicone mat on a sheet pan and bake for about 10 minutes. Generously place the Chocolate Streusel across over the tops.

Leave the browned butter to cool in a mixing bowl. In a stand mixer fitted with the paddle attachment combine the egg whites, salt, sugar, flour, almond flour and cornmeal. Gradually add the browned butter to finish. Place on a sheet pan and bake minutes. On a sheet pan toast hazelnuts in a single layer in the middle of the oven about 10 to 15 minutes, or until lightly colored.

Remove and cool completely. Let stand in refrigerator for at least 12 hours. Transfer financier batter to a pastry bag and pipe 2. Place on a sheet pan and bake for 12 minutes. Whipped White Chocolate Ganache 8. Create a proper emulsion with the melted white chocolate using a hand blender. When the ganache is finished, add the remaining Transfer to a pastry bag fitted with a 10mm fluted nozzle. Pipe ganache on top of each financier.

Decorate with fresh raspberries and ground pistachios. Add sifted dry ingredients, scrape down sides and bottom of the bowl. Add praline and melted butter and mix on low speed for 1 minute.

Allow to rest 24 hours. Remove and pipe Almond Passion Fruit Paste on top and bake for 9 more minutes. Add a spoonful at a time of flour and baking powder mixed together. Mix between each addition. Add oil and give a final stir. Refrigerate for at least one hour. Use a brush to generously butter the madeleine mold. Drizzle with flour and flip over to remove excess flour.

Place on a sheet pan and bake for 10 to 12 minutes or until nice and golden. Remove from oven and unmold right away. In a stand mixer fitted with the paddle attachment at medium speed, cream the butter and sugar until smooth and fluffy. Add the eggs and mix well. Add the dry ingredients and vanilla extract. Allow to cool and cut into square pieces. Add flour all at once and cook, stirring constantly, until mixture forms a cohesive lump and pulls from the sides of the pot.

Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add eggs one at a time, scraping bowl and paddle as necessary between additions to obtain a smooth, consistent dough. Let the choux pastry rest in the refrigerator about two hours. Place Choux Paste into a piping bag fitted with a 1 cm plain nozzle or star shaped nozzle. Pipe them as evenly in straight lines about 12 cm in length. This is to ensure that the tips do not burn.

Bake immediately for about 25 minutes. Let cool before filling. Gradually pour over the chocolate and emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours. After 12 hours whip the ganache to a medium peak. Reserve in a pastry bag. Chocolate Glaze 2.

Pour the hot mixture over the chocolate and emulsify with a hand blender. Stir in the condensed milk and the nappage. Mix again with the hand blender adding black food coloring to the desired shade. Let set in refrigerator for 24 hours. Let sit for about minutes. Gradually pour over the white chocolate and emulsify with a hand blender. After 12 hours whip the ganache to medium peak. Decorate as you like. Red Glaze 2. Pour the hot the mixture on the white chocolate and emulsify with a hand blender.

Mix again with the hand blender adding red food coloring to the desired hue. Let set in the refrigerator for 24 hours. Refrigerate until cool before processing in a blender until creamy. Stir in gelatin and mix well. Cover with plastic wrap. Refrigerate until cool. Yellow Glaze 2. Stir in the drained gelatin. Mix again with the hand blender adding yellow food coloring to desired color.

In a medium mixing bowl combine flour, sugar and salt. In a separate small bowl break the eggs and beat gently. When the milk mixture starts to simmer, remove from heat, take out the split vanilla pod, and set it aside.

Pour the beaten eggs all at once into the flour mixture. Pour in the milk mixture, and stir until well combined. Add the rum and stir. Let cool to room temperature, then cover and refrigerate for at least 24 hours. Remove the batter from the refrigerator. It will have separated a bit, so stir until well blended again. Pour into the prepared molds, filling them almost to the top. Put into the oven and bake for 20 minutes.

Unmold onto a cooling rack and let cool. Add eggs and bring the mix together until it forms a ball. Cover in plastic wrap and refrigerate until ready to use. Add the eggs and bring the mixture together until it forms a ball. Add the hydrated gelatin and mix well. Set aside. Butter 12 small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1 hour before baking.

Place lined tart molds on a sheet pan. Bake for about 15 minutes until lightly golden. Let set in refrigerator at least 1 hour before use. Before serving decorate each tart with 3 segments of each fruit on top of the tarts.

Scrape down the bowl, then beat in the eggs. In a small separate bowl combine the almond flour and salt. Add this mixture to the bowl, beating on low speed until just incorporated. Pipe Almond Frangipane into the tart shells. Cook for about minutes and cool. Decorate with fresh strawberries. In French-style fruit tarts, this classic filling is often studded with poached or fresh fruits.

If it becomes too firm in the refrigerator, let it sit at room temperature for a while to soften before using. Pipe a spiral of Hazelnut Praline Cremeux on top of tarts. Decorate with toasted hazelnuts. In a small pot boil milk, stir the bloomed gelatin into the hot milk. Gradually pour the hot milk over the melted gianduja chocolate.

Add the lightly whipped cream. Let set for a few hours in refrigerator. In bowl of a stand mixer fitted with the paddle attachment add the praline paste. Pour boiling mixture over and process to emulsify.

Pour over melted milk chocolate and make an emulsion with a hand blender. Let cool and transfer to a pastry bag. Place lined tart molds onto a sheet pan. Assembly Milk Chocolate Ganache 4 pints fresh raspberries Fill the cooked tart shells with the ganache. Let set in the refrigerator at least 1 hour. Before serving decorate each tart with fresh raspberries. Pour over melted chocolate and whisk to emulsify.

Remove and let cool to room temperature. In a separate medium pot heat granulated sugar slowly to reach a golden amber color. In a medium bowl add the melted milk chocolate and cocoa butter. Add cream mixture slowly into caramelized sugar to deglaze, then pour hot liquid over chocolate and cocoa butter.

Whisk until smooth. Cover in plastic wrap and keep in the freezer for one hour. Let cool to room temperature. Line 2 large sheet pans with parchment paper. In a small bowl combine flour, baking soda and salt. In a stand mixer fitted with the paddle attachment beat butter, sugar, brown sugar and vanilla extract until creamy.

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased parchment lined baking sheets.

Bake minutes. In a small bowl combine flour, cocoa powder, baking soda and salt. Stir in white chocolate chips. In a stand mixer fitted with the paddle attachment beat butter, sugar and brown sugar until creamy. Add egg and beat well. Stir in the chopped macadamia nuts. In a medium bowl combine flour, baking soda, cinnamon and nutmeg.

In a stand mixer fitted with the paddle attachment beat butter, brown sugar until creamy. Stir in oats and raisins. Home Bachour the Baker eBook Retail.