Bachour the Baker

Bachour the Baker 101



Almond Brioche

Yields 24 Brioche Rolls

1 Recipe Brioche Dough (see recipe page 98)

Almond Pastry Cream
18 ounces/540 grams whole milk
3 ounces/90 grams almond paste*
2 vanilla beans, seeds and juice scraped
4 ounces/120 grams egg yolks
4 ounces/120 grams granulated sugar
1/3 cup/57 grams cornstarch
2 ounces/56 grams unsalted butter
1 ounce/30 grams almond liqueur
In a medium pot bring the milk, almond paste and scraped
vanilla to a boil. In a separate bowl whip the yolks with the
sugar and cornstarch until pale.
Combine the two mixtures together in the pot and cook at
the boil for about 2 minutes. Stir in the butter and almond
liqueur with a whisk.
Cover the surface with plastic wrap and set aside in the re-
frigerator.

Assembly 
Brioche Dough, cold
Unsalted butter, as needed
Almond Pastry Cream
6 ounces/180 grams almonds, chopped
Heat a proofing box to 82°F/28°C.
Butter 24 muffin cups or aluminum cups. Scale cold dough
into 2.5 ounce/70 gram portions. Roll each piece into
smooth ball. Put in cups. Place on sheet pan and proof for
about two hours.
Preheat the oven to 375°F/180°C.
Transfer the Almond Pastry Cream to a pastry bag fitted
with a round tip. Inject the pastry cream into the proofed
brioches.
Sprinkle with chopped almonds and bake for 8 minutes.

*Available at specialty shops or online.

Bachour the Baker 103



Chocolate Custard Brioche

Yields 24 Brioche Rolls

1 Recipe Brioche Dough (see recipe page 98) Assembly
Unsalted butter, as needed
Chocolate Custard Filling Brioche Dough, cold
15 ounces/450 grams whole milk Chocolate Custard Filling
5 ounces/150 grams heavy cream Egg Wash, as needed (see recipe page 30)
3 ounces/90 grams egg yolks Chocolate Crumble
2.5 ounces/75 grams granulated sugar
1 ounce/30 grams cornstarch Heat a proofing box to 82°F/28°C.
3 ounces/90 grams unsalted butter Butter 24 muffin cups or aluminum cups. Scale cold dough
7 ounces/210 grams dark chocolate 70% into 2.5 ounce/70 gram portions. Roll each piece into
smooth ball. Place in cups. Place on a sheet pan and proof
In a medium pot bring the milk and cream to a boil. In a for about two hours.
separate bowl whip the yolks with the sugar and cornstarch Preheat the oven to 375°F/180°C.
until pale. Combine the two mixtures together and cook at Transfer the Chocolate Custard to a pastry bag fitted with
the boil for about 2 minutes. Mix in the chocolate and stir in a round tip. Inject custard into each ball. Brush fermented
the butter with a whisk. brioche with Egg Wash. Sprinkle with Chocolate Crumbs
Cover the surface with plastic wrap and set aside in the re- and bake for 8 minutes.
frigerator.

Chocolate Crumble
5 ounces/150 grams all- purpose flour
1 ounce/30 grams cocoa powder
5 ounces/150 grams almond flour
5 ounces/150 grams dark brown sugar
1 teaspoon/3 grams ground cinnamon 
1 pinch salt
5 ounces/150 grams unsalted butter

Preheat oven 325°F/165°C.
In a stand mixer fitted with the paddle attachment com-
bine flour, cocoa, almond flour, brown sugar, cinnamon and
salt. Beat until well mixed. Beat in butter on low speed until
mostly incorporated.
Spread evenly on a silicone mat. Place on a sheet pan and
bake for 15 minutes, stirring every 5 minutes.
Cool, cover, and store at room temperature until ready to
use.

Bachour the Baker 105



Chocolate Hazelnut Brioche

Yields 24 Brioche Rolls

1 Recipe Brioche Dough (see recipe page 98)

Chocolate Hazelnut Filling
12 ounces whole blanched hazelnuts
8 ounces milk chocolate 40%
8 ounces dark chocolate 64%
15 ounces/450 grams whole milk
2 ounces/56 grams honey

Preheat oven 325°F/165°C
On a sheet pan toast the whole hazelnuts for about 15 min-
utes. Place the hazelnuts in a food processor and grind until
you obtain a paste, about 10-15 minutes.
Melt chocolate and put in the food processor with the ha-
zelnut paste.
In a small pot bring the milk and the honey to a boil then
add ⅓  of this mixture into the food processor. Continue
mixing, gradually adding the remaining milk-honey mix-
ture. Remove from processor and store in the refrigerator.

