{"title":"BF Premium Bundle - Bachour Books","description":"\u003cp\u003eBlack Friday Special Premium Bundle - Bachour Books. Get Chef Antonio Bachour last 4 books with our BF discount of 10% + Free shipping (available for EU \u0026amp; UK) \u003c\/p\u003e","products":[{"product_id":"bachour-in-color","title":"Bachour in Color by Antonio Bachour [English \u0026 Italian]","description":"\u003cdiv class=\"sharethis-inline-share-buttons\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cspan style=\"text-align: left; font-size: 0.875rem;\"\u003eAntonio Bachour’s world is all in color, in a rainbow of recipes that range from entremets, mono-portions, tarts, petits fours, macarons and verrines.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cp\u003eThe most popular and most social pastry chef in the world reveals all of his most iconic specialties in this beautiful book.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardcover edition only. No ebook available.\u003c\/strong\u003e\u003cbr\u003eLanguage: English \u003cbr\u003eISBN 978-88-96027-45-5\u003c\/p\u003e\n\u003cp\u003eWorldwide shipping available\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Online Shop","offers":[{"title":"Default Title","offer_id":45362664112392,"sku":"741031178923","price":59.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/bachour-in-color-book.jpg?v=1711477323"},{"product_id":"bachour-gastro","title":"Bachour Gastro by Antonio Bachour [English \u0026 Spanish]","description":"\u003cdiv data-mce-style=\"text-align: center;\"\u003eIn this book, we discover the most gastronomic Antonio Bachour through \u003cem\u003e\u003cstrong\u003e52 unique creations\u003c\/strong\u003e\u003c\/em\u003e distributed in three large blocks.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eInspiration\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003eis the recreation of great universal classics with a touch of modernity;\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCreation\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003egathers the results of the author's experiences and journeys around the world;\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBrunch -\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003ewe find delicious suggestions to taste between breakfast and lunch. And all this through pieces with a format that invites tasting. It is the size of the bite, maximum two.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA total of \u003cem\u003e\u003cstrong\u003e52 unique creations\u003c\/strong\u003e\u003c\/em\u003e presented in \u003cem\u003e\u003cstrong\u003e344 pages\u003c\/strong\u003e\u003c\/em\u003e (\u003cem\u003e\u003cstrong\u003eSpanish-English\u003c\/strong\u003e\u003c\/em\u003e) with techniques, tips, and step-by-step photos to enjoy the best and most unusual of one of the best-known pastry chefs in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardcover edition only. No ebook available.\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eLanguage: English \u0026amp; Spanish\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eISBN \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e978-84-121314-3-7\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e*Worldwide shipping available\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sharethis-inline-share-buttons\"\u003e\u003c\/div\u003e","brand":"Online Shop","offers":[{"title":"Default Title","offer_id":45362664964360,"sku":"0741031178916","price":49.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/BachourGastro.png?v=1711477333"},{"product_id":"buffets-by-antonio-bachour","title":"BUFFETS by Antonio Bachour [English \u0026 Spanish]","description":"\u003cdiv data-mce-style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eBachour in his purest form\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAntonio Bachour is indisputably one of the most universal pastry chefs today. How has this chef of Puerto Rican origin managed to earn respect and professional admiration worldwide? Well, it is thanks to his cheerful, showy, attractive, and varied pastry which is accessible and understandable, and with no unnecessary complications. And it is that very pastry which is the content of Bachour Buffets, a book that perfectly captures the Bachour style, the one that the chef puts into practice every day in his workshop and in his shops, and the one that he teaches in his courses around the world. There are a total of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e74 new and unpublished creations, organised into five themed buffets\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith their corresponding\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003erecipes, processes, technical notes, step-by-step photographs\u003c\/strong\u003e, and the beautiful images captured by Corina Landa.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBachour Buffets is a large-format book, an entire\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e512-page treatise\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eon current pastry, a book at the height of its author and the prestige of the person who has twice been chosen as the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBest Pastry Chef in the World.