Afternoon Tea Pastry
Transform your afternoon tea with this step-by-step guide to crafting the perfect experience.
Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef 2022 and Pastry Innovation Award 2024.
Afternoon tea is all about quality, aesthetic and wow factor
Learn to create the perfect Afternoon Tea experience in this online course led by Chef Antonio Bachour, World’s Best Pastry Chef 2018 and 2022. Master the art of crafting an afternoon tea with stunning aesthetic, exceptional flavor, and the all important WOW factor.
Chef Antonio, the visionary behind the afternoon tea at some of the world’s most esteemed hotels, including Anantara The Palm, Dubai, and the Four Seasons Hotel, Bangkok, will guide you in creating a sophisticated six-item menu. This includes the quintessential scones, a new cookie trend, and a selection of mini petits gâteaux, each perfectly proportioned at 40 grams.
By the end of this course, you will:
- Understand the diverse range of items that enhance afternoon tea,
- Learn to design a well-proportioned menu,
- Know how to make freeze-thaw stable preparations for efficient production at scale.
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Course Syllabus
Course Content
Chapter 2 - All About Afternoon Tea
Chapter 3 - Berries and coconut shortcake
Chapter 4 - Yuzu, Calamansi and Matcha
Chapter 5 - Sunshine
Chapter 6 - Scones with mascarpone and blueberry
Chapter 7 - Guanaja Pecan Chocolate Cookie
Chapter 8 - HK 100 % Chocolate
Create an afternoon tea with great flavor and visual appeal, suitable for production at scale.
What you'll learn
Learn to create a stunning array of recipes that will elevate the afternoon tea experience for your guests.
Start with the Berry and Coconut Shortcake, featuring a luscious coconut diplomat cream, vibrant berry compote, and yuzu coconut cake.
Next, master the Yuzu, Calamansi, and Green Tea with an egg-free mousse, tempered chocolate decoration, and a perfectly shiny colored glaze.
You’ll also create the Sunshine, a best-seller at Bachour Miami, combining banana cake, a dairy-free mango crèmeux texturized with iota, and vanilla mousse, all finished with a colorful cocoa butter spray.
Don’t miss the signature Scones with Blueberry and Mascarpone, where you’ll put a fresh twist on tradition with blueberry compote and a perfect quenelle of mascarpone cream.
Indulge in the Guanaja 70% Chocolate Cookie, topped with praline paste and cacao nibs. A trending favorite within Antonio Bachour’s afternoon tea offering.
Finally the HK 100% Chocolate mini petit gateau, featuring a gelatin-free chocolate mousse and tips for achieving a flawless glaze.
Techniques you will learn:
- Make egg-free mousse
- Make gelatin-free mousse
- Make shiny glazes with chocolate
- Make shiny glazes with liposoluble coloring
- Make a cremeux with iota
- Make a compote
- Assemble frozen interiors
- Temper chocolate on a tabletop
- Cut chocolate decorations
- Make cocoa butter coatings for spraying and dipping
- Emulsification
Course recipes
In this course you will learn
Meet your Instructor
Pastry Chef and Owner of Bachour Miami. World's Best Pastry Chef 2022 and Pastry Innovation Award 2024.
Antonio Bachour, a hypercreative pastry chef renowned as the world's best, is celebrated for his unwavering dedication, pursuit of perfection, and pioneering approach, establishing him as one of the most renowned figures in the realm of pastry arts.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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