Assembly
Brioche Dough, cold
Chocolate Hazelnut Filling
Brioche Pearl Sugar, as needed*

Heat a proofing box to 82°F/28°C.
Scale cold dough into 2.5 ounce/70 gram portions. Roll each
piece into smooth cylinder. Put into silicone loaf molds.
Place on a sheet pan and proof for about two hours.
Preheat the oven to 375°F/180°C.
Transfer the Chocolate Hazelnut Filling to a pastry bag fit-
ted with a round tip. Inject filling into the proofed brioche
cylinders. Sprinkle with Pearl Sugar.
Bake for 8 minutes.

*Available in specialty shops or online.

Bachour the Baker 107



Coconut Brioche

Yields 24 Brioche Rolls

1 Recipe Brioche Dough (see recipe page 98)

Coconut Pastry Cream
14 ounces/392 grams unsweetened coconut milk
6 ounces/168 grams granulated sugar
Pinch Kosher salt
3 large egg yolks
3 tablespoons/30 grams corn starch, dissolved
1 ounce/28 grams unsalted butter
4 ounces/112 grams whipping cream, soft peak

In heavy bottom pot, bring coconut milk and sugar to the
boil, stirring until sugar is dissolved. In a separate bowl
combine dissolved cornstarch and yolks.
Slowly temper ¼ cup/56 grams hot milk mixture into yolks,
and then pour back into milk mixture in pot. Heat over me-
dium-high heat, whisking, until thickened and bubbling.
Remove from heat, stir in butter and pour into a clean bowl.
Cover with plastic wrap and refrigerate until just cold.
When cold fold in the whipping cream and place into a pas-
try bag fitted with a round tip.

Sliced Pineapple
1 medium pineapple, cut into 24 thin ½ slices

Place the pineapple on a cutting board. Cut off the top and
bottom of the fruit so it can stand firmly upright. Hold the
pineapple in place with one hand and slice off the rind ver-
tically. On a slicing machine thinly cut the pineapple into
round slices and cut the slices in half. Reserve for Assembly.

Assembly
Brioche Dough, cold
Unsalted butter, as needed
Coconut Pastry Cream
Sliced Pineapple
Nappage, as needed, warmed*
5 ounces/150 grams coconut flakes
24 maraschino cherries 

Heat a proofing box to 82°F/28°C.
Butter 24 muffin cups or aluminum cups. Scale cold dough
into 2.5 ounce/70 gram portions. Roll each piece into
smooth ball. Put in cups. Place on a sheet pan and proof for
about two hours.
Preheat oven to 375°F/180°C.
Inject Coconut Pastry Cream into the proofed brioches. Put
a half pineapple slice on top of each brioche.
Bake for 8 minutes. Remove from oven.
Brush warmed nappage on the sides of the brioches and add
coconut flakes. Decorate with Maraschino cherries on top.

*Available at specialty shops or online. 109

Bachour the Baker



Kouglof

Yields 24 Brioche Rolls

Kouglof
16.6 ounces/500 grams bread flour
2.5 ounces/75 grams granulated sugar
11.6 ounces/350 grams eggs
½ ounce/15 grams salt
1.3 ounces/40 grams fresh yeast
10 ounces/300 grams unsalted butter, diced, softened
4 ounces/120 grams dark raisins, soaked overnight in warm
water, drained
4 ounces/120 grams orange confit*
Zest of 1 lemon
Zest of 1 orange

In a stand mixer fitted with the hook attachment combine
flour, sugar, eggs, salt and yeast. Mix the dough vigorously
for 10 minutes, add the softened diced butter, and continue
working with the dough another 10 minutes or so, until it
becomes elastic. Be warned that dough is very sticky.
Add the raisins, orange confit and zest, mix another minute.
In a large bowl place the dough and cover with a kitchen
towel and let the dough rise in a warm draft-free area until
doubled in volume.

Assembly
Unsalted butter, as needed
17 ounces/480 grams whole blanched almonds
24 individual Kouglof molds

After the first rise, punch the dough down and knead it
briefly again.
Butter the pans generously right up to the tops. Place a
whole almond in each groove of the molds.
Cut 2.5 ounces/70 grams dough and shape and form a ball.
Put into the molds and place on a sheet pan.

To Proof and Bake Brioche
Confectioner’s sugar, as needed

Heat a proofing box to 82°F/28°C.
Proof for about 1-1 ½ hours.
Preheat an oven to 375°F/180°C.
Bake for about 18-25 minutes. Let cool completely on a rack
for about 1 hour before unmolding. Dust with confection-
er’s sugar.

*Available at specialty shops or online.

