This collection of individual pastries, every one of them suitable for an elegant buffet or for individual plating, offers technical precision as well as the visual panache that have made Antonio Bachour an Instagram sensation whose work inspires his professional colleagues worldwide. More than 500 pages in extent, the book is organized into five broad categories of pastry: Croissant and brioche Entremets and petits gateaux Fruits and vegetables Chocolate Petit Fours Each recipe is accompanied by step-by-step photo sequences which illustrate the assembly of various components in the arresting finished pastries. Component recipes are indexed separately from the finished pastries, so if you decide you might like to use Bachour’s whisky ganache in a creation of your own, you can find it easily. Among the many remarkable pastries herein: glazed pecan croissant; pistachio Paris-Brest; sweet potato and pear tart; yuzu and raspberry bars; lemon and cherry beignet. Beautiful and useful. Hardcover. Color photographs throughout. In Spanish and in English.
