Bachour the Baker

bac h o u r
The Baker
Featuring step by step instructions
FOR making laminated dough

Photography by Battman

bac h o u r
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

Distributed in the United States by
The Chef ’s Connection
New York, NY

Published by Alan “Battman” Batt
Recipes/Texts ©2017 by Antonio Bachour

Photographs ©2017 by Battman
pp. 98, 100, 148 Jiri Hera/Shutterstock

ISBN 978-0-933477-53-7
All rights reserved. Printed in Canada.

thechefsconnection.com
Recipe Editor: Andrew Gold
Graphic Design: Jeff Carrico

Contents

5 Preface 118 Almond Blueberry Loaf Cake
7 Foreword 120 Banana Loaf Cake
10 Puff Pastry 122 Carrot Loaf Cake
12 Palmiers 124 Chocolate Loaf Cake
14 Apple Tart 126 Corn Financier
18 Vanilla Napoleon 128 Hazelnut Financier
20 Chocolate Napoleon 130 Pistachio Financier with
22 Diplomat Napoleon White Chocolate Whipped Ganache
24 Raisin Scones 132 Praline Passion Fruit Loaf Cake
28 Butter Croissant 134 Olive Oil Madeleines
32 Almond Croissant 136 Brownies
34 Baklava Croissant 140 Choux Pastry
38 Dulce de Leche Croissant 142 Chocolate Éclair
40 Gianduja Croissant 144 Strawberry and Cream Éclair
42 Mascarpone and Strawberry Croissant 146 Passion Fruit Éclair
46 Passion Fruit Croissant 148 Canelés
50 Pecan Croissant 152 Sablé
54 Chocolate Baton Croissant 152 Chocolate Sablé
58 Carrot Croissant 154 Lemon Basil Tart
62 Chocolate Almond Praline Croissant 156 Strawberry Tart
64 Hazelnut Praline Croissant 158 Gianduja Tart
66 Pain aux Chocolat 160 Milk Chocolate Raspberry Tart
68 Chocolate Croissant 162 Dulcey Sablé Cookies
72 Kougin-amann 164 Salted Caramel Chocolate Sablé Cookies
76 Pistachio Raspberry Croissant 168 Chocolate Chip Cookies
78 Guava and Cheese Croissant 170 Chocolate White Chocolate Chip Cookies
80 Mojito Croissant 172 Macadamia Nut Cookies
82 Mango Croissant 174 Oatmeal Raisin Cookies
84 Mascarpone Mixed Berry Croissant
86 Coconut Croissant
88 Pain aux Raisins
90 Babka Croissant
92 Mango Passion Fruit Croissant
94 Pear Croissant
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

6 Bachour the Baker



FOREWORD

It might sound like a cliché, but I do think love is the most important ingredient for a pastry
chef. Love is dedication, love is patience, love is spending hours and hours perfecting one
recipe, love is sharing your knowledge and passion with others. All this, is exactly what Chef
Antonio Bachour has achieved through his creations, and particularly in this amazing book.
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!
Keep inspiring us!



Ana Karina Rivera Caceres

8 Bachour the Baker



PUFF PASTRY

Puff Pastry

Yields 1 Full Sheet Pan

Puff Pastry Dough
8.3 ounces/250 grams all-purpose flour
8.3 ounces/250 grams bread flour
½ tablespoon/25 grams salt
5.8 ounces/175 grams water
3.3 ounces/100 grams unsalted butter
1 teaspoon/5 grams white vinegar
All-purpose flour, as needed for dusting
In a stand mixer fitted with the paddle attachment set on
the 1st speed, mix all the ingredients except the additional
all-purpose flour for dusting and incorporate for 3-4 min-
utes.
Lightly flour a sheet pan with the additional flour.
Transfer mixture to the sheet pan and form into a flat square
and cover with plastic wrap.
Allow the dough to rest in the refrigerator for about 2 hours.

