Celebrating a Gastronomic Delight: A Recap of the Antonio Bachour Demonstration

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At the crossroads of innovation and culinary artistry, a symphony of flavours and techniques came to life on July 20, 2023, as renowned chef Antonio Bachour graced the culinary stage at L’École Valrhona Brooklyn. Hosted by Sosa Ingredients, a pioneer in crafting premium ingredients for modern gastronomy and pastry-making, the event was a mesmerizing exploration of the possibilities that plant-based pastry-making holds, brought to life by the wide-ranging offerings from Sosa Ingredients.

For three captivating hours, the attendees were treated to an exquisite demonstration that showcased the fusion of culinary expertise, premium ingredients, and a passion for pushing the boundaries of flavour and presentation. In a world where gastronomy is ever-evolving, this event underscored the idea that even the most traditional aspects of pastry-making can be reimagined with a plant-based twist.

At the heart of the demonstration was the recognition that exceptional creations require exceptional components. Sosa Ingredients, with its diverse array of products, served as the canvas upon which Chef Antonio Bachour painted his culinary masterpiece. The stage was set for an exploration of flavours that not only delighted the taste buds but also challenged perceptions.

The showcase was a journey through five meticulously crafted recipes, each revealing a rich tapestry of sub-recipes, all intricately intertwined with the finest ingredients the culinary world has to offer. The fusion of Valrhona Chocolate, Norohy vanillas, and Adamance’s 100% fruit purees elevated each creation, transforming them into edible works of art that tantalized both the eyes and the palate.

Antonio Bachour

Chef Antonio Bachour’s culinary journey has been nothing short of extraordinary. Trained under the esteemed chef Philippe Grivre at L’École Valrhona, Bachour’s trajectory has taken him to the pinnacles of his profession. Recognized as one of the top “Top 10 Pastry Chefs” in America, his imaginative desserts have graced the pages of prestigious pastry publications worldwide. From So Good Magazine to Gourmet Magazine, his creations have left an indelible mark on the culinary landscape.

Notably, Bachour’s accolades include the coveted “Best Pastry Chef” award by the esteemed “Best Chefs Awards” organization. This recognition solidified his status as a luminary in the world of gastronomy, a maestro whose creations continue to dazzle and inspire.

Beyond his culinary prowess, Antonio Bachour’s dedication to education and innovation shines brightly. He has traversed the globe, sharing his expertise and passion for pastry-making with aspiring chefs and enthusiasts alike. This commitment culminated in the opening of his flagship store in Coral Gables in 2019, a testament to his enduring influence on the culinary world.

Vegan Pistachio and Berry Petits Gâteaux

As a testament to this unforgettable event, we’re excited to share an original recipe by Antonio Bachour: Vegan Pistachio and Berry Petits Gâteaux. This harmonious blend of textures and flavours epitomizes the creativity and innovation that define Bachour’s signature style. Stay tuned for this delectable recipe that bridges the gap between modern gastronomy and the art of pastry-making, showcasing the true potential of plant-based ingredients.

Vegan Pistacho and Berry Petits Gâteaux

An original recipe by Antonio Bachour, chef/owner, bachour Miami. recipe calculated for 10 gâteaux.

Ingredients
  

Rasperry Crunch

  • 130 g Corn flakes
  • 24 g Freeze-dried Raspberry Crispies Sosa
  • 60 g Éclat d'Or Valrhona
  • 260 5 Raspberry Inspiration Valrhona

Vegan Pistachio Mousse

  • 280 g 100% Pistachio Paste
  • 7 g Natur Emul Sosa
  • 380 g Rice milk
  • 15 g Vegan Mousse Gelatin Sosa
  • 130 g Sugar
  • 40 g Inulin Cold
  • 150 g Water
  • 1 g Salt
  • 7,5 g Potatowhip Sosa

Strawberry Crémeux

  • 70 g Sugar
  • 15 g Inulin Hot Sosa
  • 2,5 g Natur Emul Sosa
  • 7 g Pectin NH Sosa
  • 350 g 100% Strawberry Purée Adamance
  • 60 g Coconut oil

Strawberry Jelly

  • 2,7 g Pro-Pannacotta Iota Sosa
  • 30 g Sugar
  • 300 g Strawberry Purée Adamance

Equipment

  • 10 6cm round molds
  • 1 18ml insert mold

Instructions
 

Rasperry Crunch

  • Combine the corn flaks, raspberry cripies and Éclat d'Or.
    130 g Corn flakes, 24 g Freeze-dried Raspberry Crispies, 60 g Éclat d'Or
  • Melt the Raspberry Insporation an dpour it over the dry mixture.
    260 5 Raspberry Inspiration
  • Gently fold the mixture to throrougly coat the ingredients.
  • Place a spoonful of the crunch in 6cm rund mold and press it down.

Vegan Pistachio Mousse

  • In a bowl, combine the pistachio paste and Natur Emul
    280 g 100% Pistachio Paste, 7 g Natur Emul
  • In a saucepan combine the rice milk with the Vegan Mousse Gelatin and bring to a boil while stirring.
    380 g Rice milk, 15 g Vegan Mousse Gelatin
  • Remove from the heat and pour the hot mixture over the pistachio paste mixture. Emulsify using an electric mixer.
  • Combine the sugar and Inulin Cold.
    130 g Sugar, 40 g Inulin Cold
  • Using an electric mixer, beat the water, salt and Potatowhip together to medium peaks while gradually adding the sugar inulin mixture.
    150 g Water, 1 g Salt, 7,5 g Potatowhip
  • Continue beating for 10 minutes on medium speed.
  • Add the pistachio paste mixture to the meringue at 131-140ºF (55-60ºC), little by little, beating on medium-low speed for 1-2 minutes.
  • Pipe the mousse into the 6cm round molds and freeze.

Strawberry Crémeux

  • Combine the sugar, Inulin Hot, Natur Emul and Pectin NH and set aside.
    70 g Sugar, 15 g Inulin Hot, 2,5 g Natur Emul, 7 g Pectin NH
  • Heat the Strawberrt Purée to 104F (40ºC) and add the sugar mixture, little by little, while stirring constantly. Bring to a boil.
    350 g 100% Strawberry Purée
  • Remove from the heat and let cool to 113ºF (45ºC).
  • Add the coconut oil and emulsify using a blender.
    60 g Coconut oil
  • Refrigerate for 6 hours to ensure proper crystallization.

Strawberry Jelly

  • Combine the Pro-Pannacotta Iota and sugar.
    2,7 g Pro-Pannacotta Iota, 30 g Sugar
  • Incorporate this mixture into the Strawberry Purée and bring to a boil.
    300 g Strawberry Purée
  • Pour the mixture into 18ml insert molds and freeze.

Assembly & Finishing

  • Place the frozen Strawberry Jelly in the center of the frozen Vegan Pistachio Mousse.
  • Pipe the Strawberry Crémeux around the jelly.
  • Return to the freezer.
  • Remove the frozen petits gâteaux and spray them with arm Absolu Cristal Neutral Glaze Valrhona.
  • Place Raspberry Crispies on top.

In a world where culinary boundaries are continually expanding, the Antonio Bachour demonstration served as a reminder that innovation, passion, and premium ingredients can redefine what’s possible in the realm of gastronomy. With Sosa Ingredients as the catalyst, and Chef Antonio Bachour as the guiding light, the event left an indelible mark on attendees, inspiring them to explore new horizons in the ever-evolving world of modern pastry-making.

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