Bachour the Baker 111



Savarin

Yields 12 Savarin

Savarin Dough Whipped Cream
20.5 ounces/620 grams bread flour 2 cups/480 grams heavy cream
2 teaspoons/20 grams granulated sugar ¼ cup/56 grams granulated sugar
1 teaspoon/10 grams salt Place a stand mixer bowl and whisk in the freezer for at
10 ounces/300 grams eggs least 20 minutes to chill.
8 ounces/240 grams whole milk Pour heavy cream and sugar into the cold bowl. In the
1ounce/30 grams fresh baker’s yeast stand mixer fitted with the whisk attachment whisk on
6 ounces/180 grams unsalted butter, softened medium speed until medium peaks form. Reserve in the
refrigerator.
In a mixer fitted with the hook attachment combine bread
flour, sugar, salt, whole eggs, and milk in low speed. After 5 Assembly
minutes add the yeast and butter. Mix for 20-25 minutes in Soaked Savarins
medium speed. Whipped Cream
Transfer dough to bowl. Cover bowl with plastic wrap, Fresh Fruits: (mango, berries, apple, passion fruit)
then a kitchen towel. 1 mango, diced
Let rise in warm draft-free area until almost doubled in 3 ounces/90 grams blueberries, rinsed, dried
volume, 1 to 1 hour 15 minutes. 15 blackberries, cut in half
12 strawberries, quartered
To Shape Savarins 2 apples, sliced
Unsalted butter, as needed 1 passion fruit, use seeds
Make a hole in the bottom of each Savarin and put a dollop
Punch dough down. Butter 12 savarin molds (4 ounce/120 of Whipped Cream into each hole. Cover with the fresh
gram size molds). Fill with the dough up to ¾. Place on a fruits.
sheet pan.

To Proof and Bake Savarins
Heat a proofing box to 82°F/28°C.
Proof for about two hours or until they reach the top of the
molds.
Preheat oven to 375°F/180°C.
Bake for 8-10 minutes. Remove from the oven.
Release from the molds onto a cooling rack. Let cool.

Syrup
12 ounces/360 grams granulated sugar
1 tablespoons/15 grams rum
1 tablespoon/15 grams orange liqueur
16 ounces/480 grams water

In a medium saucepan place all the ingredients and bring
to a boil. Dip the Savarins in the syrup then place them in
a rectangular pan and drizzle more syrup over them. Cover
and let them soak overnight.

Bachour the Baker 113



Tiramisu Brioche

Yields 24 Brioche Rolls

1 Recipe Brioche Dough (see recipe page 98) Assembly
Nappage
Mascarpone Custard Chocolate Espresso Crumble
20 ounces/600 grams heavy cream
20 ounces/600 grams mascarpone cheese Brush the tops of the brioche with nappage. Sprinkle with
4 ounces/120 grams granulated sugar Chocolate Espresso Crumble.
2 ounces/60 grams cornstarch
I n a medium sauce pot heat the cream with the mascarpone.
In a small bowl mix sugar and the cornstarch. Add the sugar
mix to the hot cream and cook until boiling. Let cool and
place in a pastry bag.

Chocolate Espresso Crumble
5 ounces/150 grams all- purpose flour
1 ounce/30 grams cocoa powder
5 ounces/150 grams almond flour
5 ounces/150 grams dark brown sugar
1 teaspoon/3 grams ground cinnamon
.5 ounces/15 grams instant espresso or instant coffee
1 pinch salt
5 ounces/150 grams unsalted butter

Preheat oven 325°F/165°C

In a stand mixer fitted with the paddle attachment combine
flour, cocoa, almond flour, brown sugar, cinnamon, instant
espresso/coffee and salt. Beat until well mixed. Beat in but-
ter on low speed until mostly incorporated.
Spread evenly on a silicone mat. Place on a sheet pan and
bake for 15 minutes, stirring every 5 minutes.
Cool, cover, and store at room temperature until ready to
use.

To Proof and Bake Brioche
Unsalted butter, as needed
Brioche Dough, cold
Mascarpone Custard Filling
Egg Wash, as needed (see recipe page 30)

Heat a proofing box to 82°F/28°C.
Butter 24 muffin cups or aluminum cups. Scale cold dough
into 2.5 ounce/70 gram portions. Roll each piece into
smooth ball. Put in cups.
Place on a sheet pan and proof for about two hours.

Preheat the oven to 375°F/180°C.
Inject custard into each proofed brioche. Brush the fer-
mented brioche with Egg Wash.

Bake for 8 minutes. Remove and let cool.

