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World-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. Published by ICEP in English and Spanish (bilingual), this book marks a new benchmark in modern pastry.

In the 410 pages 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.

In this balance between production rationality and artisanal emotion, each viennoiserie tells a story - a story of research, passion, and identity.

CHARACTERISTICS OF THE BOOK:

410 pages written in English and Spanish (bilingual) with a unique and easy to understand and follow recipe design.
52 Signature Creations: croissants, brioche, puff pastry and more - each one a unique expression of Bachour’s artistry and technical brilliance.
Step-by-Step Recipes - clearly explained and meticulously tested, with professional insights to elevate your pastry skills.
1200+ Photographs - visual guides for every step of every recipe - from mixing and laminating to shaping, proofing, baking, assembling and decorating.

The book is structured in 6 chapters:

CHAPTER 1 - INGREDIENT UNDERSTANDING

Behind 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.

In 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.

CHAPTER 2 - EQUIPMENTS AND TOOLS

In 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.

CHAPTER 3 - DOUGH TECHNOLOGY

Mastering the Process from Science to Shelf

Viennoiserie 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.

In 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.

CHAPTER 4 - THE CROISSANT

Next, 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.

To 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.

Classic 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

CHAPTER 5 - BRIOCHE

Soft, 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.

Sugar Brioche Tart, Vanilla Brioche, Blueberry Maritozzi, Piña Colada Brioche, Chocolate Brioche Tart, Chocolate Brioche, Choco Crown Brioche

CHAPTER 6 - PUFF PASTRY

In 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.

ABOUT THE BOOK:

"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." Kirsten TIBBALLS - Pastry Chef | Director Savour School

"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." Paco RONCERO - Chef | Owner of Paco Roncero Restaurante

Bachour - The New Era of Viennoiserie by Antonio Bachour