@icephotelschool | Linktree

Book "Bachour - The New Era of Viennoiserie" by Antonio Bachour

Book Signature Éclairs by Joakim Prat

[eBook] THE VEGAN PASTRY BIBLE by Toni Rodriguez

[In-Person] Pastry, Chocolate & Viennoiserie Courses & MasterClasses

[Online] Signature Eclairs with Joakim Prat

[Online] Vegan Macarons with Richard Hawke

[Online] Gluten-Free Pastry with Richard Hawke

[Online] Lactose-Free Pastry with Richard Hawke

[Online] Vegan Pastry with Richard Hawke

The New Era of Viennoiserie by Antonio Bachour is here. *Worldwide shipping starts September 29, 2025. World-renowned and award-winning chef Antonio Bachour shares his visionary approach - a seamless fusion of classic viennoiserie and contemporary pastry, brought to life through his signature techniques, bold flavor and texture combinations, and refined, modern aesthetics - all executed with impeccable precision. Published by ICEP in English and Spanish, this book marks a new benchmark in modern pastry. In the 410 pages of this beautiful book, you will discover step-by-step Chef Antonio Bachour’s production methods and exclusive folding technique, designed to optimise and simplify the work process, freeing up time and resources to enhance variety and creative expression. The exact same philosophy he uses in his own pastry shops and teaches his students worldwide: fewer steps per item, more references on display - an intelligent strategy for a modern, efficient, and dynamic pastry lab, cleverly executed to drive consumption and ensure healthy profit margins. In this balance between production rationality and artisanal emotion, each viennoiserie tells a story - a story of research, passion, and identity. CHARACTERISTICS OF THE BOOK: 410 pages written in English and Spanish with a unique and easy to understand and follow recipe design. 52 Signature Creations: croissants, brioche, puff pastry and more - each one a unique expression of Bachour’s artistry and technical brilliance. Step-by-Step Recipes - clearly explained and meticulously tested, with professional insights to elevate your pastry skills. 1200+ Photographs - visual guides for every step of every recipe - from mixing and laminating to shaping, proofing, baking, assembling and decorating. The book is structured in 6 chapters: CHAPTER 1 - INGREDIENT UNDERSTANDING Behind every delicate layer, airy crumb, and perfect rise is a careful selection of ingredients - each with a specific function that shapes the texture, flavor, and structure of viennoiserie. In this craft, ingredients are not just components - they are the building blocks of excellence. In this chapter, we will explore the key ingredients used in viennoiserie: flour, butter, milk, eggs, sugar, salt, and yeast, but also additional ingredients like texturising and gelling agents, chocolate, etc. You will discover how each one contributes to the process, and why even small variations in quality or composition can significantly impact the final result. CHAPTER 2 - EQUIPMENTS AND TOOLS In this chapter, we explore the essential equipment and tools that support the precision and consistency required to achieve professional results. From mixers and dough sheeters to baking trays and molds, each item plays a vital role in the process of laminating dough, controlling fermentation and baking to perfection. CHAPTER 3 - DOUGH TECHNOLOGY Mastering the Process from Science to Shelf Viennoiserie is both an art and a science - and at the heart of every creation lies one of the most complex and sensitive elements of pastry: the dough. In this chapter, we delve into the technology of dough, examining each phase of its development with precision and clarity. From the raw scientific principles to the technical processes that shape structure and flavor, this section is designed to deepen your understanding and elevate your practice. We learn to master all processes involved: kneading, resting, pasting, rolling, fermentation, baking, the importance of planning and shelf life. CHAPTER 4 - THE CROISSANT Next, we move into the practical craft of croissant dough, exploring its preparation in a variety of versions - from the classic plain and indulgent chocolate to vibrant, colored doughs. You will discover multiple lamination techniques. To fuel your creativity, the Croissant Inspiration section presents the Classic Croissant + 42 signature creations - showcasing unique approaches to lamination tailored to different textures and aesthetics, unique fillings, and visually stunning decorations, that push the boundaries of tradition, all bulletproof recipes, rigorously tested in our pastry labs and perfected through years of hands-on experience in professional classes - ensuring reliability and consistency for every level of production, ready to bring to life in your own kitchen. Classic Croissant, Pistachio Pain Aux Raisins, Roasted Corn Chocolate Flan, Pecan Croissant, Chocolate New York Roll, Pistachio New York Roll, Crème Brûlée New York Roll, Chocolate Flan Parisien, Chocolate Snail, Chocolate Banana Split, Pistachio Croissant, Raspberry Pain Au Chocolat, Rainbow Croissant, Gianduja Cruffin, Raspberry Flower, Blackberry Flower, Red Fruit Basquet, Red Velvet Croissant, Tiramisu Cube, Apple Crumble, Rocher Sphere, Berries Pyramid, Apple Croissant Roll, Flan Cake Croissant Roll, Tatin Corona, Chocolate Pain Suisse, Pain Au Chocolat, Coconut Flan Cake, Gianduja Xl, Cookie Croissant Roll, Crescent Croissant, Bow Tie Croissant, Lime Cylinder, Snickers Croissant, Berries Square, Crownie, Raspberry Crown, Heart Tart Croissant, Pistachio Berries Crown, Apricot Blossom, Toffee Crown, Red Pine Croissant, Apricot Crown CHAPTER 5 - BRIOCHE Soft, rich, and incredibly versatile, brioche offers endless possibilities beyond its classic form. This chapter takes you from the fundamentals of brioche dough technology to a collection of 7 signature brioche creations that showcase unique shapes, fillings, and finishes - each designed to spark inspiration and elevate your approach to this timeless dough. Sugar Brioche Tart, Vanilla Brioche, Blueberry Maritozzi, Piña Colada Brioche, Chocolate Brioche Tart, Chocolate Brioche, Choco Crown Brioche CHAPTER 6 - PUFF PASTRY In this chapter, we focus on understanding how the puff pastry dough works - its structure, lamination, and baking, to help you master the foundations. You will also find two creative interpretations of classic puff pastry desserts: the Mille-Feuille and the St. Honoré, each reimagined with a modern touch and easily adaptable into refined plated desserts. ABOUT THE BOOK: "This book is a masterclass - not only in skill, but in innovation. Antonio’s creative approach to flavours and form elevates traditional viennoiserie to something entirely new. Whether you are a professional pastry chef or an ambitious home baker, this book will both inspire and challenge you. I cannot recommend it highly enough." Kirsten TIBBALLS - Pastry Chef | Director Savour School "Antonio doesn't bake to impress. He bakes to move. His way of understanding pastry is deeply connected to his way of being: close, luminous, and generous. Always ready to teach, to share, to elevate others. This book will undoubtedly be an essential reference for professionals and enthusiasts around the world. But beyond the technique, what is transmitted here, is a way of looking, thinking, and feeling pastry. It is a legacy that will remain for the new generations, who will grow up learning from it and, I hope, also being inspired by its way of being in the world: with excellence, but, above all, with kindness." Paco RONCERO - Chef | Owner of Paco Roncero Restaurante

