One of the best things about running this site is that I often get to see pastry chefs grow. Antonio Bachour is one chef whose career I have really enjoyed following.
I was introduced to Antonio and his desserts nearly three years ago when he was the Executive Pastry Chef at Quattro in the Trump Hotel in Soho. Since then, Bachour has been on a tear. After accepting a job as the Executive Pastry Chef at the St. Regis Bal Harbour Resort in Miami, he was honored as a Top 10 Pastry Chef in the US and nearly won the overall prize at the 2011 StarChefs International Pastry Competition.
None of these events would surprise anyone who knows Bachour. He seems to always be working. As in always. And when he isn’t working–instead of sleeping—he is photographing and experimenting with new desserts. Wait, I guess that’s working too!
Here some of Antonio’s latest desserts. A (very) brief interview follows the photos. Click on photos for a larger image.
Vanilla Bean Panna Cotta – Raspberry Coulis, Puff Tapioca Crispy, Raspberry Foam
Frozen Mango Semifreddo in Passion Fruit Foam – Coconut Meringue, Pineapple Curd, Tropical Fruit, Mango Gel
Tropical Fruit Chocolate Bar – Gianduja Feulletine, Passion Fruit Gelee, Chocolate Cremeux, Milk Chocolate Mousse
Passion Fruit Chocolate Mousse Bar – Passion Fruit Mousse, Manjari Cremeux, Hazelnut Dacquoise and Hazelnut Macaron.
Lemon Raspberry Spiral – Lemon Cremux, Raspberry Mousse, Berries Foam, Raspberry Glass, Lemon Raspberry Fizzy.
Chocolate Dulce de Leche Tart – Chocolate Sauce, Salted Caramel Ice Cream, Dulce de Leche
Microwave Hazelnut Sponge Cake – Manjari Chocolate Mousse, Passion Fruit Foam, Mango Gel, Toasted Hazelnut
Chocolate Custard – Sweet Potato Sorbet, Caramelized White Chocolate Powder, Hazelnut, Chocolate Sauce, Caramel White Chocolate Cremeux
Carrot Cake – Coconut Powder, Cream Cheese Sorbet, Carrot Spiced Puree, Raisin, Passion Fruit Sorbet
Antonio was kind enough to answer a few questions for DessertBuzz:
DessertBuzz: Do you miss NYC?
Antonio Bachour: Yes, a lot! I miss the restaurants, the passion of the employees, the green market and all my friends!
DB: How big is your team at Bal Harbour?
AB: Ten people
DB: Will you be entering any competitions any time soon?
AB: No, but I will be a judge for two upcoming pastry competitions this year: The 2013 US Pastry Competition and the Chicago Restaurant Pastry Competition presented by JM Pure Pastry.
DB: Have you had any desserts recently (other than your own) that you have enjoyed?
AB: Yes, a Peanut Butter dessert from Eating House Miami.
DB: You are so prolific these days do you have a cookbook in the works?
AB: I’m working on it.
I recommend following Antonio Bachour’s frequent updates on Facebook. Most of his Facebook photos are open for public viewing.