Professional Documents
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Bachour The Baker Ebook Retail
Bachour The Baker Ebook Retail
The Baker
Featuring step by step instructions
FOR making laminated dough
Photography by Battman
bachour
The Baker
R eci p es b y A n to n io B ac h o u r
P h oto g r a p h y b y B at t m a n
My life would not be the same without my wife, Alejandra Sanchez. She has
given me more support than I could ever have imagined. I can’t thank her
enough for her encouragement and belief in me and my goals.
To my Sous Chef Samira Saadee. Thank you for being the person you are.
And to Ana Karina, the only person I feel at ease and confident with filling my
spot when I am away (often). Thank you so much.
Antonio
ISBN 978-0-933477-53-7
thechefsconnection.com
98 Vanilla Brioche
102 Almond Brioche
104 Chocolate Custard Brioche
106 Chocolate Hazelnut Brioche
108 Coconut Brioche
110 Kouglof
112 Savarin
114 Tiramisu Brioche
Antonio Bachour
PREFACE
Antonio has exceptional talent that he has continued to advance for years, perfecting every
aspect of his patisserie work. To see him at work, develop recipes and create is something
truly magical. Antonio has a unique ability to craft innovative and beautiful tasting products
in all aspects of patisserie; which is an extraordinary skill that pastry chefs aspire to yet rarely
achieve in this continually changing industry. Bachour the Baker showcases the versatility of
his skills and explains all the elements of laminated doughs, croissants and Danish through
coherent recipes and beautiful images.
Discover flaky, enriched layers of goodness all wrapped up in an outstanding book. Antonio
is a brilliant author and this is the perfect book for those wanting to explore all aspects of
viennoiserie.
Chef Kirsten Tibbals
I met Chef Antonio Bachour while interning at the St. Regis Bal Harbour Hotel. You must
know that the first time I saw him plating a dessert I felt goosebumps. I was immediately in-
spired, and from that moment, he has not stopped astonishing me. He is truly a pastry genius,
and I feel so grateful for everything he has taught me and encouraged me to do. I admire him
profoundly because he has fought for his passion and has inspired thousands. .
I feel very honored to be part of this wonderful book. The dedication and love that Chef
Bachour devotes to his work is evident in each recipe presented here. This book will surely
bring sweetness into then life of any reader.
Thank you, Chef Antonio Bachour for being an incredible mentor. I wish you all the best in
your upcoming projects!
Ana Karina Rivera Caceres
To Laminate Dough
Puff Pastry Dough
Laminated Butter Square
To Shape Palmiers
10 ounces/300 grams granulated sugar
6 ounces/180 grams unsalted butter, melted
To Bake Palmiers
Preheat oven to 392ºF/200ºC.
Line a sheet tray with parchment paper. Place the raw strips
of Palmier flat side up on the parchment lined sheet pan.
Leave about 2 inches/5cm of space between each Palmier
because they will increase in size during baking.
Bake for about 20-30 minutes, until the sugar has caramel-
ized and is a golden brown.
Allow them to cool on a rack for 10 minutes.
Butter Block
18 ounces (1.12 pounds)/500 grams unsalted butter, cold
Place a piece of parchment paper on the table. Center the
butter on the paper.
Top with another parchment paper and pound the top of
the butter from the left to right with a rolling pin to begin
to flatten it. Continue to flatten the butter until you have
a rectangular shape. Wrap and refrigerate for at least 15
minutes.
The next day, laminate the puff pastry dough to 5mm. Lay
the laminated butter rectangle onto the upper half of the
dough and make a simple fold. Give it a little more width
through the rolling machine and then turn the dough side-
ways and laminate again to 5mm.
Fold the upper half of the dough towards the middle. Fold
the lower half two times towards the middle and then fold
again on top of the upper half. Flatten the dough a bit,
wrap and put in freezer for about one hour.
Assembly
Nappage, as needed
Glaze
2 cups/10 ounces confectioner’s sugar
3 ounces/90 grams whole milk
2 ounces/60 grams unsalted butter, melted
2 teaspoons/15 grams light corn syrup
Assembly
Baked Puff Pastry sheet
Vanilla Bean Pastry Cream
Cut the full sheet pan of puff pastry into three equal rect-
angles.
Start by distributing half of the pastry cream over one layer
of baked Puff Pastry.
Top with another layer of dough, pressing gently to adhere
it to the pastry cream below. Spread the remaining pastry
cream over the second layer of pastry.
Top with the third layer of pastry and again press down
gently.
Pour the glaze over the top layer of pastry and spread it
evenly over the entire surface. Don’t worry if some of the
icing drips over the edges.
Working quickly before the icing sets, drizzle the melted
chocolate across the icing in evenly-spaced, straight par-
allel lines.
With the tip of a thin, sharp knife, make evenly spaced per-
pendicular “cuts” through the lines of chocolate, from one
side of the pastry to the other. Start by making one cut in
one direction, and the next cut in the opposite direction.
Continue alternating directions as you work across the
surface of the pastry.
With a long, sharp knife, cut 1/4 inch off the edges of the
pastry all around to make a neat, evenly proportioned rect-
angle. Carefully transfer the trimmed mille-feuille to a tray
and refrigerate.
Allow an hour to chill before cutting into 12 individual
portions for serving.
Chef ’s Note:
When cutting baked Puff Pastry use a thin, long non-serrat-
ed knife as to not tear the pastry.
Assembly
Baked Puff Pastry sheet
Chocolate Pastry Cream
Cut the full sheet pan of puff pastry into three equal rect-
angles.