To Mix and Shape Butter Block
13.3 ounces/400 grams unsalted butter, cold
2 ounces/56 grams bread flour
In a stand mixture fitted with the paddle attachment add
butter and flour and mix until smooth.
Place a piece of parchment paper on the table. Remove the
butter mixture from the bowl and center on the parchment.
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 into a square. Cover and place in the refrigerator
for 2-3 hrs.

To Laminate Butter Block
After 2-3 hours continue to flatten and laminate the Butter
Block until you make a square 5mm thick. Cover and refrig-
erate for at least 2 hours before using.

To Laminate Dough
Puff Pastry Dough
Laminated Butter Square
Stretch the dough and place the chilled laminated butter
square on the dough for lamination. Give 2 simple folds
and rest 1 hour in refigerator.
After 1 hour remove the dough from refrigerator. Stretch
and laminate the dough again to about 4mm thick. Give a
single fold and a double fold and let stand and rest for 1
more hour in refrigerator.
Remove from refrigerator and laminate the sheet of puff
pastry to 3mm thick. Rest in refrigerator for a minimum of
3-4 hours.

Bachour the Baker 11

To Bake Puff Pastry
Laminated Puff Pastry Dough
Nonstick spray, as needed
Granulated sugar, as needed
Preheat oven to 392ºF/200ºC
Spray one sheet pan with nonstick spray and line with
parchment paper.
Place the laminated Puff Pastry Dough onto the parchment
lined sheet pan. Form into a large rectangle sized to cover
the entire sheet pan, keeping an even thickness across the
rectangle.
Place in oven to bake.
When the puff pastry has swollen and starts to develop a
light color in about 20 minutes, remove from oven and place
a sheet of parchment paper on top the Puff Pastry. Crush
with another sheet pan on top of the parchment placed over
the swollen dough.
Lower the oven to 355Fº/180ºC.
Place the tray back in the oven and bake for 30 more min-
utes. Take out of the oven, remove the 2nd sheet tray and
parchment and sprinkle with sugar.
Raise the oven to 430Fº/220ºC.
Place the tray back in the oven and bake until you caramel-
ize the Puff Pastry sheet. Be careful to watch the top at this
point to not burn the sugar.
Transfer to a cooling rack and cool completely before cut-
ting.

12 Bachour the Baker

Palmiers

Yields 36 Palmiers

1 recipe Puff Pastry Dough (see recipe page 10)

To Shape Palmiers
10 ounces/300 grams granulated sugar
6 ounces/180 grams unsalted butter, melted

Sprinkle about half of the sugar over your workstation.
Roll out the Puff Pastry Dough to a rectangle 3mm thick.
Lightly brush melted butter on pastry. Sprinkle remaining
half of the sugar over the pastry.
Fold up the left and right vertical side inward, stopping at
about 1/4 length of the pastry. Fold both sides to meet at the
center and touch each other.
Press the two sides together gently. Let the pastry chill in the
refrigerator for 1 hour.
After 1 hour carefully transfer the pastry horizontal-
ly onto your workstation. Cut pastry into strips about ½
inch/1.25cm in width across the dough. You will need 36
strips.

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.

Bachour the Baker 13



Apple Tart

Yields 12 Tarts
Vanilla Bean Pastry Cream (see recipe page 98)

Puff Pastry Dough
33 ounces/1000 grams all-purpose flour
8.33 ounces/250 grams bread flour
1.1 ounces/35 grams salt
10.8 ounces/325 grams ice
8.33 ounces/250 grams water
5.8 ounces/175 grams unsalted butter
2 tablespoons/12 grams white vinegar

In a stand mixer fitted with the hook attachment mix ev-
erything together for 40 minutes. The dough needs to have
elasticity but not shrinkage.
Place dough on a sheet pan, cover with plastic wrap and
refrigerate overnight.

Butter Block

1 8 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.

To Laminate Butter Block
Butter Block

Laminate the Butter Block to 5mm and refrigerate.

To Laminate Puff Pastry Dough
Puff Pastry Dough
Laminated Butter Block

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.