Recognized as one of the youngest Michelin Star chefs, Joakim Prat took by storm the gastronomic scene in Barcelona and London. His pastry career is nothing but extraordinary, his style is a charming mix of playful creativity, innovation and meticulous attention to detail, always pushing for perfection. His very first book is a poetry dedicated to his first passion: the Éclair. In the 320 pages of the book published in English, Joakim generously shares his pastry vision and passion for éclairs, his innovative techniques and recipes. A celebration of the Éclair, showcased and thoroughly explained through detailed instructions, over 1000 step by step photos, Chef’s tips and tricks, this is a beautiful book that dissects the creation process of the “perfect éclair”. The journey in the colorful world of éclairs starts with a thorough PREPARATION SECTION explaining the ingredients, equipment and tools used, the baking process of choux and éclairs. The BASIC RECIPE SECTION is organized into various chapters featuring foundational recipes that can be mixed and matched to create a variety of products. The ideal éclair in Joakim’s vision has a golden-brown éclair shell with a thin and crispy outside and moist inside. The book dedicates an entire chapter to the PATE A CHOUX, to help you understand and master the creation of the ideal éclair shell: classic pate a choux, pate a choux JP style, piping and baking, etc. All recipes presented can be with gluten or gluten-free. After that, our attention goes to the “inside” of the éclair, in Joakim’s vision generously filled with silky and light creams, less sweet, well balanced with complementing flavors and textures. Different elements can be combined to obtain the desired results, each category being thoroughly explained in the next chapters of the book: creams, mousses, fruit coulis and gels, caramel and pralines, sables and crumble, macarons, etc. As pastry is first and foremost experienced through the eyes, Joakim’s signature éclair is irresistible, colorful and glamorous. So special attention is dedicated in the book to different glazes and decorations. The recipe design is unique with the readers’ needs in mind, ingredients are presented in grams (g), pounds (lbs) and percentages (%). Chef’s Tips and step by step photos of the work process aim to help you better understand and make the recipes in your own kitchen. THE SIGNATURE COLLECTION section showcases 38 beautiful signature creations, both sweet and savory, with the aim to inspire you to create a myriad of éclair versions yourself. Products are structured in 3 levels of difficulty (level 1, 2 and 3) with detailed assembly process and step by step photos. “Joakim shares in his first book his genuine devotion for excellence and the massive amount of work behind achieving what I like to call the ‘the perfect recipes’, the ones that have been so deeply explored that there is no more room for improvement!” Eric ORTUNO, Pastry Chef & Co-founder L’Atelier Barcelona. “Joakim had developed his personal style focusing on a refined aesthetic, creating a recognizable signature. His boldness is time and time again put on display in his pâtisserie, of which the éclair is the perfect embodiment.” Amaury GUICHON, Chocolatier. “Joakim brings the éclair to a new era, lending it an unparalleled sophistication, sculpted with original flavors and texture associations, celebrating a refined vision of a true modern rendition.” Yann COUVREUR, Pastry Chef Owner. Dive into the colorful realm of Joakim’s signature éclairs, let this book not only inspire you to replicate Joakim’s exquisite creations but also empower you to create your own unique pastry delights.