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e“Bachour Buffets is the book in which I have finally been able to display all my pastry, the one I make daily and the one I teach in my courses all over the world. It's my pastry and it's 100% me... The idea is that with this book, anyone anywhere in the world can open a pastry business... This is not a book for the author to show off, but to work and see production ”.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAs we said, this great book is organised in five themed buffets:\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOne: Croissant \u0026amp; Brioche\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe knew about the enormous versatility of croissant dough, but not to what extent you can create a complete buffet of pastry pieces with a single type of dough. Flour, sugar, salt, milk, butter, and yeast make up a dough that in Bachour's hands becomes\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eclassic and bicolor croissants, filled with mascarpone, pecan, mango-passionfruit\u003c\/strong\u003e, and more, and in different finishes...\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePain au Chocolat, classic and bicolor\u003c\/strong\u003e, with different fillings;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHazelnut pain aux raisins; Rocher croissant roll; apple braided croissant; Flan croissant\u003c\/strong\u003e… a total of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e13 preparations with the same dough.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eThe buffet is completed with another of those emblematic doughs, like the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ebrioche, in three different formats,\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003esugar brioche, mango Tropezienne tart, and chocolate brioche. And finally, a dough also from this family, which we know as the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ebabá\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand which is so exceptional that it must be part of such a buffet.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTwo: Entremets \u0026amp; Petits Gâteaux\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is one of Antonio Bachour's main dishes. In individual and family format, or what is the same, entremets and petits gâteaux, the chef demonstrates all his creativity and knowledge in the different pastry tasks, from\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ebiscuits, crunchy, creams, mousses, jellies, glazes\u003c\/strong\u003e, all the way up to decorations. Bachour proposes such interesting combinations as his\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNapolitan\u003c\/strong\u003e, a chocolate brownie with a vanilla cream and a strawberry panna cotta, all bathed in a crunchy strawberry glaze and topped with a whipped white chocolate ganache; a curious pistachio\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eParis-Brest\u003c\/strong\u003e; a chocolate, coffee, and vanilla Cappuccino in an entremet format; or a chestnut, vanilla, and mascarpone\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMont Blanc\u003c\/strong\u003e. Up to a total of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e13 unpublished creations\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith the chef’s unmistakable seal.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003eThree: Fruits \u0026amp; Vegetables\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAntonio Bachour's pastry is not vegan or plant based, but it does rely on all kinds of vegetables to create unique\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecakes, pastries, and desserts.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eFruits and vegetables that he already played with during his professional stage in hotels and restaurants. This buffet is pure nature, with the colors of citrus fruit, red, green, tropical and continental fruits, and fresh and meaty vegetables such as pumpkin, eggplant, or beetroot, among others. A festival for the eyes and taste with creations as attractive as their\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSweet potato pear tart; Coconut strawberry rice pudding; Eggplant tatin; or Sweet pea strawberry. In total, 12 wonders\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003ewith fruit and vegetables as the protagonists.\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFour: Choc\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA buffet entirely dedicated to chocolate, as the king ingredient of pastry.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThree designer bars, four filled bars, four exclusive bonbons, six rocks, seven individual cakes, even an XXL cookie and a dessert in a glass.