To Shape the Puff Pastry Dough
After an hour remove and lengthen the dough in a rolling
machine until 4.5mm thick and 35cm wide.
With a bicycle measure 13cm and cut horizontally. Then
measure 10cm and cut vertically. Freeze until needed. You
will need 12 rectangles.

Bachour the Baker 15



Vanilla Bean Sugar
3.5 ounces/100 grams granulated sugar
1 vanilla bean, seeds scraped
In a small mixing bowl, add the granulated sugar and
scraped vanilla seeds. Mix well and place into a sugar
shaker.

To Assemble Apple Tart
Puff Pastry Rectangles
3 Granny Smith apples, peeled, cut in half, cored
Egg Wash, as needed (see recipe page 30)
Vanilla Bean Pastry Cream, as needed
Place a perforated silicone baking mat (Silpat brand
preferred) on a perforated sheet pan. Place the puff pastry
squares on the sheet pan.
Cut the apples in half and then using a mandolin or sharp
knife slice the apples approximately 2mm thick. Cut the
sliced half apple exactly in half lengthwise to make 2 equal
sliced quarters to be placed on each puff pastry rectangle.
Using a paring knife cut holes vertically in the middle of
the puff pastry rectangles. Brush with Egg Wash.
Pipe Pastry Cream vertically down the center of the rectan-
gle. Place the apple slices on top of each rectangle, shingled
in a line going down the piped Pastry Cream from end to
end. Use approximately 16 slices of apple for each rectan-
gle.
Sprinkle Vanilla Bean Sugar over each tart.

To Bake Apple Tart
Preheat a convection oven to 350°F/175°C.
Bake for about 30 minutes. Set immediately on a cooling
rack.

Assembly
Nappage, as needed
Glaze the apples with nappage.

Bachour the Baker 17



Vanilla Napoleon

Yields 12 Napoleons
1 recipe Baked Puff Pastry Dough (see recipe page 10)
1 recipe Vanilla Bean Pastry Cream (see recipe page 98)

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

In a medium bowl mix all ingredients until smooth. Trans-
fer to a pastry bag.

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. 

To Decorate and Cut the Napoleon
Glaze
3 ounces/90 grams bittersweet chocolate, melted

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.

Bachour the Baker 19



Chocolate Napoleon

Yields 12 Napoleons

1 recipe Baked Puff Pastry Dough (see recipe page 10)

Chocolate Pastry Cream
15 ounces/450 grams whole milk
2.2 ounces/67 grams egg yolks
2 ounces/60 grams granulated sugar
.75 ounce/22 grams cornstarch
5 ounces/150 grams 70% chocolate, chopped
2 ounces/60 grams unsalted butter

In a medium pot bring the milk to a boil. In a separate small
bowl whip the yolks with the sugar and cornstarch until
pale yellow. Combine egg mixture into the milk and cook at
the boil for about 2 minutes.
Mix in the chocolate and stir in the butter with a whisk until
well incorporated.
Cover the surface with plastic wrap and set aside in the re-
frigerator to cool.

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.

To Decorate the Napoleon
Confectioner’s sugar, as needed

Using a long non-serrated knife cut into 12 individual por-
tions.
Sprinkle each napoleon with confectioner’s sugar.

Bachour the Baker 21



Diplomat Napoleon

Yields 12 Napoleons

1 recipe Baked Puff Pastry Dough (see recipe page 10)

1 recipe Vanilla Bean Pastry Cream (see recipe page 98)

Chantilly Cream
2 cups/480 grams heavy cream 35%
2 ounces/60 grams confectioner’s sugar
In a stand mixer fitted with the whisk attachment beat the
cream at medium speed until it begins to thicken. Add the
sugar and continue to beat until the cream is very stiff and
stands in firm peaks on the beater when it is lifted from the
bowl.
Cover and refrigerate until ready to use.

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.

To Decorate the Napoleon
12 Strawberries, stem removed, cut into slices
Using a long non-serrated knife cut into 12 individual por-
tions. Place the strawberry slices on top of each Napoleon.

