Last week, Antonio Bachour spent time at chef Sergey Tretyakov’s school, the International Pastry School “Conditoria” in Ekaterinburg (Russia), carrying out a practical demonstration of techniques and recipes of some of his cakes, desserts, bonbons, and other creations.
Approximately 40 people attended the masterclass and were able to implement the chef’s advice, author of two books which are a reference in the sector.
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- An amazing masterclass!
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- Gianduja entremet
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- Chocolate dessert
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- Cakes, desserts, bonbons and other creations by Bachour
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- Berries and lemon tart
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- Strawberry and pistachio petit gateaux
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- Passion fruit chocolate bonbons
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- Chocolate cremeux, guiness cake, coconut whipped ganache and raspberry verrine
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