Antonio Bachour at Consulting Chef in Miami

About Antonio Bachour

Pastry king and part owner Antonio Bachour’s professional aspirations were inset at a tender age with his earliest and fondest memories being of kneading dough in his family’s bakery in his birthplace of Puerto Rico.

Accolades

  • Top 10 Pastry Chefs
    Dessert Professional magazine
  • Best Restaurant Dessert
    Miami New Times
  • Top 100 Dishes
    Miami New Times

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Where I Eat

Behind the Scenes

Chef Antonio Bachour reviews  at post.venue.name
"Eclair Recipe 150 gr. Milk 150 gr. Water 255 gr. Butter 5 gr. Sugar 4 gr. Salt 225 gr. Flour 375gr. Fresh eggs PROCESS: Boil milk, water, butter, salt and sugar. Pour the flour and dry the dough. Place in the blender with the with the paddle attached and mix in low speed , let cool@down add the eggs little by little until obtaining the desired texture according to the elaboration to be made. Let rest in the fridge for 2 hours . Pipe in long strip and freeze it . Cut in 12 cm long. CRAQUELIN 200 gr butter 280 gr brown sugar 280 gr flour PROCESS: Mix everything until paste. Laminate to 2mm and put it in the freezer. Cut in rectangular of the same size of the eclair and place over the choux paste. Bake 180C for 25 minutes."
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