PARIS BREST CHOUX PASTRY:
Usually this pastry is made in a round "wheel" shape in honor of the famous Paris-Brest cycle race.
For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.
The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.
Enjoy a creative process and delicious outcome!
Paris Brest Choux Pastry Course Curriculum
ANTONIO BACHOUR
Pastry chef, restaurants owner
Best Pastry Chef 2018, Pastry Chef of 2019
Hello, I am Antonio Bachour!
I started my professional way in pastry since my 17.
I have more than 30 years of experience in creating and producing pastries. I had an honor to work with Four Seasons Hotels, Trump Hotels, St. Regis Hotels at ONE to THREE Michelin Stars Restaurants.
I started my own pastry and restaurant business in 2015 by opening Bachour Miami pastry shop. Now I am the owner of 2 more restaurants in Miami.
During last 10 years I published 6 books on Chocolate, Plated Desserts, Viennoiserie and other pastries.
