The New Era of Viennoiserie by Antonio Bachour redefines the art of laminated pastry with a visionary approach that blends classical technique and contemporary creativity. In this 410-page masterpiece, world-renowned chef Antonio Bachour shares his bold interpretation of viennoiserieâwhere modern aesthetics meet flawless execution, flavor, and texture.
Published in both English and Spanish, this book features 52 signature creations, 1,200+ step-by-step photos, and in-depth chapters covering ingredients, dough technology, croissants, brioches, and puff pastries. With clear explanations, exclusive folding techniques, and practical workflow strategies, Bachour provides the ultimate guide for professional pastry chefs seeking efficiency, innovation, and beauty in every layer.
- Chapter 1 - Ingredient understanding
- Chapter 2 - Equipment and tools
- Chapter 3 - Dough technology
- Chapter 4 - The croissant
- Chapter 5 - Brioche
- Chapter 6 - Puff pastry
