BLOND TARTLET : 


In this pastry Antonio Bachour realized the idea of serving the crème brûlée as an elegant individual dessert and complemented it with apricot and creamy flavors and textures.


This tartlet is a perfect combination of bright apricot gel, rich dried apricot compote, Dulcey creamy ganache, tender Dulcey crème brûlée and pressed sablé base.


Enjoy making and tasting the chef's apricot crème brûlée creation!

Course Curriculum


  Video lesson and recipe
Available in days
days after you enroll

Choose your pricing plan


$60

Video lesson and recipe

Access to the video lesson and recipe for 12 months

ANTONIO BACHOUR

Pastry chef, restaurants owner

Best Pastry Chef 2018, Pastry Chef of 2019

Hello, I am Antonio Bachour and welcome to my course on "Viennoiseries and Individual Cakes for Pastry shops". 

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. 

Today I invite you to prepare with me a range of bright pastries: Croissants, Berries Tart, Classic Vanilla Millefeuille, modern Paris-Brest, Exotic finger bar, Delice cake, Blond cake and Red Tart. 

To make this course useful and exciting, I selected different types of pastries to provide you with a number of foolproof recipes and technics which I apply daily in Bachour Miami pastry shop. 

Each pastry will delight you with its bright look & flavor. 

Welcome to my first online course "Viennoiseries and Individual Cakes for Pastry shops"!