Bachour the Baker 115





FINANCIER

Almond Blueberry Loaf Cake

Yields 10 Loaf Cakes

Almond Loaf Cake
8 ounces/240 grams almond paste
8 ounces/240 grams unsalted butter
7 ounces/210 grams granulated sugar
1 vanilla bean, seeds and juice scraped
7 ounces/210 grams whole eggs
6 ounces/180 grams all-purpose flour
2 teaspoons/10 grams baking powder
Pinch of Salt
3.5 ounces/105 grams sour cream

Preheat oven to 325°F/162°C
In a stand mixer fitted with the paddle attachment, cream
almond paste, butter and sugar until smooth. Add scraped
vanilla and eggs and mix well. Add sifted dry ingredients to
bowl and mix on low speed.
Remove and fold the sour cream into the mix.
Transfer to a pastry bag.
Pipe 2.5 ounce/70 grams into 10 silicone loaf molds. Place
on a sheet pan and cook for 12-15 minutes.

Assembly
15 ounces/450 grams fresh blueberries

Decorate the Almond Loaf Cakes with fresh blueberries.

Bachour the Baker 119



Banana Loaf Cake

Yields 15 Loaf Cakes

Caramelized Bananas
2 ounces/60 grams granulated sugar
9 ounces/270 grams bananas, chopped
½ ounce/15 grams dark rum
In a small pot make a dry carel with the granulated sugar.
Add the 9 ounces/270 grams bananas and deglaze with the
rum.
Leave to cool on a baking mat.

Banana Loaf Cake
7 ounces/210 grams dark brown sugar
3 ounces/90 grams invert sugar*
8 ounces/240 grams clarified butter
Caramelized Bananas (recipe above)
8 ounces/240 grams whole eggs
9 ounces/270 grams all-purpose flour
2 teaspoons/10 grams baking powder
7 ounces/210 grams bananas, diced

To Prepare and Bake Loaf Cakes
Preheat oven to 325ºF/162ºC
In a stand mixer fitted with a paddle attachment, combine
brown sugar, invert sugar and butter. Add caramelized ba-
nanas and beat the mixture gently.
Add the eggs, mixing well. Add flour, baking powder and
diced banana and mix for one minute.
Pour batter into 15 silicone loaf molds placed on a sheet pan.
Bake for 15-20 minutes.

Bananas Brûlée
8 bananas, sliced thin
Organic sugar
Kitchen blow torch
Coat the top of each banana slice with sugar then place on
a baking sheet.
Turn the blow torch on, and brown each banana slice.

Assembly
Bananas Brûlée
Top each of the loaf cakes with five slices of Bananas Brûlée.

*Available at specialty shops or online.

Bachour the Baker 121



Carrot Loaf Cake

Yields 15 Loaf Cakes

Carrot Cake
12 ounces/360 grams granulated sugar
1 ¾ cups and 1½ tablespoons/252 grams all-purpose flour
Pinch of salt
2 teaspoons/6 grams baking soda
½ teaspoon/2 grams baking powder
1 tablespoon/8 grams ground cinnamon
½ teaspoon/2 grams ginger powder
3 ounces/90 grams canola oil
2 ounces/60 grams freshly squeezed orange juice
4 large eggs
15 ounces/450 grams shredded carrots
Preheat a convection oven to 325ºF/165ºC.
In a large bowl sift sugar, flour, salt, baking soda, baking
powder, ginger and cinnamon together. Mix in oil, orange
juice and eggs. Fold in shredded carrots.
Pour 2.5 ounces/70 grams batter into 15 silicone loaf cake
molds on a sheet pan and bake for 15-20 minutes or until a
toothpick comes out clean. Cool completely.

Cream Cheese Cream
15 ounces/450 grams plain cream cheese
3.5 ounces/105 grams granulated sugar
1 vanilla bean, seeds and juice scraped
8 ounces/240 grams whipped cream, medium peak
In a medium bowl cream the cream cheese, sugar and
scraped vanilla until creamy.
In a separate bowl whip the cream until medium peaks form
and fold into the cream cheese mixture. Pour into a pastry
bag fitted with a round pastry tip.

Assembly
Cream Cheese Cream
4 ounces/120 grams freeze dried carrot powder*
4 ounces/120 grams freeze dried pineapple*
Spread the top of the cakes with the Cream Cheese Cream.
Randomly arrange the pieces of Freeze Dried Pineapple
sticking up from the Cream Cheese Cream.
Sprinkle with Freeze Dried Carrot Powder.

*Available at specialty shops or online. Sosa or Textura brand
preferred.

