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List of contents
Foreword viii
Acknowledgments ix
About the Companion Website x
1 Introduction 3 Professionalism 3
Food Safety 6
Tools and Equipment 9
Mise en Place 19
Key Terms 19
Questions for Review 19
2 Bread for the Pastry Chef 21 Introduction to Bread 21
Ingredients and Function 21
Math 27
Sour Starters 32
Preferments 34
Mixing Procedures 34
Double Hydration 35
Degrees of Mixing 35
Bread Production Stages 37
Key Terms 63
Questions for Review 63
3 Viennoiserie 65 Introduction to Viennoiserie 65
Ingredients and Function 65
Laminated Doughs 67
Enriched Breads 75
Puff Pastry 76
Baking Puff Pastry 76
Key Terms 93
Questions for Review 93
4 Modern Pastry Techniques 95 Modern Cuisine 95
Basics of Modern Pastry 96
Animal-Based Hydrocolloids 97
Plant-Based Hydrocolloids 100
Summary 133
Key Terms 133
Questions for Review 133
5 Creams and Mousses 135 Custard 135
Baked Custards 142
Mousse and Creams 146
Key Terms 167
Questions for Review 167
6 Frozen Desserts 169 Ingredients 169
Emulsifiers and Stabilizers 177
Churned Frozen Desserts 178
Still Frozen Desserts 189
Summary 209
Key Terms 209
Questions for Review 209
7 Cake Mixing and Baking 211 Introduction to Cakes 211
Ingredients 211
Main Categories 214
Key Terms 237
Questions for Review 237
8 Assembling Cakes 239 Classic Cakes 239
Wedding Cakes 243
Contemporary Cakes 245
Glacé 251
Key Terms 295
Questions for Review 295
9 Tarts and Pies 297 Pies and Tarts 297
Ingredients 297
Mixing Dough 299
Rolling and Lining Shell 300
Classic Pies and Tarts 302
Modern Tarts and Pies 303
Key Terms 343
Questions for Review 343
10 Plated Desserts 345 Presentation Approach 345
Getting Started 351
Key Terms 395
Questions for Review 395
11 Petits-Fours 397 Introduction to Petits-Fours 397
Sec 398
Glacé 411
Contemporary 423
Petits-Fours Presentations 446
Key Terms 449
Questions for Review 449
12 Chocolates and Confections 451 Introduction to Chocolates and Confections 451
Equipment 451
Manufacturing Chocolate 453
Chocolate Percentages 456
Tempering Chocolate 458
Chocolates 462
Ganache 463
Confections 486
Key Terms 501
Questions for Review 501
13 Chocolate Work 503 Introduction to Chocolate Work 503
Chocolate Selection 504
Garnishes 504
Sculpture Design 512
Techniques 520
Key Terms 537
Questions for Review 537
14 Sugar Work 539 Introduction to Sugar Work 539
Cooking Sugar 540
Casting Sugar 542
Pulling and Blowing Sugar 548
Crystalline Sugar 558
Pastillage 558
Sculpture Design 560
Key Terms 569
Questions for Review 569
Index I-2
About the author
Andy Chlebana, CMPC, CCA, is Professor of Culinary Arts at Joliet Junior College. Andy studied at Joliet Junior College and The Culinary Institute of America and has been recognized as one of the Top Ten Pastry Chefs in America (2013), and as the American Culinary Federation 2008 Pastry Chef of the Year. He competed on Food Network's
Best Baker in America (2017), and was the winner of the Spring Baking Championship (2015), Challenge; Sugar and Candy Fashion. Andy has also participated in international competitions including the Team USA Coupe du Monde de la Patiserrie (captain, 2012 and team coach, 2023), American Culinary Federation Culinary Team USA Pastry Chef Culinary World Cup (2018), Culinary Olympics (2016), and Dubai World Hospitality Championship (2012).