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eA whole palette of different formats with combinations of flavors as surprising as\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChocolate, foie gras and black truffle; o Peanut and chocolate caramel, among the cakes; Strawberry and yogurt or Hazelnut and coffee\u003c\/strong\u003e, among the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ebonbons: Toffee, chocolate and chili or Yuzu and raspberry, among the bars; Crunchy milk chocolate or Strawberry and Pistachio, among the tablets; Almond and orange or Seeds and mango, among the rocks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFive: Petit Fours\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe most elegant and delicate of the buffets is the one dedicated to Petits Fours. There are a total of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e12 exquisite morsels\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efrom which you can choose miniature\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ecakes, fritters, filled meringues, marshmallows, mini tartlets, mini macarons, tea pastries, jellies, and more.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eEach piece is generally made up of three elements, one dry and two fresh. All the pleasure in a single bite with combinations such as a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003elemon and cherry fritter; an almond, tangerine and yuzu tea pastry; a mini green apple and celery tartlet; or a mini blueberry almond pavlova.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBOOK SPECIFICS:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSize: 23.5 x 28 cm\u003c\/li\u003e\n\u003cli\u003eLanguage: Bilingual (English and Spanish)\u003c\/li\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003e512 pages\u003c\/li\u003e\n\u003cli\u003ePublished in 25 Nov, 2022\u003c\/li\u003e\n\u003cli\u003eWeight: 3 kg\u003c\/li\u003e\n\u003cli\u003eISBN: 978-84-125716-2-2\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eShipping available worldwide!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":45362671157512,"sku":"735940626866","price":64.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/bachour-buffets-antonio-bachour1.jpg?v=1711477397"},{"product_id":"bachour-the-new-era-of-viennoiserie","title":"Bachour - The New Era of Viennoiserie by Antonio Bachour [English \u0026 Spanish]","description":"\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003ch2 class=\"p1\"\u003e\n\u003cb\u003eThe New Era of Viennoiserie by Antonio Bachour is here. \u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003eWorld-renowned and award-winning chef Antonio Bachour shares his visionary approach - a seamless fusion of classic viennoiserie and contemporary pastry, brought to life through his signature techniques, bold flavor and texture combinations, and refined, modern aesthetics - all executed with impeccable precision. \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePublished by ICEP in \u003c\/span\u003e\u003cstrong data-start=\"738\" data-end=\"761\"\u003eEnglish and Spanish (bilingual)\u003c\/strong\u003e\u003cspan\u003e, this book marks a new benchmark in modern pastry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn the \u003cstrong\u003e410 pages\u003c\/strong\u003e of this beautiful book, you will discover step-by-step Chef Antonio Bachour’s production methods and exclusive folding technique, designed to optimise and simplify the work process, freeing up time and resources to enhance variety and creative expression. The exact same philosophy he uses in his own pastry shops and teaches his students worldwide: fewer steps per item, more references on display - an intelligent strategy for a modern, efficient, and dynamic pastry lab, cleverly executed to drive consumption and ensure healthy profit margins.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this balance between production rationality and artisanal emotion, each viennoiserie tells a story - a story of research, passion, and identity.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHARACTERISTICS OF THE BOOK:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003e\n\u003cstrong\u003e410 pages\u003c\/strong\u003e written in \u003cstrong\u003eEnglish and Spanish (bilingual)\u003c\/strong\u003e with a unique and easy to understand and follow recipe design.\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cstrong\u003e52 Signature Creations\u003c\/strong\u003e: croissants, brioche, puff pastry and more - each one a unique expression of Bachour’s artistry and technical brilliance.\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cstrong\u003eStep-by-Step Recipes\u003c\/strong\u003e - clearly explained and meticulously tested, with professional insights to elevate your pastry skills.\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cstrong\u003e1200+ Photographs\u003c\/strong\u003e - visual guides for every step of every recipe - from mixing and laminating to shaping, proofing, baking, assembling and decorating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe book is structured in 6 chapters:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 1 - INGREDIENT UNDERSTANDING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBehind every delicate layer, airy crumb, and perfect rise is a careful selection of ingredients - each with a specific function that shapes the texture, flavor, and structure of viennoiserie. In this craft, ingredients are not just components - they are the building blocks of excellence.