Book "Signature Éclairs" by Joakim Prat

Toni Rodríguez is a pioneer of modern vegan pastry and viennoiserie, “the father of vegan macaron”, founder of the first vegan pastry shop in Europe – Lujuria Vegana. With this work, which is the result of his experience, extensive research & development and continuous work with plant-based ingredients, Toni is sharing the fundamentals of modern vegan pastry and viennoiserie. Packed with over 100 plant-based recipes, 500 step-by-step photos, chef’s tips and techniques, in The Vegan Pastry Bible, Toni has included everything you need to know about modern plant-based pastry. Toni Rodríguez is a pioneer of modern vegan pastry and viennoiserie, “the father of vegan macaron”, founder of the first vegan pastry shop in Europe – Lujuria Vegana. With this book in your hand you will never have to make compromises on flavor, texture and design of your plant-based desserts.

THE VEGAN PASTRY BIBLE | Fundamentals of Vegan Pastry and Viennoiserie by Toni Rodriguez

ADAPT - A Unique Pastry Concept is the first professional pastry book of Chef Richard Hawke published by ICEP. In this 220 pages book written in English & French, Richard invites you into the world of GLUTEN, GLUTEN-FREE, LACTOSE-FREE and VEGAN pastries, step-by-step revealing his new, revolutionary pastry concept – ADAPT. ABOUT THE BOOK In a fast-changing world, to ADAPT is a key skill to acquire. New dietary requirements demand new ingredients, new concepts and techniques. This book describes how to use these concepts to adapt pastry recipes. “I am delighted to share my creations, providing information to assist both professionals and experienced home bakers in the quest to adapt recipes for gluten-free, lactose-free and vegan ingredients.” Richard Hawke, Author INGREDIENT UNDERSTANDING SECTION Our journey starts with explaining the role of ingredients in recipes, a whole Theory Section starting with classic ingredients used in pastry, like gelatin, eggs, butter, to plant-based options like different types of pectins, proteins, etc. You want to make a shortbread without lactose? Replace gelatin or butter in vegan recipes? Or replace gluten in shortbreads and choux pastry? Perhaps macarons without egg whites? There is no shortage of advice. Richard explains the why and how of ingredients and their interactions. BASE RECIPE SECTION This section of the book guides you through over 200 base recipes presented in 4 different options. You will have gluten, gluten-free, lactose-free and vegan versions of shortbreads, sponges, choux pastry, creams, fruit-coulis, mousses, glazes and enrobing, making it easy to translate your most used recipes into versions adapted to each food intolerance. NEW, COMPARATIVE RECIPE DESIGN The new concept of recipe presentation with a comparative layout, helps you understand the differences between gluten, gluten-free, lactose-free and vegan options. % + g Ingredients being presented both in percentages (%) and grams help you to better understand and adapt recipes easier. INSPIRATION SECTION SIGNATURE CREATIONS The final section of the book – RECIPE INSPIRATION is dedicated to Richard’s beautiful signature creations presented in a simple, elegant style, aiming to inspire you to create unique desserts using basic recipes. SPECIFICS: Language: Bilingual [English & French] Size: 21,6 x 27,7 x 2,1 cm Hardcover: 220 pages Weight: 1,6 kg ISBN: 978-606-95293-0-0 SHIPPING: Shipment available worldwide Shipping cost is calculated on check-out, depending on the destination country and shipping option you choose. Please be aware that shipping restrictions and delays for certain countries might apply due to Covid-19 restrictions. PUBLISHED BY: For volume discounts please contact ICEP PUBLISHING: Gramont Street No. 38, Sector 4, Bucharest, Romania Tel: +40 773 797 075 E: books@icephotelschool.com