Bachour the Baker 23



Raisin Scones

Yields 24 Scones

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)

In a medium mixing bowl, sift together the 16 ounces/480
grams flour, sugar, baking powder, baking soda, and salt.
Toss butter into dry ingredients; chill mixture 30 minutes.
Preheat the oven to 350°F/175°C.
Transfer chilled dry ingredients and butter to the bowl of a
stand mixer fitted with the paddle attachment, and mix on
medium-low speed until the butter breaks down into small
pieces. Add raisins.
Mixing on low speed, add remaining buttermilk in ¼ cup
increments until just incorporated. Take care not to over
mix the dough.
Line a sheet pan with parchment paper.
Turn dough out onto a lightly floured surface and roll to a
1¼ inch thick even log. Cut into 2-inch rounds.
Transfer scones, cut side up with a space between each
slice, to the parchment-lined baking tray. Brush tops with
egg wash.
Bake 20-25 minutes, until golden brown and firm to the
touch.

Bachour the Baker 25





CROISSANTS

BUTTER CROISSANT

Yields 18 Croissants

Butter 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 cold unsalted butter
1 ¼ ounces/35 grams fresh yeast
Non-stick spray, as needed
In a mixer fitted with the hook attachment combine bread
flour, all-purpose flour, sugar, salt, milk and butter and mix
on low speed. After 3 minutes add yeast and mix for 20 min-
utes.
Pick the dough (a handful) between the hands and stretch.
If it does not break and creates a thin elastic dough, it is
perfect. It must have some elasticity.
Prepare a large bowl with nonstick spray. Put the dough
in and leave it to rest for 30 minutes at room temperature.
Cover and refrigerate overnight.

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 rolling pin to begin to flatten it. Continue to flatten the
butter until you have a rectangular shape.
Wrap and refrigerate.

To Laminate Butter Block
Butter Block
Laminate the Butter Block to 5mm and refrigerate.

To Laminate Croissant Dough
Croissant Dough
Laminated Butter Block
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.

Bachour the Baker 29



To Shape and Roll Croissants
After an hour remove and lengthen the dough in a rolling
machine until 4mm thick and 35cm wide. Take the dough
to a work surface and fold it horizontally to mark in half.
Cut lengthwise, then layer both on top of each other.
With a bicycle (stainless steel rolling croissant cutter) mark
the width of the croissants and cut into triangular shapes.
Put the triangles on a sheet pan, wrap and refrigerate for 15
minutes.
Each croissant must be rolled to an 8 x 35cm triangle, 4mm
thick. Each weighs 2.5 ounces/70 grams. Freeze until need-
ed.

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

In a medium bowl mix everything together.

To Proof and Bake Croissants
Nonstick spray, as needed
Egg Wash, as needed (recipe above)

Heat a proofing box to 82°F/28°C.
Spray two sheet pans with nonstick spray and line with
parchment paper. Roll the croissants. Transfer to the parch-
ment lined sheet pans, spacing the rolls about 2.5 inch-
es apart. Brush or spray each with Egg Wash. Place in the
proofer and let proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Remove croissants from proofer and brush again with Egg
Wash. Place in oven and bake for about 20 minutes.

Bachour the Baker 31



ALMOND CROISSANT

Yields 12 Croissants

12 Baked Butter Croissants (see recipe page 28)

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

In a small bowl sift almond flour and all-purpose flour and
mix.
In stand mixer fitted with the paddle attachment place but-
ter and sugar and mix at medium speed until the mixture
is well combined and smooth. Add almond flour mixture
and continue to beat until well combined. Add eggs one at a
time, beating well after each addition and continue mixing
until smooth.
Place in a nonreactive container and cover with plastic wrap
pressed against the top of the cream to prevent a skin from
forming on the surface. Reserve in refrigerator.

Syrup
2 ½ cups/570 grams granulated sugar
2 cups/500ml water
1/3 cup/70ml dark rum

In a medium saucepan on low heat cook all ingredients,
stirring occasionally until sugar dissolves. Remove from
heat and reserve.