Bachour the Baker 123



Chocolate Loaf Cake

Yields 9 Loaf Cakes

Chocolate Loaf Cake
7 ounces/210 grams whole eggs
2 ounces/56 grams invert sugar*
3 ounces/90 grams granulated sugar
2 ounces/56 grams almond flour
1 ounce/15 grams all-purpose flour
½ ounce/15 grams cocoa powder
1 teaspoon/1 gram baking powder
2 ounces/56 grams unsalted butter, melted
1 ounce/30 grams chocolate 70%, melted
3 ounces/90 grams heavy cream

Preheat oven to 325ºF/165ºC
In a stand mixer fitted with the paddle attachment, mix
eggs, invert sugar and sugar until smooth. Add dry ingre-
dients followed by the butter and chocolate. Last add the
cream.
Mix until smooth.
Transfer to a pastry bag and pipe into 9 silicone loaf molds,
2.5 ounce/70 grams.
Place onto a sheet pan and cook for 12-15 minutes.

Chocolate Streusel
8 ounces/240 grams dark brown sugar
8 ounces/240 grams almond flour
7 ounces/210 grams all-purpose flour
1.5 ounces/45 grams cocoa powder
Pinch of Salt
8 ounces/240 grams unsalted butter, cold

Preheat oven to 325ºF/165º.
In a stand mixer fitted with the paddle attachment mix to-
gether the brown sugar, almond flour, flour, cocoa powder
and salt. Cut the butter in small cubes and add the butter in.
Once little balls are forming, stop mixing.
Spread the streusel evenly on a silicone mat on a sheet pan
and bake for about 10 minutes.

Assembly
Chocolate Streusel
Nappage, as needed*

With a brush spread the nappage on the top of the cakes.
Generously place the Chocolate Streusel across over the
tops.

*Available at specialty shops or online.

Bachour the Baker 125



Corn Financier

Yields 12 Loaf Cakes

Corn Financier
8 ounces/240 grams unsalted butter, lightly browned
6 ounces/180 grams egg whites
Pinch of salt
8 ounces/240 grams granulated sugar
2 ounces/60 grams all-purpose flour
1 ounce/30 grams almond flour
6 ounces/180 grams fine cornmeal
Preheat oven to 350ºF/175ºC.
Leave the browned butter to cool in a mixing bowl. In a
stand mixer fitted with the paddle attachment combine the
egg whites, salt, sugar, flour, almond flour and cornmeal.
Gradually add the browned butter to finish.
Pour 2.5 ounces/70 grams batter into 12 silicone loaf molds.
Place on a sheet pan and bake 10-12 minutes.

Assembly
6 ounces/180 grams Freeze Dried Corn*
Top the financiers with Freeze Dried Corn.

*Available at specialty shops or online.

Bachour the Baker 127



Hazelnut Financier

Yields 9 Loaf Cakes

Hazelnut Financier
3.5 ounces /105 grams unsalted butter, lightly browned
4.5 ounces/135 grams egg whites
1 ounce/30 grams cornstarch
Pinch of salt
6 ounces/180 grams confectioner’s sugar, sifted
1 ounce/30 grams all-purpose flour
6 ounces/180 grams hazelnuts, toasted and ground

Preheat oven 350°F/175°C.
Leave the browned butter to cool in a mixing bowl. In a
stand mixer fitted with the paddle attachment combine the
egg whites, salt, cornstarch, sifted confectioner’s sugar, flour
and ground hazelnuts. Gradually add the browned butter
to finish.
Pour 2.5 ounces/70 grams batter into 9 silicone loaf molds.
Place on a sheet pan and bake 10-12 minutes.

Toasted Hazelnuts
16 ounces (1 pound)/480 grams blanched whole hazelnuts

Preheat oven to 350°F/175°C.
On a sheet pan toast hazelnuts in a single layer in the middle
of the oven about 10 to 15 minutes, or until lightly colored.
Remove and cool completely.

Assembly
Toasted hazelnuts
Confectioner’s sugar, as needed

Fill the tops of the cakes with Toasted Hazelnuts and sprin-
kle with confectioner’s sugar.

Bachour the Baker 129



Pistachio Financier with White Chocolate Whipped Ganache

Yields 15 Loaves

Pistachio Financier
7 ounces/210 grams unsalted butter, lightly browned
11 ounces/335 grams egg whites
Pinch of salt
1 ounce/28 grams invert sugar*
10 ounces/300 grams confectioner’s sugar, sifted
3 ounces/90 grams pistachio paste*
4.5 ounces/135 grams all-purpose flour
1 teaspoon/5 grams baking powder
4 ounces/120 grams almond flour
Leave the browned butter to cool in a mixing bowl.
In a stand mixer fitted with the paddle attachment combine
the egg whites, salt, invert sugar, sifted confectioner’s sug-
ar, pistachio paste, flour, baking powder and almond flour.
Gradually add the browned butter to finish. Let stand in re-
frigerator for at least 12 hours.
After 12 or more hours preheat a convection oven to
350°F/175°C.
Transfer financier batter to a pastry bag and pipe 2.5 ounc-
es/70 grams of the mixture into 15 silicone loaf molds. Place
on a sheet pan and bake for 12 minutes.