Start by distributing half of the pastry cream over one layer
of baked Puff Pastry.
Top with another layer of dough, pressing gently to adhere
it to the pastry cream below. Spread the remaining pastry
cream over the second layer of pastry.
Top with the third layer of pastry and again press down gen-
tly.
With a long, sharp knife, cut 1/4 inch off the edges of the
pastry all around to make a neat, evenly proportioned rect-
angle.
Carefully transfer the trimmed mille-feuille to a tray and
refrigerate.
Allow an hour to chill before cutting into individual por-
tions for serving.
Chantilly Cream
2 cups/480 grams heavy cream 35%
2 ounces/60 grams confectioner’s sugar
Assembly
Baked Puff Pastry sheet
Chantilly Cream
Cut the full sheet pan of puff pastry into three equal rect-
angles.
Start by distributing half of the cream over one layer of
baked Puff Pastry. Top with another layer of dough, press-
ing gently to adhere it to the cream below.
Spread the remaining cream over the second layer of pas-
try. Top with the third layer of pastry and again press down
gently.
With a long, sharp knife, cut 1/4 inch off the edges of the
pastry all around to make a neat, evenly proportioned
rectangle.
Carefully transfer the trimmed mille-feuille to a tray and
refrigerate. Allow an hour to chill before cutting into indi-
vidual portions for serving.
Raisin Scone
16 ounces/480 grams all-purpose flour
1 ounce/30 grams granulated sugar
1 tablespoon/10 grams baking powder
½ teaspoon/2 grams baking soda
1 teaspoon/3 grams Kosher salt
8 ounces/240 grams unsalted butter, very cold
8 ounces/240 grams dark raisins
12 ounces/360 grams buttermilk, very cold
Egg Wash, as needed (see recipe page 30)
Butter Block
16 ounces (1 pound)/450 grams unsalted butter, cold
The next day, laminate the croissant dough to 5mm. Lay the
laminated butter rectangle onto the upper half of the dough
and make a simple fold.
Give it a little more width through the rolling machine and
then turn the dough sideways and laminate again to 5mm.
Fold the upper half of the dough towards the middle.
Fold the lower half two times towards the middle. Then fold
again on top of the upper half. Flatten the dough a bit, wrap
and put in freezer for about one hour.
Egg Wash
7 ounces/200 grams egg yolks
5 ounces/140 grams heavy cream
10 ounces/280 grams whole milk
10 ounces/280 grams whole eggs
Pinch of Salt
Almond Cream
1 cup + 2 tablespoons/125 grams almond flour
3 teaspoons/12 grams all-purpose flour
4.25 ounces/125 grams unsalted butter, room temperature
½ cup +1 tablespoon/125 grams granulated sugar
½ cup/125 grams whole eggs
Syrup
2 ½ cups/570 grams granulated sugar
2 cups/500ml water
1/3 cup/70ml dark rum
Assembly
12 baked Butter Croissants
Nonstick spray, as needed
Almond Cream
Syrup
2 cups/180 grams sliced blanched almonds
Confectioner’s sugar, as needed
Baklava Honey
11 ounces/300 grams granulated sugar
7 ounces/200 grams honey
7 ounces/200 grams water
5 pieces cloves
4 anise seeds
4 cardamom pods
2 cinnamon sticks
Dulce de Leche
Four 14-ounce/392 gram cans sweetened condensed milk, la-
bels removed
In a large pot place the cans on their side. Fill the pot with
room-temperature water, making sure the water level is at
least 2 inches above the cans.
Set pot over high heat and allow to come to a simmer. Re-
duce heat and simmer for 4 hours. Check the pot every 30
minutes to ensure the water level stays above the can, add-
ing boiling water as necessary to top it up.
Using a pair of tongs, remove the cans from the wa-
ter and set on a wire rack to cool to room temperature.
Chef ’s Note:
Dulce de Leche is a creamy caramel sauce that’s traditionally
made by simmering a pot of milk and sugar, stirring for seven
hours. You could do that, or you could do what is by far the
easiest way to make it: simmer a closed can of sweetened con-
densed milk in a pot of water for 4 hours.
Dulce de Leche can be transferred to an airtight container
and refrigerated for up to 3 weeks.
Spray one sheet pan with nonstick spray and line with
parchment paper. Lightly flour the work surface. Roll the
dough out to rectangular shape 5mm thick.
Using a bicycle cutter, measure 4.5cm with a ruler and cut
vertically to make strips of dough. Once cut, grab one strip
and start rolling it, applying pressure, making sure to leave
it flat on the end of the roll.
Grease aluminum cups with nonstick spray and place each
roll inside. Transfer to the parchment lined sheet pan, spac-
ing the rolls about 1.5 inches apart.
Heat a proofing box to 82°F/28°C.
Brush or spray with Egg Wash. Let proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Bake for 18-20 minutes until they are brown. Once out of
the oven remove from cups and place on a cooling rack.
Once they have cooled fill a piping bag fitted with a round
tip with Dulce de Leche and fill each croissant roll from the
bottom.
