With a heavy emphasis on laminated doughs, such as those found in puff pastry and croissants, as well as brioche, this is another exciting addition to the current body of work on Viennoiserie. Bachour, a former hotel pastry chef who now operates his own bakery in Florida, has been renowned for his imaginative reworking of pastry classics and fans of that approach, who seem to be legion, will find much to enjoy here.
Displaying visual virtuosity along with technical mastery, Bachour proffers delights such a dulce de leche croissants,a chocolate hazelnut brioche, pistachio financiers with whit chocolate whipped ganache, and passion fruit eclairs. All the desserts have been photographed by Bachour’s longtime collaborator, Alan Batt, aka Battman, who has also shot numerous black-and-white step-by-step instructional series for the book.
As always when a Bachour book is newly published, this one is quite reasonably priced for the value it delivers and will remain so until the printing is exhausted and prices start to climb.
Color and b-&-w photos throughout. Hardcover.