DELICE CAKE:
First, this bright dessert will seduce you with its colors and textures. And then, it will delight you with its fresh creamy and fruity flavors.
You can feel the flavors even without tasting it. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.
To make the Delice look bright and appealing, chef Antonio Bachur topped it off with thin chocolate décor, mango jelly and crunchy crumble.
This dessert is a true masterpiece and to make it, you need just one frame. No molds.
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!
Set Delice Cake and Exotic Finger Bar Course Curriculum
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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.
