RECIPES BOOK

D I G I TA L M A S TE R C L A S S B Y

Antonio Bachour

MARCH 2022
© Photo Ruben Pictures

Ponthier is committed to providing the best quality processed fruit
in the market for the attention of all hotel, restaurant and cocktail
professionals. Maison Ponthier selects and processes expressive raw
materials, representative of the ‘Variety, terroir, climate’ trio. This quality
requirement is evident in all aspects of Maison Ponthier’s activity:
gourmet flavors as close as possible to fresh fruit, products ripened
where they grow and harvested when they are ripe, clear traceability,
natural ingredients and flawless food safety. The company puts her
convictions at the service of taste and signs up as a link between
cultivators and creators, all driven by the passion for good.
© Photos Adeline Monnier, Béa Schultze
Antonio
Bachour
PA S T R Y C H E F
Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a
young age, thanks to a childhood spent in his family’s bakery. He dedicated his
first few years honing his trade in Puerto Rico as a pastry cook at Sands Hotel
and Casino and Westin Rio Mar. In search for a better place to continue growing
professionally, Bachour found himself States-bound in 2001, in Miami Beach,
as an executive pastry chef at Talula. Pretty soon he was trying his hand at
Italian delicacies at both Devito South Beach and Scarpetta, in Miami and New
York.
In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening
team at the W South Beach Hotel. Shortly after, he took over responsibility
for all pastries for The Trump Soho hotel and its restaurants. In April 2011, he
trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and
that same year he was selected as one of the “Top 10 Pastry Chefs” in America
plus was a finalist in the 2011 International Chef Congress Pastry Competition.
Bachour’s local and international fame was cemented during his tenure at
the Bal Harbour St. Regis where he was Executive Pastry chef from 2011 until
2016.  In 2012, Johnson and Wales University selected Antonio for the Zest
award for Baking & Pastry Innovator. 
He has spent the bulk of the past few years, since leaving the St. Regis, teaching
pastry around the world, and running different places in the USA and abroad.
 NOTES

RED TART

SERVES 12-15 PORTIONS / 6 CM DIAMETER

SABLE DOUGH
Butter 180 g
Confectioner’s sugar 97 g
Salt SQ
Almond flour 45 g
Whole eggs 71 g
Flour 400 g
Red food color water base powder 4g

Preheat oven to 160°C/325°F. In the bowl of a stand mixer fitted with a paddle attachment,
cut the butter into small cubes and place in a bowl. Add the flour, sugar, salt and almond
flour and beat until the mixture resembles breadcrumbs. Mix egg and color. Add the egg
and bring the mix together until it forms a ball. Roll dough to 1/8-inch thickness between
two parchment paper, cover in plastic wrap and refrigerate for 20 minutes. Butter small tart
molds and cut dough to fit. Line and trim each mold and freeze for at least 1hours before
baking for about 15 minutes until lightly golden.
RASPBERRY PANNA COTTA
Greek yogurt 150 g
Silver gelatin sheets 6g
Heavy cream 75 g
Sugar 45 g
PONTHIER raspberry purée 260 g

ALMOND VANILLA FRANGIPANE cream, the PONTHIER raspberry purée and sugar to a boil and add gelatin to melt completely.
Butter soft 137 g
Almond paste 70% 266 g
Eggs 137 g
Vanilla bean 2
PONTHIER lemon zests SQ
Cornstarch 68 g
Mix the soft butter with the almond paste and cornstarch. Add the eggs and rest of
ingredients and mix 1 minute in low speed. Pipe almond cream into the tart and bake for
8-10 minutes and let cool down.
Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the
Pour over the yogurt and mix with the hand blender. Pour on top of the cremeux and keep
in the fridge to set.
LYCHEE RASPBERRY AND ROSE COMPOTE
PONTHIER lychee raspberry and rose purée 160 g
Invert sugar 80 g
Sugar 20 g
Pectin NH 8g
PONTHIER lemon 100% purée 5g
Fresh raspberries 200 g