Gianduja Ganache
4 ounces/112 grams hazelnut paste 100%*
2 ounces /56 grams grapeseed oil*
1 ounce/28 grams beeswax concept (Sosa brand preferred)*
18 ounces/500 grams milk chocolate 40%
7 ounces/200 grams chocolate 64%
Sugared Hazelnuts
10 ounces/280 grams blanched hazelnuts, halved
8 ounces/224 grams granulated sugar
1 ounce/28 grams egg whites
To Bake Croissants
Egg Wash, as needed
Sugared Hazelnuts
Croissant Dough
13 ounces/375 grams bread flour
13 ounces/375 grams all-purpose flour
4 ounces/112 grams granulated sugar
14 ounces/400 grams whole milk
¾ ounce/50 grams unsalted butter, cold
1.25 ounces/35 grams fresh yeast
Pinch of salt
Nonstick spray, as needed
Butter Block
16 ounces (1 pound)/450 grams cold unsalted butter
Place a piece of parchment paper on the table. Center the
butter on the paper. Top with another parchment paper and
pound the top of the butter from the left to right with a roll-
ing pin to begin to flatten it. Continue to flatten the butter
until you have a rectangular shape. Wrap and refrigerate.
Strawberry Gel
2 cups/500 grams strawberry puree*
1 ½ tablespoons/5 grams agar agar*
½ cup/112 grams granulated sugar
Croissant Dough
13 ounces/375 grams bread flour
13 ounces/375 grams all-purpose flour
4 ounces, 112 grams granulated sugar
Pinch of salt
14 ounces/400 grams whole milk
¾ ounce/50 grams unsalted butter, cold
1.25 ounces/35 grams fresh yeast
Nonstick spray, as needed After the double fold, roll out the orange dough to fit over
the layered slab and sheet as usual: giving width, turning the
In a stand mixer fitted with the hook attachment combine dough sideways and then sheet till 4mm. Fold it horizontal-
bread flour, all-purpose flour, sugar, salt, milk and butter ly to mark the half and cut. Lay one on top of the other and
and mix on low speed. After 3 minutes add the yeast and cut triangles.
mix for 20 minutes. Pick the dough (a handful) between the Put the triangles on a sheet pan, wrap and refrigerate for
hands and stretch. If it does not break and creates a thin 15 minutes. Roll each and freeze until needed. Each crois-
elastic dough, it is perfect. It must have some elasticity. Pre- sant must be rolled to an 8 x 35cm triangle, 4mm thick and
pare a large bowl with nonstick spray. Put the dough in and weigh 2.5 ounces/70 grams.
leave it to rest for 30 minutes at room temperature. Cover
and refrigerate overnight. Passion Fruit Cremeux
¾ cup+ 1 tablespoon/196 grams egg yolks
Butter Block 2 each/125 grams large eggs
16 ounces (1 pound)/450 grams cold unsalted butter 1 cup + 1 tablespoon/210 grams granulated sugar
1 cup + 2 tablespoons/294 grams passion fruit puree*
Place a piece of parchment paper on the table. Center the 2 ½ each/6.25 grams silver gelatin sheets*
butter on the paper. Top with another parchment paper and 1 cup + 1 tablespoon/252 grams unsalted butter, softened
pound the top of the butter from the left to right with a roll-
ing pin to begin to flatten it. Continue to flatten the butter Soak gelatin in ice water until softened; squeeze out excess
until you have a rectangular shape. Wrap and refrigerate. water and set aside. Over a double boiler cook yolks, eggs,
sugar and puree to 185ºF/85ºC, whisking constantly until
To Laminate Butter Block thickened.
Butter Block Remove from heat, stir in gelatin. Cool down to 104ºF/40ºC
and mix with butter to dissolve. Cover with plastic wrap and
Laminate the Butter Block to 5mm and refrigerate. refrigerate until cool.
To Laminate Doughs, Shape and Roll Croissants To Proof and Bake Croissants
Croissant Dough Nonstick spray, as needed
Orange food coloring, as needed Egg Wash (see recipe page 30)
Laminated Butter Block
Heat a proofing box to 82°F/28°C.
The next day, first separate 4 ounces/112 grams of dough Spray two sheet pans with nonstick spray and line with
and add few drops of orange food coloring and mix until parchment paper. Transfer croissants to the parchment
smooth. Keep in the refrigerator until ready to use. lined sheet pans. Let proof about 2 hours.
Sheet and fold the rest of the dough as usual. Laminate Preheat a convection oven to 350°F/175°C.
croissant dough to 5mm. Lay the laminated butter rectangle Brush on Egg Wash. Bake for about 20 minutes.
onto the upper half of the dough and make a simple fold.
Give it a little more width with the machine and then turn
the dough sideways and laminate to 5mm again. Assembly
Fold the upper half of the dough towards the middle. Fold Passion Fruit Cremeux
the lower half two times towards the middle and then fold
again on top of the upper half. Flatten the dough a bit, wrap Once the croissants have cooled, take a knife and cut a little
and put in freezer for about one hour. hole in the bottom. Transfer the Passion Fruit Cremeux to a
pastry bag fitted with a round tip. Pipe in the cremeux, and
within a second the croissant is filled enough.
Glaze
18 ounces/500 grams confectioner’s sugar
7 ounces/200 grams water
To Bake Croissants
Egg Wash
4.5 ounces/126 grams pecans, chopped
Glaze
Croissant Dough
13 ounces/375 grams bread flour
13 ounces/375 grams all-purpose flour
4 ounces/112 grams granulated sugar
Pinch of salt
14 ounces/400 grams whole milk
¾ ounce/50 grams unsalted butter, cold
1.25 ounces/35 grams fresh yeast
Nonstick spray, as needed
Butter Block Fold it horizontally to mark the half and cut. Lay one dough
16 ounces (1 pound)/450 grams cold unsalted butter sheet on top of the other and cut into triangles. Put the tri-
angles on a sheet pan, wrap and refrigerate for 15 minutes.
