{"product_id":"antonio-bachour-bachour-the-new-era-of-viennoiserie-9786069529362","title":"Bachour - The New Era of Viennoiserie","description":"\u003cb\u003eTHE NEW ERA OF VIENNOISERIE BY ANTONIO BACHOUR IS HERE\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e World-renowned and award-winning chef \u003cb\u003eAntonio Bachour\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003e In the \u003cb\u003e410 pages\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eCHARACTERISTICS OF THE BOOK:\u003c\/b\u003e\u003cbr\u003e \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003e410 pages\u003c\/b\u003e written in English and Spanish with a unique and easy-to-follow recipe design.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003e52 Signature Creations:\u003c\/b\u003e croissants, brioche, puff pastry and more – each one a unique expression of Bachour’s artistry and technical brilliance.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eStep-by-Step Recipes\u003c\/b\u003e – clearly explained and meticulously tested, with professional insights to elevate your pastry skills.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003e1200+ Photographs\u003c\/b\u003e – visual guides for every step of every recipe: from mixing and laminating to shaping, proofing, baking, assembling and decorating.\u003c\/li\u003e \u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eCHAPTERS OF THE BOOK\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eCHAPTER 1 – INGREDIENT UNDERSTANDING\u003c\/b\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e Discover the key ingredients used in viennoiserie: flour, butter, milk, eggs, sugar, salt, and yeast, plus texturizing and gelling agents, chocolate, and more.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eCHAPTER 2 – EQUIPMENT AND TOOLS\u003c\/b\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eCHAPTER 3 – DOUGH TECHNOLOGY\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMastering the Process from Science to Shelf\u003c\/i\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eCHAPTER 4 – THE CROISSANT\u003c\/b\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e The \u003cb\u003eCroissant Inspiration\u003c\/b\u003e section presents the Classic Croissant + \u003cb\u003e42 signature creations\u003c\/b\u003e – showcasing unique approaches to lamination, textures, aesthetics, fillings, and decorations. These \u003cb\u003ebulletproof recipes\u003c\/b\u003e are rigorously tested in pastry labs and perfected through years of professional teaching, ensuring consistency and reliability for every level of production.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eCHAPTER 5 – BRIOCHE\u003c\/b\u003e\u003cbr\u003e Soft, rich, and incredibly versatile, brioche offers endless possibilities beyond its classic form. From dough technology to \u003cb\u003e7 signature brioche\u003c\/b\u003e creations, discover unique shapes, fillings, and finishes designed to spark inspiration and elevate this timeless dough.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eCHAPTER 6 – PUFF PASTRY\u003c\/b\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e","brand":"ICEP Publishing","offers":[{"title":"Default Title","offer_id":53817278726486,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0925\/5829\/5382\/files\/product_image_9786069529362_1.jpg?v=1781821047","url":"https:\/\/www.momoxbooks.com\/products\/antonio-bachour-bachour-the-new-era-of-viennoiserie-9786069529362","provider":"momoxbooks","version":"1.0","type":"link"}