Petits Gâteaux Third Collection
A third collection of signature petits gâteaux where flavor, aesthetics, and precision come together with Antonio Bachour’s creative vision.
Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef 2022 and Pastry Innovation Award 2024.
Petits gâteaux that balance visual detail and technical mastery.
With a contemporary approach and precise execution, Antonio Bachour presents petits gâteaux creations in which every component complements the next to deliver visually striking results with harmonious flavors.
By the end of this online course, you’ll be able to:
- Prepare compotes, crémeux, ganaches, and mousses with a perfect balance of flavor and texture.
- Explore the use of innovative ingredients that streamline your process and enhance the final quality of your desserts.
- Apply techniques like piping, gelling, and assembly with accuracy and finesse.
- Manage the production of petits gâteaux efficiently, optimizing time and preserving batches through freezing.
- Create petits gâteaux designed to stay in optimal condition from production to service.
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Course Syllabus
Course Content
Chapter 2 - Exotic Choux Gâteau
Free
Chapter 3 - Chocolate Saint Honoré
Chapter 4 - Pistachio "Rocher"
Chapter 5 - Citrus
Chapter 6 - Berry Sablé Breton
Chapter 7 - Dulce de leche cheesecake
Master the art of petits gâteaux with visually striking compositions.
What you'll learn
In this course, Antonio Bachour shares the tips and techniques needed to make an exclusive selection of his favorite petits gâteaux:
Exotic Choux Gâteau – A unique sponge cake made with choux pastry, filled with tropical fruit compote and exotic cremeux, topped with a crumble made with maltodextrin.
Chocolate Saint Honoré – A refined take on the classic French dessert, featuring cocoa sablé breton, pastry cream, coconut ganache, and choux glazed with isomalt—a humidity-resistant sugar that adds brilliant shine to your work.
Pistachio “Rocher” – Elegant spheres with a dual-textured center of pistachio ganache and white chocolate–pistachio mousse, finished with a crunchy coating that stays crisp.
Citrus – Almond sponge paired with lemon namelaka and mandarin jelly. Topped with a stabilized vanilla chantilly that maintains its structure and form.
Berry Sablé Breton – A sablé breton base filled with berry jelly, raspberry crémeux, and vanilla whipped ganache, finished with a delicate fruit glaze. You’ll work with ingredients like pectin, Gelcrem Cold, and plant-based gelling agents.
Dulce de Leche Cheesecake – A soft, creamy cheesecake with a flawless glaze, served with a vibrant mango–passion fruit jelly and fresh fruit.
Beyond the recipes themselves, you’ll also learn essential pastry techniques that can be used in many applications:
Key techniques covered in the course:
- How to pipe choux pastry
- How to make whipped ganache
- How to make fruit-based creme anglaise
- How to make a vegan crémeux without heat application
- How to make nut flavored mousses
- How to make moisture-resistant cornflake crunch
- How to make a stable chantilly cream
- How to make maltodextrin crumble without the application of heat
- Pectin-based gelling techniques
- Spray painting with cocoa butter
- Use of pectins and plant-based gelling agents
- How to prepare sablé dough
- How to caramelize Isomalt
- How to assemble and finish molded petits gâteaux
Course recipes
In this course you will learn
Meet your Instructor
Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef 2022 and Pastry Innovation Award 2024.
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.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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