EXOTIC FINGER BAR :
This bar has a summer spirit, bright appearance, long elegant shape and will definitely look outstanding in your pastry shop showcase.
To make it, the chef combined a lime sponge cake, pineapple-coconut cremeux, coconut whipped ganache and passion fruit gel.
The recipe of passion fruit gel includes iota carrageenan – a vegan gelling agent which enables obtaining a unique gel texture.
Make this dessert to create a special summer mood and feel the spirit of Miami beach!
Exotic Finger Bar 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.