Book "ADAPT | A Unique Pastry Concept" by Richard Hawke

FILES - Award-winning design 2022 Ramon Morató proposes in this new book a deep dive into science, nutrition, anthropology and design, taking into account current trends, such as the change in consumer habits, veganism, personalization, the “healthy pastry”, the mathematics of taste… What Morató offers in this book is knowledge, research, science, applications, techniques, and practical solutions. It is a way of approaching pastry with a 360-degree view, squeezing all possible aspects and thoroughly going into all kinds of creations. Organized like a file folder, Files contains 15 projects that are very different from each other and in which a large part of the different disciplines of current pastry are addressed: Pure 5, or the five fundamental flavors in a bonbon format Invasion of the plants, or the world of vegetables in pastry Trends, or how new social trends are expressed through creative recipes Chocolate x Wine, or the sommelier François Chartier’s new mathematics of taste applied to chocolate, 1 + 1 = 3 Haiti, or how to create a product line around a new chocolate The Ganache, a scientifically based study on this emblematic creation, with vegan versions, one shot, water-based, for long conservation, and the revolutionary praline ganache Nuts, or how to better integrate nuts in pastry Find your Style, deep multidisciplinary study on the so-called healthy pastry Pastry & Anthropology, or how the change in consumption habits and concepts such as slow, personalization, or nutrition currently affect and will affect the work of the pastry chef Cotton cake collection, or the definitive study on this peculiar Japanese cake; WholeFruit, and so on up to the 15 mentioned projects. You will also find almost a hundred creations such as: Bonbons, bars, cotton cheesecakes, plate desserts, macarons, cakes, entremets, tartlets, snacks, ice cream, choux, tarts... Size: 32cm x 4.5cm x 24cmLanguage: Bilingual (English/Spanish)Format: Hardcover529 pages

Book "FILES" by RAMON MORATÓ

6th EDITION Technical details Over 416 pages, 200 recipes, step-by-step photographs of the most important preparation techniques, 18 cakes and individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making. Languages: Spanish / English Description: The book is divided into four extensive sections: CHOCOLATE AS A PRODUCT, CONFECTIONERY, CHOCOLATE MAKING AND RESTAURANT

Book "Chocolate" by Ramon Morato - 6th Edition

Pastry Books | Worldwide Delivery

[Online] Eclair & Choux Pastry cu Mirela Cata [Lb Romana]

Cursuri Cofetarie, Patiserie & Ciocolaterie Moderna in Lb Romana

Youtube Channel

@icephotelschool

Enjoy 30 days of Hulu for FREE

Claim 10 free meals* from HelloFresh

Get 60% off Sitewide

Sip your way to stronger health with 30% off at ARMRA

Save 10% at Omnilux LED

Save 10% on Ritual Multivitamins Subscriptions

You've scored 50% OFF Factor 🤤

Join now and get 50% off a Club membership

Get your first box FREE with Curology!

Claim your $20 bonus with Acorns

Sign up for Headspace Today and get a 14 day free trial!

Get AAA membership for half the price!

Get 30¢/gal cash back on gas at major stations

Get 15% off at Equip Foods

20% Off the at FabFitFun with code INSIDER20

Get 80% off your first order when signing up to be a VIP!

Get 15% off for cleaner skin at CLEARSTEM

Get your first box FREE with Agency!

50% off + Free Shipping at Purple Carrot!

Power Up with Daily Harvest's High-Protein Smoothies

Save $100 with Gobble

Save 10% on your First Maev Order!

15% off your favorite non-alcoholic spirits at The Zero Proof

10% off JLab’s award‑winning audio gear

Get help with or without insurance. Use code SPACE80 for $80 off.

Start speaking a new language in just 3 weeks