Bachour Buffets - Antonio Bachour

Bachour Buffets - Antonio Bachour Bachour Buffets - Antonio Bachour - Bachour i sin renaste form Antonio Bachour är otvivelaktigt en av de mest universella konditorerna. Hur har denna kock av Puerto Ricanskt ursprung lyckats få så mycket respekt och professionell beundran över hela världen? Jo, det är tack vare hans glada, pråliga, attraktiva och varierande bakverk som är lätta och begripliga och utan onödiga komplikationer. Och det är just dessa bakverket som är innehållet i Bachour Buffets, en bok som perfekt fångar Bachour-stilen, det som han gör varje dag i sitt bageri och i sina butiker, och det som han undervisar i på sina kurser runt världen. Det finns totalt 74 nya och förut opublicerade skapelser, organiserade i fem bufféteman med motsvarande recept, processer, tekniska anteckningar, steg-för-steg-fotografier och de vackra bilderna tagna av Corina Landa.Bachour Buffets är en bok i stort format, en hel 512-sidig avhandling om aktuella bakverk, en bok på höjden av sin författare och prestige hos den person som två gånger har blivit vald till världens bästa konditor.  Bokens fem kapitel: Ett: Croissant & BriocheTvå: Entremets & Petits GâteauxTre: Frukt  & GrönsakerFyra: ChokladFem: Petit Fours Mått 23.5 x 28 cm Språk Bilingual (English and Spanish) Inbunden 512 sidor Publiserad 25 Nov, 2022 Vikt 3 kg  All info på engelska: Bachour in his purest form  Antonio Bachour is indisputably one of the most universal pastry chefs today. How has this chef of Puerto Rican origin managed to earn respect and professional admiration worldwide? Well, it is thanks to his cheerful, showy, attractive, and varied pastry which is accessible and understandable, and with no unnecessary complications. And it is that very pastry which is the content of Bachour Buffets, a book that perfectly captures the Bachour style, the one that the chef puts into practice every day in his workshop and in his shops, and the one that he teaches in his courses around the world. There are a total of 74 new and unpublished creations, organized into five themed buffets with their corresponding recipes, processes, technical notes, step-by-step photographs, and the beautiful images captured by Corina Landa. Bachour Buffets is a large-format book, an entire 512-page treatise on current pastry, a book at the height of its author and the prestige of the person who has twice been chosen as the Best Pastry Chef in the World. In the author's words, “Bachour Buffets, my second book with Grupo Vilbo and BooksForChefs, is the one in which I have finally been able to display all my pastry, the one I make daily and the one I teach in my courses all over the world. It's my pastry and it's 100% me... The idea is that with this book, anyone anywhere in the world can open a pastry business... This is not a book for the author to show off, but to work and see production ”. As we said, this great book is organized in five themed buffets, in the style of the great assemblies that the chef performs at his events all over the world, although in this case with only one piece of each. Each buffet is a chapter and each chapter is dedicated to a buffet, that is, to a theme or a range of products that have something in common with each other. They are the following: One: Croissant & Brioche  We knew about the enormous versatility of croissant dough, but not to what extent you can create a complete buffet of pastry pieces with a single type of dough. Flour, sugar, salt, milk, butter, and yeast make up a dough that in Bachour's hands becomes classic and bicolor croissants, filled with mascarpone, pecan, mango-passionfruit, and more, and in different finishes... Pain au Chocolat, classic and bicolor, with different fillings; Hazelnut pain aux raisins; Rocher croissant roll; apple braided croissant; Flan croissant… a total of 13 preparations with the same dough. The buffet is completed with another of those emblematic doughs, like the brioche, in three different formats, sugar brioche, mango Tropezienne tart, and chocolate brioche. And finally, a dough also from this family, which we know as the babá and which is so exceptional that it must be part of such a buffet.  Two: Entremets & Petits Gâteaux  It is one of Antonio Bachour's main dishes. In individual and family format, or what is the same, entremets and petits gâteaux, the chef demonstrates all his creativity and knowledge in the different pastry tasks, from biscuits, crunchy, creams, mousses, jellies, glazes, all the way up to decorations. Bachour proposes such interesting combinations as his Napolitan, a chocolate brownie with a vanilla cream and a strawberry panna cotta, all bathed in a crunchy strawberry glaze and topped with a whipped white chocolate ganache; a curious pistachio Paris-Brest; a chocolate, coffee, and vanilla Cappuc