Whipped White Chocolate Ganache
8.5 ounces/250 grams heavy cream
1 ounce/30 grams invert sugar
1 ounce/30 grams glucose*
6 ounces/180 grams white chocolate, melted
12.5 ounces/375 grams heavy cream
In a medium pot bring the 8.5 ounces cream, invert sugar
and glucose to a boil.
Create a proper emulsion with the melted white chocolate
using a hand blender. When the ganache is finished, add the
remaining 12.5 ounces of cream.
Put mixture into the refrigerator for 6 hours to allow it to
crystallize.

Assembly
Whipped White Chocolate Gananche
1 pint fresh raspberries
30 ounces/90 grams pistachios, ground
Whip the White Chocolate Ganache to medium peak.
Transfer to a pastry bag fitted with a 10mm fluted nozzle.
Pipe ganache on top of each financier. Decorate with fresh
raspberries and ground pistachios.

*Available at specialty shops or online.

Bachour the Baker 131



Praline Passion Fruit Loaf Cake

Yields 20 Loaf Cakes

Hazelnut Praline Loaf Cake
15 ounces/450 grams granulated sugar
Pinch of Salt
11.6 ounces/350 grams whole eggs
6 ounces/180 grams heavy cream
11.6 ounces/350 grams all-purpose flour
1 teaspoon/5 grams baking powder
7 ounces/210 grams hazelnut praline*
4 ounces/120 grams unsalted butter, melted
In a stand mixer fitted with the paddle attachment com-
bine sugar, salt, eggs and cream. Add sifted dry ingredients,
scrape down sides and bottom of the bowl. Add praline and
melted butter and mix on low speed for 1 minute. Allow to
rest 24 hours.

Almond Passion Fruit Paste
18 ounces/540 grams almond paste (70% almond)
4 ounces/120 grams passion fruit puree*
In a stand mixer fitted with the paddle attachment mix to-
gether almond paste and passion fruit puree until smooth.
Transfer to a pastry bag.

To Bake Loaf Cakes
Hazelnut Praline Batter
Almond Passion Fruit Paste
Preheat an oven to 325°F/165°C.
Pour 2.5 ounces/70 grams batter into 20 silicone loaf molds.
Place on a sheet pan and bake for 12 minutes. Remove and
pipe Almond Passion Fruit Paste on top and bake for 9
more minutes.

Assembly
Nappage, as needed, warmed*
Glaze the top of the cakes with warm nappage.

*Available at specialty shops or online.

Bachour the Baker 133



Olive Oil Madeleines

Yields 15 Madeleine Cakes

Olive Oil Madeleine
6 ounces/180 grams whole eggs
5 ounces/150 grams granulated sugar
7.5 ounces/225 grams all-purpose flour
2 teaspoons/10 grams baking powder
6 ounces/180 grams extra virgin olive oil
Unsalted butter, as needed to brush madeleine molds
Flour, as needed to prepare molds

In a medium bowl whisk eggs and sugar until frothy and
pale. Add a spoonful at a time of flour and baking powder
mixed together. Mix between each addition.
Add oil and give a final stir. Refrigerate for at least one hour.
Preheat oven to 400ºF/204ºC.
Use a brush to generously butter the madeleine mold. Driz-
zle with flour and flip over to remove excess flour.
Spoon the batter to ¾ of each tin’s capacity. Place on a sheet
pan and bake for 10 to 12 minutes or until nice and golden.
Remove from oven and unmold right away.

Bachour the Baker 135



Brownies

Yields 24 Pieces

Brownie
Nonstick spray, as needed
16.5 ounces/500 grams unsalted butter
25 ounces/750 grams granulated sugar
8 whole eggs
8 ounces/240 grams all-purpose flour
3.5 ounces/105 grams cocoa powder
2 teaspoons/8 grams vanilla extract
Preheat the oven to 325ºF/165ºC.
Spray a ½ sheet pan with nonstick spray and line with
parchment paper. In a stand mixer fitted with the paddle
attachment at medium speed, cream the butter and sugar
until smooth and fluffy.
Add the eggs and mix well. Add the dry ingredients and
vanilla extract. Pour over the parchment lined ½ sheet pan
and spread evenly.
Bake for 20-25 minutes. Allow to cool and cut into square
pieces.

Assembly
5 ounces/150 grams Dulcey Crunchy Chocolate Pearls*
Decorate the Brownies with the Valrhona Crunchy Choco-
late Pearls.

*Available at specialty shops or online.

