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Antonio Bachour Black Forest École Valrhona Brooklyn

Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour

Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour

Antonio Bachour and Carles Mampel were at L’École Valrhona Brooklyn in July to share their views on entremets and petits gateaux.

The chefs, who have taught joint master classes all over the world for a long time, returned to unite talents to teach the techniques behind creating innovative entremets and petits gâteaux and to show different styles of finishing, from glazes to handmade decorations.

Students were able to make multi-layer entremets of various textures and fillings, as well as combining textures, colors, and flavors in verrines and petits gateaux alongside the chefs. In short, exploring exciting flavor combinations with gâteau bases.

Among all the creations made during the course, here we highlight one of Antonio Bachour’s: the Black Forest. Note the ingredients, its step-by-step instructions, and assembly.

Photos: Nitzan Rubin