PARIS BREST CHOUX PASTRY: 

Usually this pastry is made in a round "wheel" shape in honor of the famous Paris-Brest cycle race.


For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.


The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.


Enjoy a creative process and delicious outcome!

Paris Brest Choux Pastry Course Curriculum

  Video lesson and recipe
Available in days
days after you enroll

Paris Brest Choux Pastry Course pricing plan

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.