Bachour the Baker 137





CHOUX PASTRY

Choux Pastry

Yields 15 Éclairs

Choux Pastry
5 ounces/150 grams water
5 ounces/150 grams whole milk
4 teaspoons/5 grams granulated sugar
1 teaspoon/4 grams salt
9 ounces/270 grams unsalted butter
8 ounces/240 grams all-purpose flour
12 ounces/360 grams whole eggs

In a medium saucepot, combine water, milk, sugar, salt and
butter and bring to a boil over high heat. Add flour all at
once and cook, stirring constantly, until mixture forms a co-
hesive lump and pulls from the sides of the pot.
Transfer dough to the bowl of a stand mixer fitted with the
paddle attachment and mix on low speed. Add eggs one at a
time, scraping bowl and paddle as necessary between addi-
tions to obtain a smooth, consistent dough.
Let the choux pastry rest in the refrigerator about two hours.

To Pipe, Proof and Bake Choux Pastry
Egg Wash, as needed (see recipe page 30)
Nonstick spray, as needed

Preheat oven to 350ºF/175ºC
Prepare a sheet pan with nonstick spray and line with parch-
ment paper.
Place Choux Paste into a piping bag fitted with a 1 cm plain
nozzle or star shaped nozzle. Pipe them as evenly in straight
lines about 12 cm in length.
Egg Wash the éclairs with a brush and at the same time flat-
ten down the little tips that form. This is to ensure that the
tips do not burn.
Bake immediately for about 25 minutes. Let cool before fill-
ing.

Bachour the Baker 141



Chocolate Éclair

Yields 15 Éclairs

1 Recipe Choux Pastry (see recipe page 140)
Follow recipe through to the baked stage.

Chocolate Whipped Ganache
5 ounces/150 grams heavy cream
½ ounce/15 grams glucose*
½ ounce/15 grams invert sugar*
5 ounces/150 grams dark chocolate 64%
12 ounces/360 grams heavy cream

In a small pot bring the 5 ounces/150 grams cream, glucose
and invert sugar to a boil. Gradually pour over the chocolate
and emulsify with a hand blender. Mix with the cold cream.
Let set in the refrigerator for 12 hours.
After 12 hours whip the ganache to a medium peak. Reserve
in a pastry bag.

Chocolate Glaze
2.2 ounces/65 grams water
4 ounces/120 grams granulated sugar
4 ounces/120 grams glucose syrup
4 ounces/120 grams dark chocolate 64%
4 ½ gelatin sheet/11 grams silver gelatin sheets*
2.5 ounces/80 grams condensed milk
1.5 ounces/45 grams nappage*
Black food coloring, as needed

Soak gelatin in ice water until softened; squeeze out excess
water and set aside.

In a small pot add the water, sugar and glucose and cook to
2m1i7xºtFu/r1e0o3vºeCr and stir in the drained gelatin. Pour the hot
the chocolate and emulsify with a hand blend-
er. Stir in the condensed milk and the nappage. Mix again
with the hand blender adding black food coloring to the de-
sired shade.

Let set in refrigerator for 24 hours. The glaze will be ready
when it reaches 26ºC.

Assembly
Chocolate Whipped Ganache
Chocolate Glaze
Gold leaf, as needed*

Make a wide incision in the side of each éclair.
Fill each éclair with Chocolate Whipped Ganache.
Keep the filled éclairs in the freezer for about 1 hour.
Dip the tops of the éclairs in the Chocolate Glaze. Let sit for
about 5-10 minutes.
Top the éclairs with gold leaf.

*Available at specialty shops or online.

Bachour the Baker 143



Strawberry and Cream Éclair

Yields 15 Éclairs

1 Recipe Choux Pastry (see recipe page 140) Assembly
Follow recipe through to the baked stage. White Chocolate Whipped Ganache
Strawberry Fluid Gel
White Chocolate Whipped Ganache Red Glaze
5 ounces/150 grams heavy cream Make a wide incision in the side of each éclair. Fill each
½ ounce/15 grams glucose syrup* éclair with White Chocolate Whipped Ganache and Straw-
½ ounce/15 grams invert sugar* berry Fluid Gel. Keep the filled éclairs in the freezer for
4 ounces/120 grams white chocolate about 1 hour.
8 ounces/240 grams heavy cream Dip the tops of the éclairs in the glaze. Let sit for about 5-10
minutes. Decorate as you like.
In a small pot bring the 5 ounces/150 grams cream to the
boil with the glucose and invert sugar. Gradually pour over *Available at specialty shops or online.
the white chocolate and emulsify with a hand blender. Mix
with the cold cream. Let set in the refrigerator for 12 hours.
After 12 hours whip the ganache to medium peak. Reserve
in a pastry bag.

