Antonio Bachour - Afternoon Tea Cookies : Dulcey Ganache Sable . Here the Ganache Recipe: Valrhona Dulcey Ganache 1 cup/224 grams heavy cream 1 ounce/30 grams invert sugar 16 ounce (1 pound)/448

Antonio Bachour - Chocolate Flexi Ganache for my class at @heavenlysweet_hs with @karinarc_5 chocolate flexi ganache , gianduja wire, mango chutney, passion fruit sorbet , coconut snow ,mango cremeux

Antonio Bachour: Chocolate Raspberry Tarts (Metric) - Cookidoo® – the official Thermomix® recipe platform

Antonio Bachour: Chocolate Raspberry Tarts (Metric) - Cookidoo® – the official Thermomix® recipe platform

Antonio Bachour - This is my favorite recipe because I love “Gianduja” chocolate hazelnut , this mousse cake is very delicious and I will challenge you to make it !! I want

Antonio Bachour - @valrhonausa Orelys glaze recipe: 45 g silver gelatin sheets 250 g water (for syrup) 450 g granulated sugar (US) 450 g glucose syrup 450 g Valrhona Orelys 320 g

Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour - Pastry Recipes in So Good Magazine

Antonio Bachour - Milk chocolate hazelnut mousse , hazelnut cake , hazelnut praline cremeux , caramel milk chocolate whipped ganache for @pastrymexico with @swatizunzunwala @republicadelcacao using my mold Pastel from @pavonitalia. Photo

Antonio Bachour - Caramel mousse , Banana confit and milk

Antonio Bachour - Valrhona Manjari Chocolate flexi Ganache recipe : 5 g silver gelatin sheets 325 g heavy cream 70 g inverted sugar Pinch salt 2 g agar agar 135 g valrhona