Assembly
12 baked Butter Croissants
Nonstick spray, as needed
Almond Cream
Syrup
2 cups/180 grams sliced blanched almonds
Confectioner’s sugar, as needed

Preheat the oven to 350°F/175°C.
Line a sheet pan with a nonstick Silpat (non- stick silicone
baking mat, Silpat brand preferred)
Transfer the almond cream to a pastry bag. Slice the crois-
sants in half horizontally with a serrated knife. Brush both
halves with Syrup. Set croissants on the lined sheet pan.
Pipe almond cream onto bottom halves of each croissant.
Set the top halves on top to close the croissants. Pipe addi-
tional cream on top and sprinkle with sliced almonds.
Bake croissants about 18-20 minutes until the nuts are gold-
en brown. Remove from oven and let cool. Sprinkle with
confectioner’s sugar.

Bachour the Baker 33



BAKLAVA CROISSANT

Yields 18 Croissants

1 recipe Butter Croissant Dough (see recipe page 28)
Follow recipe through to the triangle stage ready to roll.

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

In a small pot add all ingredients and bring to a boil. Let
cool.
Reserve covered in refrigerator until ready to use.

Baklava Marzipan Filling To Bake Croissants
10 ounces/280 grams almond flour Egg Wash, as needed
4 ounces/112 grams pistachio paste* 5 ounces/140 grams pistachio nuts, chopped and toasted
2 ounces/60 grams almond paste 5 ounces/140 grams walnuts, chopped and toasted
7 ounces/200 grams Baklava Honey (recipe above) Baklava Honey
1 ounce/20 grams rose water* Preheat a convection oven to 350°F/175°C.
1 ounce/20 grams orange blossom water* Brush or spray croissants again with Egg Wash. Decorate
1.8 ounces/50 grams pecans, chopped with chopped pistachios and walnuts and bake for about 20
1.8 ounces/50 grams hazelnuts, chopped minutes.
1.8 ounces/50 grams pistachios, chopped Remove from oven and immediately drizzle the Baklava
Honey over them. Set croissants on a cooling rack to cool.
In a stand mixer fitted with the paddle attachment mix the
almond flour, almond paste and pistachio paste until in- * Available at specialty shops or online.
corporated. Add the baklava honey, rose water and orange
blossom water until it forms a paste. Add the nuts and mix
thoroughly.
Weigh the paste into 1 ounce/28 gram balls and roll into the
shape and size of a finger. Store in the refrigerator.

To Roll and Proof Croissants
18 Butter Croissant Dough triangles
Nonstick spray, as needed
Egg Wash, as needed (see recipe page 30)
Baklava Marzipan Filling

Heat a proofing box to 82°F/28°C.
Spray two sheet pans with nonstick spray and line with
parchment paper. Roll out the croissant dough triangles.
Place Baklava Filling in the center of the base of the trian-
gles and roll the croissants. Transfer to the parchment lined
sheet pans, spacing the rolls about 2.5 inches apart.
Brush or spray each with Egg Wash. Place in the proofer and
let proof about 2 hours.

Bachour the Baker 35



Bachour the Baker 37



DULCE DE LECHE CROISSANT

Yields 18 Croissants

½ Butter Croissant Recipe (see recipe page 28)

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.

To Shape and Bake Croissants
Butter Croissant Dough
Nonstick spray, as needed
Flour, as needed
Egg Wash, as needed (see recipe page 30)

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.

Bachour the Baker 39



GIANDUJA CROISSANT

Yields 18 Croissants

1 recipe Butter Croissant Dough (see recipe page 28)
Follow recipe through to the triangle stage ready to roll.

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%

In a medium sauce pan melt hazelnut paste with oil and
beeswax until it reaches 140°F/60°C. In a double boiler melt
chocolate and mix together with hazelnut paste, grapeseed
oil and beeswax mixture. Incorporate well.
Place mixture in a 1cm thick frame and cool in refrigerator.
When cool cut the ganache into 1 ounce/28 gram, 6 x 2cm
bars to place inside the croissants when you roll them.