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this chapter, we will explore the key ingredients used in viennoiserie: flour, butter, milk, eggs, sugar, salt, and yeast, but also additional ingredients like texturising and gelling agents, chocolate, etc. You will discover how each one contributes to the process, and why even small variations in quality or composition can significantly impact the final result.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 2 - EQUIPMENTS AND TOOLS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this chapter, we explore the essential equipment and tools that support the precision and consistency required to achieve professional results. From mixers and dough sheeters to baking trays and molds, each item plays a vital role in the process of laminating dough, controlling fermentation and baking to perfection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 3 - DOUGH TECHNOLOGY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eMastering the Process from Science to Shelf\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eViennoiserie is both an art and a science - and at the heart of every creation lies one of the most complex and sensitive elements of pastry: the dough.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this chapter, we delve into the technology of dough, examining each phase of its development with precision and clarity. From the raw scientific principles to the technical processes that shape structure and flavor, this section is designed to deepen your understanding and elevate your practice. We learn to master all processes involved: kneading, resting, pasting, rolling, fermentation, baking, the importance of planning and shelf life.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 4 - THE CROISSANT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNext, we move into the practical craft of croissant dough, exploring its preparation in a variety of versions - from the classic plain and indulgent chocolate to vibrant, colored doughs. You will discover multiple lamination techniques.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTo fuel your creativity, the Croissant Inspiration section presents the Classic Croissant + 42 signature creations - showcasing unique approaches to lamination tailored to different textures and aesthetics, unique fillings, and visually stunning decorations, that push the boundaries of tradition, all bulletproof recipes, rigorously tested in our pastry labs and perfected through years of hands-on experience in professional classes - ensuring reliability and consistency for every level of production, ready to bring to life in your own kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eClassic Croissant, Pistachio Pain Aux Raisins, Roasted Corn Chocolate Flan, Pecan Croissant, Chocolate New York Roll, Pistachio New York Roll, Crème Brûlée New York Roll, Chocolate Flan Parisien, Chocolate Snail, Chocolate Banana Split, Pistachio Croissant, Raspberry Pain Au Chocolat, Rainbow Croissant, Gianduja Cruffin, Raspberry Flower, Blackberry Flower, Red Fruit Basquet, Red Velvet Croissant, Tiramisu Cube, Apple Crumble, Rocher Sphere, Berries Pyramid, Apple Croissant Roll, Flan Cake Croissant Roll, Tatin Corona, Chocolate Pain Suisse, Pain Au Chocolat, Coconut Flan Cake, Gianduja Xl, Cookie Croissant Roll, Crescent Croissant, Bow Tie Croissant, Lime Cylinder, Snickers Croissant, Berries Square, Crownie, Raspberry Crown, Heart Tart Croissant, Pistachio Berries Crown, Apricot Blossom, Toffee Crown, Red Pine Croissant, Apricot Crown\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 5 - BRIOCHE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSoft, rich, and incredibly versatile, brioche offers endless possibilities beyond its classic form. This chapter takes you from the fundamentals of brioche dough technology to a collection of 7 signature brioche creations that showcase unique shapes, fillings, and finishes - each designed to spark inspiration and elevate your approach to this timeless dough.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSugar Brioche Tart, Vanilla Brioche, Blueberry Maritozzi, Piña Colada Brioche, Chocolate Brioche Tart, Chocolate Brioche, Choco Crown Brioche\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eCHAPTER 6 - PUFF PASTRY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this chapter, we focus on understanding how the puff pastry dough works - its structure, lamination, and baking, to help you master the foundations. You will also find two creative interpretations of classic puff pastry desserts: the Mille-Feuille and the St. Honoré, each reimagined with a modern touch and easily adaptable into refined plated desserts.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eABOUT THE BOOK:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003e\"This book is a masterclass - not only in skill, but in innovation. Antonio’s creative approach to flavours and form elevates traditional viennoiserie to something entirely new. Whether you are a professional pastry chef or an ambitious home baker, this book will both inspire and challenge you. I cannot recommend it highly enough.