Place a piece of parchment paper on the table. Center the
butter on the paper. Top with another parchment paper and To Roll and Bake Croissants
pound the top of the butter from the left to right with a roll-
ing pin to begin to flatten it. Continue to flatten the butter Nonstick spray, as needed
until you have a rectangular shape. Wrap and refrigerate. 48 milk chocolate batons
Egg Wash, as needed (see recipe page 30)
To Laminate Butter Block Heat a proofing box to 82°F/28°C.
Butter Block Spray two sheet pans with nonstick spray and line with
parchment paper.
Laminate the Butter Block to 5mm and refrigerate.
After the cut triangles have chilled, stretch the dough to give
it width and length. The size of each croissant must be an 8 x
To Laminate Dough and Cut Triangles 35cm triangle, 4mm thick, and weigh 2.5 ounces/70 grams.
Brown food coloring, as needed Add two milk chocolate batons and roll, pressing on each
Laminated Butter Block side while rolling. Place on parchment lined baking sheets.
Let proof about 2 hours.
The next day, first separate 4 ounces/112 grams of dough
and add few drops of brown food coloring and mix until Preheat a convection oven to 350°F/175°C.
smooth. Keep in the refrigerator until ready to use. Remove croissants from the proofer and brush or spray with
Sheet and fold the rest of the dough as usual. Egg Wash. Place in oven and bake for about 20 minutes. Set
immediately on a cooling rack.
Laminate remaining plain Croissant Dough to 5mm. Lay
the laminated butter rectangle onto the upper half of the
dough and make a simple fold. Give it a little more width Assembly
with the machine and then turn the dough sideways and
laminate to 5mm again. Fold the upper half of the dough to- Nappage, as needed
wards the middle. Fold the lower half two times towards the
middle and then fold again on top of the upper half. Flatten Glaze the croissants with nappage.
the dough a bit, wrap and put in freezer for about one hour.
After the double fold, roll out the brown dough to fit over
the layered slab and sheet as usual: giving width, turning the
dough sideways and then sheet again until 4mm thick.
Carrot Glaze
18 ounces/500 grams confectioner’s sugar
7 ounces/200 grams carrot juice
Carrot Cremeux
12 ounces/360 grams heavy cream
1 ¼ cups/168 grams carrots, chopped
3 ounces/90 grams granulated sugar
1 ½ teaspoons/4 grams ground cinnamon
¾ teaspoon/2 grams ginger powder
2 each/5 grams silver gelatin sheets*
Carrot Croissant
13 ounces/375 grams bread flour
13 ounces/375 grams all-purpose flour
½ cup +1 tablespoon/115 grams granulated sugar
Pinch of salt
10 ounces/300 grams whole milk
3 ounces/90 grams carrot juice
½ cup/90 grams carrots, shredded
¾ ounce/50 grams butter, cold
1.25 ounces/35 grams fresh yeast
Nonstick spray, as needed
Butter Block
16 ounces (1 pound)/450 grams unsalted butter, cold
Assembly
Carrot Cremeux
Chocolate Almond Praline Stick To Laminate Doughs, Shape and Roll Croissants
6 ounces/168 grams dark chocolate 55% 4 ounces/112 grams Croissant Dough
6 ounces/168 grams milk chocolate 40% Laminated Butter Block
10 ounces/280 grams almond praline 60%* Chocolate Détrempe (chocolate dough)
Chocolate Almond Praline Stick
Melt chocolates in a double boiler, add praline and mix with
a hand blender Place in a frame 1cm thick and cool in the The next day, first separate 4 ounces/112 grams of Croissant
refrigerator. Cut ganache into about 1 ounce/28 gram bars Dough to make the Chocolate Détrempe. Sheet and fold
to place inside the croissants when you roll them. the rest of the dough as usual. Laminate Croissant Dough
to 5mm. Lay the laminated butter rectangle onto the up-
Croissant Dough per half of the dough and make a simple fold. Give it a lit-
tle more width with the machine and then turn the dough
13 ounces/375 grams bread flour sideways and laminate to 5mm again. Fold the upper half
13 ounces/375 grams all-purpose flour of the dough towards the middle. Fold the lower half two
4 ounces/112 grams granulated sugar times towards the middle and then fold again on top of the
14 ounces/400 grams whole milk upper half. Flatten the dough a bit, wrap and put in freezer
¾ ounce/50 grams butter, cold for about one hour.
1.25 ounces/35 grams fresh yeast
Pinch of salt After the double fold, roll out the Chocolate Détrempe
Nonstick spray, as needed dough to fit over the layered slab and sheet as usual: giving
width, turning the dough sideways and then sheet till 4mm.
In a stand mixer fitted with the hook attachment combine Fold it horizontally to mark the half and cut. Lay one on top
bread flour, all-purpose flour, sugar, salt, milk and butter of the other and cut triangles.
and mix in low speed. After 3 minutes add the yeast and Put the triangles on a sheet pan, wrap and refrigerate for 15
mix for 20 minutes. Pick the dough (a handful) between the minutes.
hands and stretch. If it does not break and creates a thin
elastic dough, it is perfect. It must have some elasticity. Pre- After the cut triangles have chilled, stretch the dough to give
pare a large bowl with nonstick spray. Put the dough in and it width and length. Add the Chocolate Almond Praline
leave it to rest for 30 minutes at room temperature. Cover Stick and roll, pressing on each side while rolling.
and refrigerate overnight. Each croissant must be rolled to an 8 x 35cm triangle, 4mm
thick and weigh 2.5 ounces/70 grams.
