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Bachour - The New Era of Viennoiserie
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Description
World-renowned and award-winning chef Antonio Bachour shares his visionary approach – a seamless fusion of classic viennoiserie and contemporary pastry, brought to life through his signature techniques, bold flavor and texture combinations, and refined, modern aesthetics – all executed with impeccable precision. Published in English and Spanish, this book marks a new benchmark in modern pastry.
In the 410 pages of this beautiful book, you will discover step-by-step Chef Antonio Bachour’s production methods and exclusive folding technique, designed to optimize and simplify the work process, freeing up time and resources to enhance variety and creative expression. The exact same philosophy he uses in his own pastry shops and teaches his students worldwide: fewer steps per item, more references on display – an intelligent strategy for a modern, efficient, and dynamic pastry lab, cleverly executed to drive consumption and ensure healthy profit margins. In this balance between production rationality and artisanal emotion, each viennoiserie tells a story – a story of research, passion, and identity.
CHARACTERISTICS OF THE BOOK:
- 410 pages written in English and Spanish with a unique and easy-to-follow recipe design.
- 52 Signature Creations: croissants, brioche, puff pastry and more – each one a unique expression of Bachour’s artistry and technical brilliance.
- Step-by-Step Recipes – clearly explained and meticulously tested, with professional insights to elevate your pastry skills.
- 1200+ Photographs – visual guides for every step of every recipe: from mixing and laminating to shaping, proofing, baking, assembling and decorating.
CHAPTERS OF THE BOOK
CHAPTER 1 – INGREDIENT UNDERSTANDING
Behind every delicate layer, airy crumb, and perfect rise is a careful selection of ingredients – each with a specific function that shapes the texture, flavor, and structure of viennoiserie. Ingredients are not just components – they are the building blocks of excellence.
Discover the key ingredients used in viennoiserie: flour, butter, milk, eggs, sugar, salt, and yeast, plus texturizing and gelling agents, chocolate, and more.
CHAPTER 2 – EQUIPMENT AND TOOLS
Explore the essential equipment and tools that support the precision and consistency required to achieve professional results. From mixers and dough sheeters to baking trays and molds, each item plays a vital role in laminating dough, controlling fermentation, and baking to perfection.
CHAPTER 3 – DOUGH TECHNOLOGY
Mastering the Process from Science to Shelf
Viennoiserie is both an art and a science – and at the heart of every creation lies one of the most complex and sensitive elements of pastry: the dough.
Examine each phase of dough development with precision and clarity: kneading, resting, pasting, rolling, fermentation, baking, planning and shelf life. This section deepens your understanding and elevates your practice, merging raw science with technical processes to create structure and flavor.
CHAPTER 4 – THE CROISSANT
Dive into the practical craft of croissant dough, exploring its preparation in multiple versions – from the classic plain and indulgent chocolate to vibrant, colored doughs. Discover multiple lamination techniques.
The Croissant Inspiration section presents the Classic Croissant + 42 signature creations – showcasing unique approaches to lamination, textures, aesthetics, fillings, and decorations. These bulletproof recipes are rigorously tested in pastry labs and perfected through years of professional teaching, ensuring consistency and reliability for every level of production.
CHAPTER 5 – BRIOCHE
Soft, rich, and incredibly versatile, brioche offers endless possibilities beyond its classic form. From dough technology to 7 signature brioche creations, discover unique shapes, fillings, and finishes designed to spark inspiration and elevate this timeless dough.
CHAPTER 6 – PUFF PASTRY
Understand the structure, lamination, and baking of puff pastry dough, mastering its foundations. Plus, explore two creative interpretations of classic puff pastry desserts: the Mille-Feuille and the St. Honoré – each reimagined with a modern touch and adaptable for refined plated desserts.
Product details
- Edition:
- 1
- Number of Pages:
- 410
- Release Date:
- 2025-09-08
- Publication Date:
- 2025-09-08
- Publisher:
- ICEP Publishing
- Languages:
- Published: English, Original: English, Original: Spanish
- ISBN10:
- 6069529367
- Weight:
- 2000 g
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