Sugared Hazelnuts
10 ounces/280 grams blanched hazelnuts, halved
8 ounces/224 grams granulated sugar
1 ounce/28 grams egg whites

In a small mixing bowl mix everything and reserve to put
on top of the proofed croissants before baking.

To Shape and Proof Croissants
18 Butter Croissant triangles
Nonstick spray, as needed
Gianduja Ganache
Egg Wash, as needed (see recipe page 30)

Heat a proofing box to 82°F/28°C.
Spray two sheet pans with nonstick spray and line with
parchment paper. Roll out croissant dough triangles (see
directions Butter Croissant recipe page 2).
Place Gianduja Ganache bars in the center of the base of the
triangles and roll the croissants.
Transfer to parchment lined sheet pans, spacing the rolls
about 2.5 inches apart. Brush each with egg wash. Place in
proofer and let proof about 2 hours.

To Bake Croissants
Egg Wash, as needed
Sugared Hazelnuts

Preheat a convection oven to 350°F/175°C.
Brush croissants again with Egg Wash. Decorate with Sug-
ared Hazelnuts and bake for about 20 minutes. Remove
from oven and set croissants on a cooling rack to cool.

*Available at specialty shops, or online. 41

Bachour the Baker



MASCARPONE AND STRAWBERRY
CROISSANT

Yields 24 Croissants

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

In a stand mixer fitted with the hook attachment combine
bread flour, all-purpose flour, sugar, salt, milk and butter
and mix on low speed. After 3 minutes add the yeast and
mix for 20 minutes.
Pick the dough (a handful) between the hands and stretch.
If it does not break and creates a thin elastic dough, it is
perfect. It must have some elasticity.
Prepare a large bowl with nonstick spray. Put the dough
in and leave it to rest for 30 minutes at room temperature.
Cover and refrigerate overnight.

Butter Block
1 6 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.

To Laminate Butter Block
Butter Block

Laminate the Butter Block to 5mm and refrigerate.

To Laminate Doughs and Roll Croissants
Croissant Dough
Red food coloring, as needed
Laminated Butter Block

The next day, first separate 4 ounces/112 grams of croissant
dough and add few drops of red food coloring and mix until
smooth. Keep in the refrigerator until ready to use. Sheet
and fold the rest of the dough as usual.
Laminate croissant dough to 5mm. Lay the laminated but-
ter rectangle 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.
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.

Bachour the Baker 43



Flatten the dough a bit, wrap and put in freezer for about Assembly
one hour. Mascarpone Whipped Ganache
After the double fold, roll out the red dough to fit over the Strawberry Gel
layered slab and sheet as usual: giving width, turning the
dough sideways and then sheet till 4mm. Once the croissants have cooled, take a knife and make a
Fold it horizontally to mark the half and cut. Lay one on top little hole in the bottom of each. With the pastry bags, pipe
of the other and cut triangles. Put the triangles on a sheet in the Mascarpone Whipped Ganache and Strawberry Gel.
pan, wrap and refrigerate for 15 minutes. Within a second with each mixture the croissant will be
Roll each and freeze until needed. The size of each croissant filled enough.
must be an 8 x 35cm triangle, 4mm thick, and weigh 2.5
ounces/70 grams. *Available at specialty shops, or online.

Mascarpone Whipped Ganache

2 cups/500 grams heavy cream, cold
2 ounces/56 grams white chocolate, melted
¾ cup/168 grams mascarpone cheese
In a medium pot bring 1 cup/250 grams heavy cream to a
boil. Create a proper emulsion with the melted white choc-
olate. When the ganache is finished, add the remaining 1
cup/250 grams of cold cream and mascarpone. Mix with a
hand blender.
Put mixture into the refrigerator for 6 hours to allow it to
crystallize. After 6 hours whip the ganache to medium peak.
Transfer to a pastry bag with a round pastry tip for Assem-
bly.