Butter Block
16oz (1 pound)/450 grams unsalted butter, cold To Proof and Bake Croissants
Nonstick spray, as needed
Place a piece of parchment paper on the table. Center the Egg Wash, as needed (see recipe page 30)
butter on the paper. Top with another parchment paper and
pound the top of the butter from the left to right with a roll- Heat a proofing box to 82°F/28°C. Prepare two sheet pans
ing pin to begin to flatten it. Continue to flatten the butter with nonstick spray and line with parchment paper. Trans-
until you have a rectangular shape. Wrap and refrigerate. fer croissants to the parchment lined sheet pans. Let proof
about 2 hours.
To Laminate Butter Block
Preheat a convection oven to 350°F/175°C. Brush on Egg
Butter Block Wash. Bake for about 20 minutes.
Laminate the Butter Block to 5mm and refrigerate.
* Available at specialty shops or online.
Chocolate Détrempe (chocolate dough)
4 ounces/112 grams croissant dough (see recipe below)
1 teaspoon/8 grams cocoa powder
2 teaspoons/12 grams water
Assembly
Hazelnut Praline Cremeux
Confectioner’s sugar, as needed
Lightly flour the work surface. Roll the croissant dough into
a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
Trim it to a perfect rectangle. Cut the dough into twelve
uniform 3 x 5 inch/8 x 13cm pieces.
Heat a proofing box to 82°F/28°C. Spray one sheet pan with
nonstick spray and line with parchment paper.
Brush the bottom half of the rectangles with Egg Wash.
Place 2 pieces of chocolate baking sticks at one end of each
piece and roll it up into a tube. Place, seam side down, on
the parchment lined baking sheet.
Press down on the tops of the rolls to flatten them into a
rectangle shape. With a razor finely cut the top of the crois-
sants diagonally. Brush with Egg Wash. Let proof about 2
hours
Preheat a convection oven to 350°F/175°C.
Brush again with Egg Wash. Bake for about 15 minutes. Set
immediately on a cooling rack.
Butter Block
16 ounces (1 pound)/450 grams unsalted butter, cold
Assembly
Dark Chocolate 64%, as needed
Croissant Dough
13 ounces/375 grams bread flour
13 ounces/375 grams all-purpose flour
4 ounces/112 grams granulated sugar
Pinch of salt
14 ounces/400 grams whole milk
¾ ounce/50 grams unsalted butter, cold
1.25 ounces/35 grams fresh yeast
Nonstick spray, as needed
Butter Block
16 ounces (1 pound)/450 grams unsalted butter, cold
Place a piece of parchment paper on the table. Center the
butter on the paper. Top with another parchment paper and
pound the top of the butter from the left to right with a roll-
ing pin to begin to flatten it. Continue to flatten the butter
until you have a rectangular shape. Wrap and refrigerate.
Once they are ready to bake, sprinkle raw cane sugar on top
of each Kouign-amann.
Preheat a convection oven to 350°F/170°C.
Bake for 18-20 minutes until they are brown.
Once out of the oven, carefully remove croissants from
cups with a rag and place upside down on top of a cooling
rack. Cool thoroughly.
Assembly
Nappage, as needed
Spray one sheet pan with nonstick spray and line with
parchment paper.
Heat a proofing box to 82°F/28°C.
Have a silicone 12 brioche mold ready to use. Lightly flour
the work surface. Roll the croissant dough into a rectan-
gle about 30 by 10 inches/76 by 25cm and 4mm thick. Cut
dough into twelves uniform squares.
Place the squares inside the brioche silicone molds. Brush
with Egg Wash. Place on the parchment lined sheet pan.
Place in proofer and let proof about 2 hours.
To Bake Croissants
Egg Wash, as needed (see recipe page 30)
Pistachio Frangipane
Guava Jelly
350 grams guava puree*
50 grams water
20 grams granulated sugar
6 grams Gellan gum*
Chef ’s Note:
I recommend making the jelly the same day as you are going
to make the croissants.
Cream Cheese
10 ounces/280 grams cream cheese, firm
Hold the dough by the two opposing corners and gently pull
them outward. Place the Guava Jelly and Cream Cheese in
the center. Fold the extended corners toward the center of
the piece of dough and press to secure.
The half pocket croissant is ready for proofing. Place on a
parchment lined baking sheet. Let proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Brush with Egg Wash. Bake for about 18 minutes. Set im-
mediately on a cooling rack. *Available at specialty shops
or online.
Soak gelatin in ice water until softened, squeeze out excess * Available at specialty shops and online.
water and set aside. In a medium sized pot, bring cream and
scraped vanilla to a boil. In a small bowl, whisk egg yolks,
and slowly add hot liquid to temper.
Return mixture to pot and cook to 180°F/82°C. Stir in gel-
atin to dissolve. In a separate pot pour hot anglaise on the
white chocolate, add mint and emulsify using a hand blend-
er. Finally add the rum.
Let cool and cover with plastic wrap pressed against the top
of the cremeux to prevent a skin from forming on the sur-
face. Let cool in the refrigerator until ready to use.
Lightly flour the work surface. Roll the croissant dough into
a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
Cut the dough into 12 uniform squares, 9cm x 9cm. Hold
the dough by the two opposing corners and gently pull them
outward. Fold the extended corners toward the center of the
dough and press to secure.
The half pocket croissants are ready for proofing.
Lightly flour the work surface. Roll the croissant dough into
a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
Trim it to be perfectly rectangular. Cut the dough into 12
uniform squares.
