Petits Gâteaux

Get acquainted with the technique to create delicious petits gâteaux or individual cakes instructed by Antonio Bachour, master chef.

Antonio Bachour

Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef, 2018 and 2022

Petits Gateaux

In this online course you will learn to prepare spectacular petits gâteaux, led by the Miami based pastry chef, Antonio Bachour. We have selected petits gâteaux that combine different techniques to achieve haute cuisine pastry in a small size format.

Petits gâteaux are individual cakes of approximately 90 grams, for just one person, and are perfect for display in the showcase of a bakery or restaurant,  or even to enjoy at home.

Antonio has selected 5 star petits gâteaux that combine a wide variety of techniques:

  •  applications with chocolate
  • different types of fillings
  • glazes
  • different formats where the core product is the chocolate itself
  • rock type textures
  • ganaches
  • surprising decors

Numerous techniques that you will be able to apply to  your own creations, or to replicate these marvelous cakes.

Petits Gâteaux_presentation

Course curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Petits Gâteaux
Chapter 3 - Pecan Paris Brest
Chapter 4 - Concord Cake
Chapter 5 - Exotic Tacos
Chapter 6 - Pistacho Cherry
Chapter 7 - Trifle
Before you go

What you'll learn

Techniques and artistry to prepare haute pastry petits gâteaux

In this online course, you will learn how to prepare, assemble and decorate a series of small gastronomic pieces of art from the sweet world, known as Petits Gâteaux. These small cakes are full of haute cuisine pastry techniques, and are super tasty and with fancy and spectacular finishing that makes them ideal for display in a showcase, on your restaurant menu, or to surprise your guests at home.

In this course, you will learn and see the passion, and artistry with which master chef Antonio Bachour works, so that you can get acquainted with his techniques and apply them to your own creations.

Who is it for?

Pastry professionals or advanced pastry amateurs who wish to continue learning new techniques. Also for all those who would like to discover, along with Antonio Bachour, his way of understanding pastry. His passion, the combination of textures and flavors, his conceptualization of cakes, and different ideas that you can apply to your own creations.

Recommended equipment 

Instruments or materials suggested in some of the recipes (not essential for the course):

  • Kitchen Robot
  • Molds
  • Spatula
  • Pastry bag
  • Knife
  • Greaseproof paper
  • Oven
  • Turmix
  • Grater (decoration)
Petits Gâteauxpresentation2
Wow, this is truelly amaizing

Great deserts taught by the best pastry chef. I can watch and learn all day long, it is so interesting.

Woow Factor

Desde que comencé en este mundo de la Pasteleria siempre quise ver una Máster Class de Bachour. Excelente.

Angeleduardo Machado
what's not to like.

Great Diverse recipes. Despite the course being subtitled , the format and instruction are easy to follow and delivered at a suitable pace. The lesson divided into individual blocks/ Steps enable to follow each process carefully and easily. the Support recipes and instruction and also a useful tools to make motes along the way .

Patrice Garrigues
very well explained

Antonio is my mentor since 2017, I was super excited for the beautiful course where I've learn and enjoyed a lot! In January I visited the store in Miami and tried many of his creation, an unforgettable experience that I will bring for the rest of my life! Hope one day to have the opportunity to work with him!

Federico Erroi
Very useful course. Many techniques and combinations.

Very useful course, several techniques are explained in a very detailed way. You learn whipped ganaches, jams, compotes, cakes, crunchies, and the combination of all these to create surprising little cakes. Of course, it’s a bit complicated to apply in a typical restaurant where you work in a hurry. However, the techniques will serve any pastry chef.

Jaume Pomares Tarín
very infomative course

i still have some questions about the preparations in this course, but the most of lassions is very useful

Inessa Shapovalov

Antonio Bachour, a hypercreative pastry chef renowned as the world's best, is celebrated for his unwavering dedication, pursuit of perfection, and pioneering approach, establishing him as one of the most renowned figures in the realm of pastry arts.

About Scoolinary

What are you waiting for?

Take your cooking skills to the next level.
Learn from anywhere at your own pace.

Courses you might be interested in

This Course is included in the Scoolinary Membership

205 courses

Scoolinary Membership

Access all courses with an unlimited subscription

Get unlimited access to ALL of our courses and learn from the Best World Chefs.

Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 3h 11 min HD video
  • 5 Recipes
  • 41 Lessons
  • Recipe Book (English, Spanish, German, French)
  • 5 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
  • Advanced

Ratings and Reviews

Avg. Rating
2608 Ratings
What's your experience? We'd love to know!
Alfiya Wiese
Posted 3 weeks ago
It’s easy to watch

It’s easy to achieve the information because it’s explained in a light manner without any complicated words, chapters are shot, it’s great! I can always come back to the chapter I’m intrested 👍

Preview Image
sandra Mathisen Planholt
Posted 4 weeks ago
Easy step by step

I like how Evert step of the Wayne is easily described and information WHO se use some of the ingredients and heat they bring to the table

Preview Image
ismail kchouk
Posted 2 months ago


Preview Image
Nikolas Tsafos
Posted 3 months ago
Great job

Great job

Preview Image
Posted 3 months ago
So many useful techniques and how to use it correctly.

You are the best! I’m looking forward to your next class. P.S. It would be pleasure if comes with the size of every molds, trays etc. but this is the best class though 🙂

Preview Image
حنان حنان
Posted 3 months ago
Great course

Great course !! I enjoyed the experience of learning from a great such as Bachour

Preview Image
Posted 4 months ago
Solid pastry knowledge is required

Some of the recipes were not thoroughly explained like the choux pastry, for instance. So it tells me the student needs to have a solid base on professional patry. Overall is a good course with great techniques.

Preview Image
Annalisa Capasso
Posted 4 months ago


Preview Image
Leisa Caraballos
Posted 4 months ago
about the temp. for using pectin and chocolate

its great I have really learned a lot.

Preview Image
Sujeeva Dias jayasinghe
Posted 4 months ago
petits gateaux

best petits gateaux course

Preview Image
Show more reviews
What's your experience? We'd love to know!

You almost have it!

Please complete this information before starting

Last Name (required)
First Name (required)
Country (required)

Please select a country

Do you work in the hospitality industry? (required)

Answer Yes or No