MILLEFEUILLE CAKE:
Millefeuille looks mesmerizing due to the amazing combination of baked and creamy textures. The puff layers look crispy and appetizing. A great dessert, indeed!
To create a luscious Millefeuille chef Antonio Bachoure used only two components – crunchy well-baked puff pastry and rich vanilla pastry cream, a perfect match impossible to resist.
The chef adjusted the pastry cream recipe to freeze this individual cake which makes it more convenient for a large scale production
Millefeuille Cake 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.