Make 4 equal cuts, 1/8 inch apart from each corner to the
center of the squares taking caution to not cut through the
center of the dough. You will have made a total of 16 cuts.
Fold the tip of each cut corner of the dough to the center.
Press them down in the center to secure the shape. The Pin-
wheel is now ready for proofing.
Mascarpone Cream
8.5 ounces/240 grams heavy cream
10 ounces/300 grams mascarpone cheese
1.5 ounces/50 grams invert sugar*
½ ounce/15 grams cornstarch
Spray one sheet pan with nonstick spray and line with
parchment paper. Lightly flour the work surface. Roll the
croissant dough into a rectangle 8mm thick.
With a 3 inch/7cm round cutter cut the croissant dough
into 12 circles.
Heat a proofing box to 82°F/28°C.
Place on the parchment lined sheet pan. Let proof about 2
hours.
Preheat a convection oven to 350°F/175°C.
Inject the Mascarpone Cream into the fermented croissants.
Brush croissants with Egg Wash. Bake for about 18 minutes
until golden brown. Set immediately on a cooling rack.
Assembly
6 ounces/180 grams fresh raspberries
6 ounces/180 grams fresh blackberries
8 ounces/240 grams fresh blueberries, rinsed and dried
½ cup/120 grams pistachios, ground
Nappage, as needed*
To Bake Croissants
Preheat a convection oven to 350°F/175°C.
Bake for 18–20 minutes until they are brown. Set immedi-
ately on a cooling rack.
Babka Filling
8 ounces/240 grams bread flour
8 ounces/240 grams dark brown sugar
2 ounces/60 grams cocoa powder
2 ounces/60 grams chocolate 55%, melted
8 ounces/240 grams unsalted butter, melted, cooled
8 ounces/240 grams egg whites
½ ounce/15 grams honey
½ ounce/15 grams pure vanilla extract
½ recipe Butter Croissant Dough (see recipe page 28) To Shape, Proof and Bake Flower Shaped Croissants
Butter Croissant Dough
Mango Pastry Cream Nonstick spray, as needed
4 egg yolks Egg Wash, as needed (see recipe page 30)
½ cups + 2 tablespoons/125 grams granulated sugar Flour, as needed
2 ounces/60 grams cornstarch Mango Pastry Cream
16 ounces/448 grams whole milk
4 ounces/112 grams mango puree* Heat a proofing box to 82°F/28°C.
2 ounces/60 grams unsalted butter Spray one sheet pan with nonstick spray and line with
parchment paper.
In a small bowl mix the egg yolks, sugar and cornstarch to- Lightly flour the work surface. Roll the croissant dough into
gether. In a medium pot bring the milk and mango puree a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
to a boil.
With a 4 inch/10cm flower shaped cutter cut 12 croissant
Temper the egg yolk mixture with the warm milk. Return dough flowers. Brush each croissant lightly with Egg Wash.
the contents to the pan and bring to a boil. Once boiling,
cook for 30 seconds. Add the butter and mix well. Transfer the Mango Pastry Cream to a pastry bag with a
#5 plain tip. Pipe 1 ounce/30 grams of the Mango Pastry
Pour into a bowl and top with a piece of plastic wrap (make Cream onto the center of each one. Place on the parchment
sure it touches the top of the pastry cream so it doesn’t de- lined baking sheet. Let proof about 2 hours.
velop a skin), then refrigerate until cool.
Preheat a convection oven to 350°F/175°C.
Mango Passion Fruit Jelly Brush again with Egg Wash. Bake for about 18 minutes until
golden brown. Set immediately on a cooling rack.
½ cup +1 tablespoon/105 grams granulated sugar
2 ½ teaspoons/12 grams pectin NH*
10 ounces/300 grams passion fruit puree* Assembly
5 ounces/150 grams apricot puree* Nappage, warm, as needed*
5 ounces/150 grams fresh mango, diced Mango Passion Fruit Jelly
2.5 ounces/75 grams glucose*
¾ ounce/20 grams lemon juice Brush the pastries with warm nappage while it is hot. Let
cool and place the Mango Passion Fruit Jelly in the center
In a small bowl mix sugar and pectin together. of each croissant.
In a medium pot heat purées, diced mango, glucose and
lemon juice to about 104ºF/40ºC and stir in sugar and pec-
tin mix. Bring to a boil. *Available at specialty shops or online.
Pour hot mixture into 12 inch/30cm frames previously lined
with plastic wrap. Cool and store in the refrigerator.
When cool cut into 1 ½ inch/4cm diameter rounds and re-
serve in the refrigerator until used.
Poached Pears
6 baby pears, peeled, halved, cored
6 ounces/168 grams apple juice
8 ounces/224 grams white wine
4 ounces/112 grams water
4 ounces/112 grams granulated sugar
1 vanilla bean, seeds and juice scraped
2 star anise
1 cinnamon stick
Lightly flour the work surface. Roll the dough out to a rect-
angular shape about 30 x 10 inches/76 x 25cm and 4mm
thick.
Heat a proofing box to 82°F/28°C.
Spray one sheet pan with nonstick spray and line with
parchment paper. Using a pear-shaped cutter, cut 12 pear
shaped croissants and set on the parchment lined sheet pan.
Transfer the Almond Cream into a pastry bag. Pipe about
1 tablespoon/15 grams filling on each shape. Lay the half-
poached pear over the filling, round side up. Brush with Egg
Wash. Let proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Bake for 18-20 minutes until they are golden brown.