LYCHEE RASPBERRY AND ROSE WHITE CHOCOLATE CREMEUX Heat the PONTHIER lychee raspberry and rose purée, fresh raspberries and invert sugar to
Silver gelatin sheets 6,5 g 35°C and add the sugar pectin NH mix. Bring to boil for 1 minute. Add the PONTHIER lemon
100% purée. Pour evenly into 20 g molds. Freeze until ready for use.
PONTHIER lychee raspberry and rose purée 210 g
Glucose syrup 10 g
Raspberry inspiration chocolate 264 g ASSEMBLY & DECORATION
White chocolate 35% 100 g Berries SQ
Heavy cream/double cream, cold 392 g
Place the berries confit on top the panna cotta, decorate with berries.
Soak silver gelatin in ice water until softened; squeeze out excess water and set aside. In a
small pot, bring the PONTHIER lychee raspberry and rose purée and glucose to a simmer.
Add gelatin and stir to dissolve. Place chocolate in a bowl. Pour hot mixture over chocolate
and whisk until smooth. Add cold cream and process with a hand blender to emulsify.
Pipe on top the almond vanilla frangipane until ¾ of the tart. Keep in the fridge to set
30 minutes.

www.ponthier.net
 NOTES

YUZU AND KALAMANSI PETIT

GATEAU

SERVES 12-15 PORTIONS

DACQUOISE GREEN TEA

All-purpose flour 55 g
Almond flour 170 g
Sugar 1 200 g
Matcha green tea 22 g
Egg whites 280 g
Sugar 2 100 g

Sift the flour, almond flour, matcha green tea and sugar 1. Beat the egg whites, quickly add
the sugar 2 to ensure that the whipped whites are perfectly smooth. Put the dry ingredients
on the meringue and mix gently. Put the dacquoise on half a tray and bake in a convection
oven at 180-190 °C for 12 minutes. Cool down and cut into 5 cm round. Keep in the freezer
until ready to use.
KALAMANSI YUZU CREMEUX Salt 1g
Sugar 28 g
PONTHIER kalamansi 100% purée 50 g
PONTHIER yuzu 100% purée 50 g
Eggs 100 g
White chocolate 33% melted 70 g
Cocoa butter melted 20 g
Silver gelatin 4g
Make a crème anglaise, cook at 82°C and add the silver gelatin. Pour over the white
chocolate and cocoa butter and emulsify with the hand blender. Place in semi sphere
mold and freeze.
MATCHA GREEN TEA SPONGE CAKE
Whole eggs 180 g
All-purpose flour 80 g
Matcha green tea powder 5g
Sugar 85 g
Melted butter 60 g
Blend all the ingredients in the blender until a paste texture is obtained. Strain it, then pour
into the cream whipper with 2 chargers. Shake very well and refrigerate for 2-3 hours. Make
3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup 1/3 full.
Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.
ORANGE GOLD CHOCOLATE SPRAY
White chocolate 35% 125 g
Cocoa butter 100 g
Orange cocoa butter 70 g
Gold dust SQ

Melt chocolate and cocoa butter to 45°C, add gold mix with the hand blender. Use at 40°C.
PINEAPPLE YUZU CARDAMOM MOUSSE
Whole milk 100 g
Silver gelatin 9g ASSEMBLY & DECORATION
Yuzu Inspiration chocolate 220 g Fresh mango SQ
PONTHIER pineapple yuzu cardamom purée 115 g
Cream 35% (beat soft peak) 420 g Pipe mousse into silicone mold. Pour cremeux insert, add more mousse. Place a disk of green
tea cake and freeze it. Unmold and spray it. Decorate with diced fresh mango and matcha
Soak the silver gelatin in a large amount of water and drain well. Bring the whole milk sponge.
to a boil and add the gelatin. Pour about a third of the hot liquid into the melted coating
and mix until you get a smooth, shiny, elastic mixture as the mixture emulsifies. Add the
remaining milk, taking care to preserve this texture. Then add the PONTHIER pineapple
yuzu cardamom purée. When the chocolate mixture reaches 30 °C, fold with the whipped
cream.

www.ponthier.net
www.ponthier.net