\"\u003c\/em\u003e Kirsten TIBBALLS - Pastry Chef | Director Savour School\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e\"Antonio doesn't bake to impress. He bakes to move. His way of understanding pastry is deeply connected to his way of being: close, luminous, and generous. Always ready to teach, to share, to elevate others. This book will undoubtedly be an essential reference for professionals and enthusiasts around the world. But beyond the technique, what is transmitted here, is a way of looking, thinking, and feeling pastry. It is a legacy that will remain for the new generations, who will grow up learning from it and, I hope, also being inspired by its way of being in the world: with excellence, but, above all, with kindness.\"  \u003c\/i\u003ePaco RONCERO - Chef | Owner of Paco Roncero Restaurante\u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Hardcover Format","offer_id":52927620055304,"sku":"735940627306","price":69.9,"currency_code":"EUR","in_stock":true},{"title":"Exclusive Collector's Edition [Hand-Numbered Large Hardcover Format]","offer_id":52927620088072,"sku":"735940627307","price":89.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/Cover_Final_2.png?v=1755599322"},{"product_id":"collectors-edition-bachour-the-new-era-of-viennoiserie","title":"Collector's Edition: Bachour - The New Era of Viennoiserie [Exclusive Large Hardcover Format, English \u0026 Spanish]","description":"\u003ch2\u003e\u003cstrong\u003eBACHOUR — THE NEW ERA OF VIENNOISERIE\u003cbr\u003eCOLLECTOR’S EDITION\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLimited to 1,000 hand-numbered copies worldwide, released in two waves.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special large-format Collector’s Edition celebrates Antonio Bachour’s visionary approach to modern viennoiserie. Designed for pastry professionals, collectors, and enthusiasts who appreciate craftsmanship and rarity, this edition brings together premium materials, expanded visual impact and exclusive collector details — available only on PastryBooks.com.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eEXCLUSIVE RELEASE FORMAT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal copies: 1,000\u003c\/strong\u003e worldwide\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReleased exclusively on PastryBooks.Com in two waves:\u003c\/strong\u003e\u003cbr\u003eWave 1 — Black Friday Release (No. 1–500)\u003cbr\u003eWave 2 — Holiday Release (No. 501–1000)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEach copy is individually hand-numbered\u003c\/strong\u003e for authenticity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCOLLECTOR’S EDITION FEATURES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLarge, premium-format book\u003c\/strong\u003e with enhanced print quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUltra high-density inks\u003c\/strong\u003e and superior photographic reproduction\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExclusive collector’s bookmark\u003c\/strong\u003e with Chef Bachour’s autograph\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong data-end=\"479\" data-start=\"442\"\u003eIndividually hand-numbered copies\u003c\/strong\u003e\u003cspan\u003e for guaranteed authenticity\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"540\" data-start=\"512\"\u003eTwo black ribbon markers\u003c\/strong\u003e\u003cspan\u003e, created exclusively for this edition\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"619\" data-start=\"583\"\u003eHardcover with premium finishing\u003c\/strong\u003e\u003cspan\u003e, enhanced details, and refined craftsmanship\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong data-end=\"682\" data-start=\"669\"\u003e410 pages\u003c\/strong\u003e\u003cspan\u003e of world-class viennoiserie\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBilingual edition\u003c\/strong\u003e: English \u0026amp; Spanish\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAvailable only on PastryBooks.com\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong data-end=\"871\" data-start=\"817\"\u003eProfessionally packaged with reinforced protection\u003c\/strong\u003e\u003cspan\u003e for smooth delivery.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eA PIECE OF PASTRY HISTORY\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis Collector’s Edition was crafted with the intention of becoming a long-term keepsake, an object of beauty, and a mark of professional identity. Each book carries its unique number, handwritten to certify its place in the edition and to honor the collector who owns it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"PASTRY BOOKS","offers":[{"title":"Default Title","offer_id":52883741147400,"sku":"735940627307","price":89.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/9150\/5672\/files\/Bachour_The_New_Era_of_Viennoiserie_Collector_s_Edition_1.png?v=1764346338"}],"url":"https:\/\/pastrybooks.com\/collections\/bf-premium-bundle-bachour-books.oembed","provider":"PASTRY BOOKS","version":"1.0","type":"link"}