Assembly
Nappage, as needed*
Once out of the oven remove croissants from the sheet pan
and place on a cooling rack. Brush the pear shaped croissant
with nappage.
Assembly
Brioche Dough, cold
Unsalted butter, as needed
Almond Pastry Cream
6 ounces/180 grams almonds, chopped
Chocolate Crumble
5 ounces/150 grams all- purpose flour
1 ounce/30 grams cocoa powder
5 ounces/150 grams almond flour
5 ounces/150 grams dark brown sugar
1 teaspoon/3 grams ground cinnamon
1 pinch salt
5 ounces/150 grams unsalted butter
Preheat oven 325°F/165°C.
In a stand mixer fitted with the paddle attachment com-
bine flour, cocoa, almond flour, brown sugar, cinnamon and
salt. Beat until well mixed. Beat in butter on low speed until
mostly incorporated.
Spread evenly on a silicone mat. Place on a sheet pan and
bake for 15 minutes, stirring every 5 minutes.
Cool, cover, and store at room temperature until ready to
use.
Assembly
Brioche Dough, cold
Chocolate Hazelnut Filling
Brioche Pearl Sugar, as needed*
Sliced Pineapple
1 medium pineapple, cut into 24 thin ½ slices
Place the pineapple on a cutting board. Cut off the top and
bottom of the fruit so it can stand firmly upright. Hold the
pineapple in place with one hand and slice off the rind ver-
tically. On a slicing machine thinly cut the pineapple into
round slices and cut the slices in half. Reserve for Assembly.
Assembly
Brioche Dough, cold
Unsalted butter, as needed
Coconut Pastry Cream
Sliced Pineapple
Nappage, as needed, warmed*
5 ounces/150 grams coconut flakes
24 maraschino cherries
Kouglof
16.6 ounces/500 grams bread flour
2.5 ounces/75 grams granulated sugar
11.6 ounces/350 grams eggs
½ ounce/15 grams salt
1.3 ounces/40 grams fresh yeast
10 ounces/300 grams unsalted butter, diced, softened
4 ounces/120 grams dark raisins, soaked overnight in warm
water, drained
4 ounces/120 grams orange confit*
Zest of 1 lemon
Zest of 1 orange
Assembly
Unsalted butter, as needed
17 ounces/480 grams whole blanched almonds
24 individual Kouglof molds
After the first rise, punch the dough down and knead it
briefly again.
Butter the pans generously right up to the tops. Place a
whole almond in each groove of the molds.
Cut 2.5 ounces/70 grams dough and shape and form a ball.
Put into the molds and place on a sheet pan.
Syrup
12 ounces/360 grams granulated sugar
1 tablespoons/15 grams rum
1 tablespoon/15 grams orange liqueur
16 ounces/480 grams water
Assembly
15 ounces/450 grams fresh blueberries
Caramelized Bananas
2 ounces/60 grams granulated sugar
9 ounces/270 grams bananas, chopped
½ ounce/15 grams dark rum
Bananas Brûlée
8 bananas, sliced thin
Organic sugar
Kitchen blow torch
Coat the top of each banana slice with sugar then place on
a baking sheet.
Turn the blow torch on, and brown each banana slice.
Assembly
Bananas Brûlée
Top each of the loaf cakes with five slices of Bananas Brûlée.
Carrot Cake
12 ounces/360 grams granulated sugar
1 ¾ cups and 1½ tablespoons/252 grams all-purpose flour
Pinch of salt
2 teaspoons/6 grams baking soda
½ teaspoon/2 grams baking powder
1 tablespoon/8 grams ground cinnamon
½ teaspoon/2 grams ginger powder
3 ounces/90 grams canola oil
2 ounces/60 grams freshly squeezed orange juice
4 large eggs
15 ounces/450 grams shredded carrots
Assembly
Cream Cheese Cream
4 ounces/120 grams freeze dried carrot powder*
4 ounces/120 grams freeze dried pineapple*
Spread the top of the cakes with the Cream Cheese Cream.
Randomly arrange the pieces of Freeze Dried Pineapple
sticking up from the Cream Cheese Cream.
Sprinkle with Freeze Dried Carrot Powder.
Chocolate Streusel
8 ounces/240 grams dark brown sugar
8 ounces/240 grams almond flour
7 ounces/210 grams all-purpose flour
1.5 ounces/45 grams cocoa powder
Pinch of Salt
8 ounces/240 grams unsalted butter, cold
Assembly
Chocolate Streusel
Nappage, as needed*
Corn Financier
8 ounces/240 grams unsalted butter, lightly browned
6 ounces/180 grams egg whites
Pinch of salt
8 ounces/240 grams granulated sugar
2 ounces/60 grams all-purpose flour
1 ounce/30 grams almond flour
6 ounces/180 grams fine cornmeal
Assembly
6 ounces/180 grams Freeze Dried Corn*
Hazelnut Financier
3.5 ounces /105 grams unsalted butter, lightly browned
4.5 ounces/135 grams egg whites
1 ounce/30 grams cornstarch
Pinch of salt
6 ounces/180 grams confectioner’s sugar, sifted
1 ounce/30 grams all-purpose flour
6 ounces/180 grams hazelnuts, toasted and ground
Toasted Hazelnuts
16 ounces (1 pound)/480 grams blanched whole hazelnuts
Assembly
Toasted hazelnuts
Confectioner’s sugar, as needed
Fill the tops of the cakes with Toasted Hazelnuts and sprin-
kle with confectioner’s sugar.