Strawberry Gel
2 cups/500 grams strawberry puree*
1 ½ tablespoons/5 grams agar agar*
½ cup/112 grams granulated sugar

In a small pot bring puree, agar agar and sugar to a boil.
Refrigerate until cooled before processing in a blender until
creamy. Transfer to a pastry bag with a round pastry tip for
Assembly.

To Proof and Bake Croissants

Nonstick spray, as needed
Egg Wash, as needed (see recipe page 30)

Heat a proofing box to 82°F/28°C.
Spray two sheet pans with nonstick spray and line with
parchment paper. Place croissants on the parchment lined
sheet pans. Let proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Brush croissants with Egg Wash and bake for about 20 min-
utes. Remove from oven and set croissants on a cooling rack
to cool.

Bachour the Baker 45



PASSION FRUIT CROISSANT

Yields 24 Croissants

Croissant Dough After the double fold, roll out the orange dough to fit over
13 ounces/375 grams bread flour the layered slab and sheet as usual: giving width, turning the
13 ounces/375 grams all-purpose flour dough sideways and then sheet till 4mm. Fold it horizontal-
4 ounces, 112 grams granulated sugar ly to mark the half and cut. Lay one on top of the other and
Pinch of salt cut triangles.
14 ounces/400 grams whole milk Put the triangles on a sheet pan, wrap and refrigerate for
¾ ounce/50 grams unsalted butter, cold 15 minutes. Roll each and freeze until needed. Each crois-
1.25 ounces/35 grams fresh yeast sant must be rolled to an 8 x 35cm triangle, 4mm thick and
Nonstick spray, as needed weigh 2.5 ounces/70 grams.
In a stand mixer fitted with the hook attachment combine
bread flour, all-purpose flour, sugar, salt, milk and butter Passion Fruit Cremeux
and mix on low speed. After 3 minutes add the yeast and ¾ cup+ 1 tablespoon/196 grams egg yolks
mix for 20 minutes. Pick the dough (a handful) between the 2 each/125 grams large eggs
hands and stretch. If it does not break and creates a thin 1 cup + 1 tablespoon/210 grams granulated sugar
elastic dough, it is perfect. It must have some elasticity. Pre- 1 cup + 2 tablespoons/294 grams passion fruit puree*
pare a large bowl with nonstick spray. Put the dough in and 2 ½ each/6.25 grams silver gelatin sheets*
leave it to rest for 30 minutes at room temperature. Cover 1 cup + 1 tablespoon/252 grams unsalted butter, softened
and refrigerate overnight.
Soak gelatin in ice water until softened; squeeze out excess
Butter Block water and set aside. Over a double boiler cook yolks, eggs,
1 6 ounces (1 pound)/450 grams cold unsalted butter sugar and puree to 185ºF/85ºC, whisking constantly until
Place a piece of parchment paper on the table. Center the thickened.
butter on the paper. Top with another parchment paper and Remove from heat, stir in gelatin. Cool down to 104ºF/40ºC
pound the top of the butter from the left to right with a roll- and mix with butter to dissolve. Cover with plastic wrap and
ing pin to begin to flatten it. Continue to flatten the butter refrigerate until cool.
until you have a rectangular shape. Wrap and refrigerate.

To Laminate Butter Block
Butter Block
Laminate the Butter Block to 5mm and refrigerate.

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 Assembly
the dough sideways and laminate to 5mm again. Passion Fruit Cremeux
Fold the upper half of the dough towards the middle. Fold
the lower half two times towards the middle and then fold Once the croissants have cooled, take a knife and cut a little
again on top of the upper half. Flatten the dough a bit, wrap hole in the bottom. Transfer the Passion Fruit Cremeux to a
and put in freezer for about one hour. pastry bag fitted with a round tip. Pipe in the cremeux, and
within a second the croissant is filled enough.

Bachour the Baker *Available at specialty shops or online.

47



Bachour the Baker 49