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!

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"!