Sunshine

Antonio Bachour

PARTNER OF THE MASTERCLASS

Antonio Bachour, a visionary pastry chef acclaimed as the world's best, is celebrated for his relentless dedication and pursuit of perfection. His innovative techniques have made him one of the most influential figures in the world of pastry arts.

View Profile View Masterclasses

DISCOVER THE BRAND

"We are the professionals for the professionals."

The Pavoni collection represents 40 years of innovative design, crafted in collaboration with industry professionals. Their tools elevate pastry-making to an art form, with a focus on quality materials, research, and continuous innovation.

With over 6,000 products catering to pastry, ice cream, and catering professionals, Pavoni Italia is a global leader. Founded in 1980, they began with plastic containers and have since become synonymous with excellence, inspiring chefs worldwide. Pavoni is chosen by the best for its exceptional quality and creativity.

Method

COMPONENT BREAKDOWN

Banana Cake
Mango Cremeux
White Chocolate Vanilla Mousse
Orange and Yellow Coating

Banana Cake

INGREDIENTS	QTY(g)
Granulated sugar	30g
Bananas, chopped	130g
Dark rum	10g
Brown sugar	100g
Invert sugar	40g
Clarified butter	125g
Whole eggs	125g
All purpose flour/ plain flour	135g
Baking powder	5g
Bananas diced	100g

1. Preheat oven to 162ºC

2. Make a dry caramel with the sugar.

3. Add the 130 g bananas and deglaze with the rum. Leave to cool on a baking mat.

4. With a mixer with a paddle attachment, combine brown sugar, invert sugar and melted clarified butter. Add caramelized bananas and beat the mixture gently.

5. Add the eggs, mixing well. Add the flour, baking powder and diced banana and mix.

6. Line a half sheet pan, and pour the mixture into the lined pan. Bake for 15-20 minutes.

7. Allow to cool and cut the cake into 4 cm round. Reserve.

Mango Cremeux

INGREDIENTS	QTY(g)
Boiron mango puree	600g
Sugar	60g
Iota	6g

1.Mix iota with sugar.

2.Warm the mango puree in a
pot to 30-40C and add the mix of iota/sugar and
bring to boil.

3.Pour mix into the semi sphere mold
and freeze it.

4.Reserve in the freezer.

White Chocolate Vanilla Mousse

INGREDIENTS	QTY(g)
Whole milk	107g
Cream	107g
Vanilla bean	5g
Whipped Cream 35%	440g
Weiss white chocolate Aneo 34%	350g
Cocoa butter	25g
Titanium Gelatin	10g

1.Soak the gelatin in a large quantity of water.

2.Bring the milk, cream and vanilla to the boil. Add the well-drained gelatin.

3.Pour around 1/3 of the hot liquid onto the melted chocolate and cocoa butter and whisk to obtain a smooth, glossy texture with a certain elasticity, the sign of a good emulsion.

4.Add the rest of the milk/cream while maintaining this texture. When the chocolate mixture reaches 28°C, incorporate the whipped cream.