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

  Video lesson and recipe
Available in days
days after you enroll

Exotic Finger Bar


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.