Red Glaze

2.2 ounces/65 grams water
4 ounces/120 grams sugar
4 ounces/120 grams glucose syrup
4 ounces/120 grams white chocolate
4 ½ gelatin sheets/11 grams silver gelatin sheets*
2.5 ounces/80 grams condensed milk
1.5 ounces/45 grams nappage*
Red food coloring, as needed

Soak gelatin in ice water until softened; squeeze out excess
water and set aside.
In a small pot bring the water, sugar and glucose to a boil
and cook to 217°F/103°C and stir in the drained gelatin.
Pour the hot the mixture on the white chocolate and emul-
sify with a hand blender. Stir in the condensed milk and the
nappage.
Mix again with the hand blender adding red food coloring
to the desired hue.
Let set in the refrigerator for 24 hours. The Glaze will be
ready when it reaches 26°C.

Strawberry Fluid Gel
8 ounces/240 grams strawberry puree*
½ teaspoon/2.5 grams agar agar*
2 ounces/60 grams granulated sugar

In a small pot bring puree, agar agar and sugar to a boil.
Refrigerate until cool before processing in a blender until
creamy. Transfer to a pastry bag.

Bachour the Baker 145



Passion Fruit Éclair

Yields 15 Éclairs

1 Recipe Choux Pastry (see recipe page 140) Assembly
Follow recipe through to the baked stage. Passion Fruit Cream
Yellow Glaze
Passion Fruit Cream
1 gelatin sheet/2.5 grams silver gelatin sheets* Make a wide incision in the side of each éclair. Fill each
6 ounces/180 grams passion fruit puree* éclair with Passion Fruit Cream. Keep the filled éclairs in
2 ounces/60 grams whole eggs the freezer for about 1 hour.
2 ounces/60 grams egg yolks Dip the tops of the éclairs in the glaze. Let sit for about 5-10
2 ounces/60 grams granulated sugar minutes. Decorate as you like.
2 ounces/60 grams unsalted butter, room temperature
*Available at specialty shops or online.
Soak gelatin in ice water until softened; squeeze out excess
water and set aside.
In a medium size pot, bring the purée to a boil.
In a small bowl whisk eggs, egg yolks and sugar to com-
bine and slowly add hot purée to temper. Cook mixture to
82°C/180°F. Stir in gelatin and mix well.
Once the mixture has cooled to 95°F/35°C add butter and
make an emulsion using a hand blender.
Cover with plastic wrap. Refrigerate until cool.
Transfer to a pastry bag.

Yellow Glaze

2.2 ounces/65 grams water
4 ounces/120 grams granulated sugar
4 ounces/120 grams glucose syrup*
4 ounces/120 grams white chocolate
4 ½ gelatin sheets/11 grams silver gelatin sheets
2.5 ounces/80g grams condensed milk
1.5 ounce/45 grams nappage*
Yellow food coloring, as needed

Soak gelatin in ice water until softened; squeeze out excess
water and set aside.
In a small pot bring the water, sugar and glucose to a boil
and cook to 217°F/103°C.
Stir in the drained gelatin.
Pour the hot the mixture on the white chocolate and emul-
sify with a hand blender. Stir in the condensed milk and the
nappage.
Mix again with the hand blender adding yellow food color-
ing to desired color.
Let set in the refrigerator for 24 hours. The Glaze will be
ready when it reaches 26°C.

Bachour the Baker 147



Canelés

Yields 18 medium Canelés

To Prepare Batter
16.6 ounces/500 grams whole milk
1 ounce/30 grams unsalted butter, diced
1 vanilla pod, split
3.5 ounces/105 grams all-purpose flour
6 ounces/180 grams granulated sugar
1 teaspoon fine sea salt
3 eggs
2.5 ounces/75 grams dark rum

In a medium sauce pan combine the milk, butter and vanilla
and bring to a simmer. In a medium mixing bowl combine
flour, sugar and salt. In a separate small bowl break the eggs
and beat gently.
When the milk mixture starts to simmer, remove from heat,
take out the split vanilla pod, and set it aside. Pour the beat-
en eggs all at once into the flour mixture. Pour in the milk
mixture, and stir until well combined.
Add the rum and stir.
Let cool to room temperature, then cover and refrigerate for
at least 24 hours.

To Bake Canelés
Canelé Batter
Unsalted butter, as needed
Canelé Molds

Preheat the oven to 392°F/200°C.
Butter 18 Canelé molds. Remove the batter from the refrig-
erator. It will have separated a bit, so stir until well blended
again.
Pour into the prepared molds, filling them almost to the top.
Put into the oven and bake for 20 minutes.
Lower the heat to 350°F/175°C and bake for another 25-30
minutes.
Unmold onto a cooling rack and let cool.

Bachour the Baker 149