Pistachio Financier
7 ounces/210 grams unsalted butter, lightly browned
11 ounces/335 grams egg whites
Pinch of salt
1 ounce/28 grams invert sugar*
10 ounces/300 grams confectioner’s sugar, sifted
3 ounces/90 grams pistachio paste*
4.5 ounces/135 grams all-purpose flour
1 teaspoon/5 grams baking powder
4 ounces/120 grams almond flour
Assembly
Whipped White Chocolate Gananche
1 pint fresh raspberries
30 ounces/90 grams pistachios, ground
Assembly
Nappage, as needed, warmed*
Brownie
Nonstick spray, as needed
16.5 ounces/500 grams unsalted butter
25 ounces/750 grams granulated sugar
8 whole eggs
8 ounces/240 grams all-purpose flour
3.5 ounces/105 grams cocoa powder
2 teaspoons/8 grams vanilla extract
Assembly
5 ounces/150 grams Dulcey Crunchy Chocolate Pearls*
Choux Pastry
5 ounces/150 grams water
5 ounces/150 grams whole milk
4 teaspoons/5 grams granulated sugar
1 teaspoon/4 grams salt
9 ounces/270 grams unsalted butter
8 ounces/240 grams all-purpose flour
12 ounces/360 grams whole eggs
Chocolate Glaze
2.2 ounces/65 grams water
4 ounces/120 grams granulated sugar
4 ounces/120 grams glucose syrup
4 ounces/120 grams dark chocolate 64%
4 ½ gelatin sheet/11 grams silver gelatin sheets*
2.5 ounces/80 grams condensed milk
1.5 ounces/45 grams nappage*
Black food coloring, as needed
Assembly
Chocolate Whipped Ganache
Chocolate Glaze
Gold leaf, as needed*
Red Glaze
2.2 ounces/65 grams water
4 ounces/120 grams sugar
4 ounces/120 grams glucose syrup
4 ounces/120 grams white chocolate
4 ½ gelatin sheets/11 grams silver gelatin sheets*
2.5 ounces/80 grams condensed milk
1.5 ounces/45 grams nappage*
Red food coloring, as needed
Soak gelatin in ice water until softened; squeeze out excess *Available at specialty shops or online.
water and set aside.
In a medium size pot, bring the purée to a boil.
In a small bowl whisk eggs, egg yolks and sugar to com-
bine and slowly add hot purée to temper. Cook mixture to
82°C/180°F. Stir in gelatin and mix well.
Once the mixture has cooled to 95°F/35°C add butter and
make an emulsion using a hand blender.
Cover with plastic wrap. Refrigerate until cool.
Transfer to a pastry bag.
Yellow Glaze
2.2 ounces/65 grams water
4 ounces/120 grams granulated sugar
4 ounces/120 grams glucose syrup*
4 ounces/120 grams white chocolate
4 ½ gelatin sheets/11 grams silver gelatin sheets
2.5 ounces/80g grams condensed milk
1.5 ounce/45 grams nappage*
Yellow food coloring, as needed
To Prepare Batter
16.6 ounces/500 grams whole milk
1 ounce/30 grams unsalted butter, diced
1 vanilla pod, split
3.5 ounces/105 grams all-purpose flour
6 ounces/180 grams granulated sugar
1 teaspoon fine sea salt
3 eggs
2.5 ounces/75 grams dark rum
To Bake Canelés
Canelé Batter
Unsalted butter, as needed
Canelé Molds
Preheat the oven to 392°F/200°C.
Butter 18 Canelé molds. Remove the batter from the refrig-
erator. It will have separated a bit, so stir until well blended
again.
Pour into the prepared molds, filling them almost to the top.
Put into the oven and bake for 20 minutes.
Lower the heat to 350°F/175°C and bake for another 25-30
minutes.
Unmold onto a cooling rack and let cool.
Sablé Dough
12 ounces/360 grams unsalted butter, cut in small cubes,
softened
24 ounces/720 grams all-purpose flour
10 ounces/280 grams confectioner’s sugar
Pinch of salt
3.5 ounces/100 grams almonds, finely ground/almond flour
3 large whole eggs
Chocolate Sablé
Yields 2 Full Trays
Sablé Dough
1 recipe Sablé Dough (see recipe page 152)
Assembly
Lemon Basil Curd
Citrus Segments
Pour the Lemon Basil Curd into the cooled baked tart shells.
Let set in refrigerator at least 1 hour before use. Before serv-
ing decorate each tart with 3 segments of each fruit on top
of the tarts.
Chef ’s Note:
The frangipane can be used immediately or you can store it
in the refrigerator for up to 2 days. If it becomes too firm in
the refrigerator, let it sit at room temperature for a while to
soften before using.
Assembly
Milk Chocolate Ganache
4 pints fresh raspberries
Fill the cooked tart shells with the ganache. Let set in the
refrigerator at least 1 hour.
Before serving decorate each tart with fresh raspberries.
Sablé Dough
1 recipe Sablé Dough (see recipe page 152)
Assembly
Valrhona Dulcey Ganache
Assembly
Salted Caramel Ganache
Macadamia Cookies
2 cups/250 grams all-purpose flour
1 teaspoon/5 grams baking soda
Pinch of Salt
4 ounces/120 grams unsalted butter
2 ounces/60 grams granulated sugar
4 ounces/120 grams dark brown sugar
1 Egg
1 cup/125 grams macadamia nuts, chopped
R eci p es fo r t h e
P r o f es sio n a l C h e f
S i m p ly B e au t i f u l
C h o c o l at e
ava i l a b l e at t h ec h e f s c o n n ec t io n . c o m