Antonio Bachour • Pastry chef, restaurants owner • KICA Academy

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Chefs
Antonio Bachour

About Chef

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!

Chefs classes and courses See all

Intermediate

4.9

Blond Tartlet by Antonio Bachour

This tartlet features apricot gel, dried apricot compote, Dulcey ganache, Dulcey crème brûlée, and a pressed sablé base for an elegant dessert.

by Antonio Bachour

$25

11 textures

45 min

Workbook

Class chat

Intermediate

4.9

Signature Red Tart

This recipe features luxurious textures of almond cream, namelaka, and blueberry jelly, adorned with raspberry confit and fresh berries, creating a vibrant summer treat.

by Antonio Bachour

$25

8 textures

42 min

Workbook

Class chat

Chocolate and Caramel Tart by Antonio Bachour

Intermediate

Chocolate and Caramel Tart by Antonio Bachour

This recipe features rich chocolate financier, shortcrust, caramel, cremeux, and whipped ganache, perfect for discerning chocolate lovers.

by Antonio Bachour

$25

9 textures

38 min

Workbook

Class chat

Advanced

Croissant Berry Tart by Antonio Bachour

This recipe introduces a richly colored croissant shell filled with mascarpone cream, strawberry-lime compote, strawberry custard, and adorned with fresh fruits and berries.

by Antonio Bachour

$25

8 textures

44 min

Workbook

Class chat

Classic Croissant and Monkey Bread by Antonio Bachour

Intermediate

4.8

Classic Croissant and Monkey Bread by Antonio Bachour

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.

by Antonio Bachour

$25

4+2 textures

33 min

Workbook

Class chat

Intermediate

Paris Brest Choux Pastry

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.

by Antonio Bachour

$25

7 textures

33 min

Workbook

Class chat

Advanced

4.9

Millefeuille Cake

This cake features crispy puff layers paired with rich vanilla pastry cream, expertly crafted by Chef Antonio Bachour for convenient large-scale production.

by Antonio Bachour

$25

6 textures

37 min

Workbook

Class chat

Intermediate

4.8

Exotic Finger Bar by Antonio Bachour

A summer-inspired bar with lime sponge, pineapple-coconut cremeux, coconut ganache, and vegan passion fruit gel—perfect for a vibrant showcase.

by Antonio Bachour

$25

8 textures

31 min

Workbook

Class chat

Intermediate

4.9

Delice Cake by Antonio Bachour

This cake features almond sponge, mango jelly, lemon cream, rum whipped ganache, chocolate decor, and crumble—a vibrant masterpiece made without molds.

by Antonio Bachour

$25

12 textures

53 min

Workbook

Class chat