Petits Gâteaux Third Collection
A third collection of signature petits gâteaux where flavor, aesthetics, and precision come together with Antonio Bachour’s creative vision.
Chef pastelero y propietario de Bachour Miami. Mejor pastelero del mundo 2022 y premio a Innovación Pastelera 2024.
Course Content
Course Content
2 - Exotic Choux Gâteau
Free
3 - Chocolate Saint Honoré
4 - Pistachio "Rocher"
5 - Citrus
6 - Berry Sablé Breton
7 - Dulce de leche cheesecake
Course Recipes
About this Course
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.
What's included?
- 3h 30 min of HD video content
- 40 lessons
- 6 exclusive recipes
- Recipe book
- 6 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
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.
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
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.9
Avg. Rating
216 Ratings
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Dimitrinka Pirich
⭐ Learn from the Best – Antonio Bachour!
I recently completed Antonio Bachour’s online pastry course on Scoolinary and absolutely loved it! The lessons are clear, inspiring, and full of modern techniques and creative ideas. I learned so much and feel truly motivated to take my pastry skills to the next level. Highly recommended!
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rafael torano
La variedad de sabores y las diferentes técnicas.
Sabores que la mayoría de las personas reconocen las distintas técnicas. La información que chef Bachour ofrece juntos a sus ideas son espectacular. Tremendo curso las ideas que él ofrece son muy completas añadiendo espacio para para desarrollar tus propias ideas y sabores.
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Tactical improvement
Good to learn more tactical improvement