![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_desktop-1920x820.jpg)
Pastry chef, restaurants owner
Pastry chef, restaurants owner
Best Pastry Chef 2022,
Pastry Chef of the year 2019
“Hello, I am Antonio Bachour and I started my professional career in pastry when I was 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 the 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: Red tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate & Caramel tart, Blond tartlet.
To make this course useful and exciting, I selected different types of pastries to provide you with a number of foolproof recipes and techniques which I apply daily in Bachour Miami pastry shop.
Each pastry will delight you with its bright look & flavor!
This tartlet features apricot gel, dried apricot compote, Dulcey ganache, Dulcey crème brûlée, and a pressed sablé base for an elegant dessert.
![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_featured-1-108x108.jpg)
This recipe features luxurious textures of almond cream, namelaka, and blueberry jelly, adorned with raspberry confit and fresh berries, creating a vibrant summer treat.
![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_featured-1-108x108.jpg)
This recipe features rich chocolate financier, shortcrust, caramel, cremeux, and whipped ganache, perfect for discerning chocolate lovers.
![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_featured-1-108x108.jpg)
This recipe introduces a richly colored croissant shell filled with mascarpone cream, strawberry-lime compote, strawberry custard, and adorned with fresh fruits and berries.
![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_featured-1-108x108.jpg)
This recipe teaches you how to master croissant dough: learn essential techniques for creating perfect croissants and discover a creative use for leftovers with a delicious Monkey Bread twist.
![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_featured-1-108x108.jpg)
This cake is a unique pastry with choux base baked in a tube shape, filled with hazelnut praline, light cremeux, and chocolate ganache, topped elegantly with whipped ganache swirls and chocolate sticks.
![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_featured-1-108x108.jpg)
This cake features crispy puff layers paired with rich vanilla pastry cream, expertly crafted by Chef Antonio Bachour for convenient large-scale production.
![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_featured-1-108x108.jpg)
A summer-inspired bar with lime sponge, pineapple-coconut cremeux, coconut ganache, and vegan passion fruit gel—perfect for a vibrant showcase.
![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_featured-1-108x108.jpg)
This cake features almond sponge, mango jelly, lemon cream, rum whipped ganache, chocolate decor, and crumble—a vibrant masterpiece made without molds.
![Antonio Bachour](https://kica-academy.com/wp-content/uploads/cache/2023/12/Antonio-Bachour_featured-1-108x108.jpg)