The Advanced Art of Baking and Pastry

Andy Chlebana CEPC, CCA, is currently a Professor of Culinary Arts at Joliet Junior College. Andy studied culinary arts at Joliet Junior College and completed the baking and pastry program at The Culinary Institute of America. He has been recognized as one of the Top Ten Pastry Chefs in America (2013), and competed on Food Network’s Best Baker in America (2017), winner of Spring Baking Championship (2015) winner of Challenge; Sugar and Candy Fashion, and the American Culinary Federation 2008 Pastry Chef of the Year. Andy has also participated in international competitions including the Team USA Coupe du Monde de la Patiserrie (captain, 2012), American Culinary Federation Culinary Team USA Pastry Chef (2016), and Dubai World Hospitality Championship (2012).

Foreword viii

Acknowledgments ix

1 Introduction 2

Professionalism 3

Food Safety 7

Tools and Equipment 9

Mise en Place 18

Key Terms 19

Questions for Review 19

2 Bread for the Pastry Chef 20

Introduction to Bread 21

Ingredients and Function 21

Math 26

Sour Starters 32

Preferments 34

Mixing Methods 34

Degrees of Mixing 35

Bread Production Stages 37

Key Terms 55

Questions for Review 55

3 Viennoiserie 56

Introduction to Viennoiserie 57

Ingredients and Function 57

Laminated Doughs 59

Enriched Breads 67

Puff Pastry 68

Key Terms 83

Questions for Review 83

4 Modern Pastry Techniques 84

Modern Cuisine 85

Basics of Modern Pastry 86

Animal-Based Hydrocolloids 87

Plant-Based Hydrocolloids 90

Summary 117

Key Terms 117

Questions for Review 117

5 Creams and Mousses 118

Custard 119

Baked Custards 125

Mousse and Creams 129

Key Terms 145

Questions for Review 145

6 Frozen Desserts 146

Ingredients 147

Emulsifiers and Stabilizers 155

Churned Frozen Desserts 155

Still Frozen Desserts 165

Summary 179

Key Terms 179

Questions for Review 179

7 Cake Mixing and Baking 180

Introduction to Cakes 181

Ingredients 181

Main Categories 184

Key Terms 201

Questions for Review 201

8 Assembling Cakes 202

Classic Cakes 203

Wedding Cakes 207

Contemporary Cakes 209

Glacé 214

Key Terms 245

Questions for Review 245

9 Tarts and Pies 246

Pies and Tarts 247

Ingredients 247

Mixing Dough 249

Rolling and Lining Shell 250

Classic Pies and Tarts 252

Modern Tarts and Pies 253

Key Terms 289

Questions for Review 289

10 Plated Desserts 290

Presentation Approach 291

Getting Started 297

Key Terms 329

Questions for Review 329

11 Petits-Fours 330

Introduction to Petits-fours 331

Sec 332

Glacé 341

Contemporary 350

Petits-Fours Presentations 364

Key Terms 367

Questions for Review 367

12 Chocolate and Confections 368

Introduction to Chocolates and Confections 369

Equipment 369

Manufacturing Chocolate 371

Chocolate Percentages 373

Tempering Chocolate 375

Chocolates 379

Ganache 380

Confections 400

Key Terms 411

Questions for Review 411

13 Chocolate Work 412

Introduction to Chocolate Work 413

Chocolate Selection 414

Garnishes 414

Sculpture Design 420

Techniques 427

Key Terms 441

Questions for Review 441

14 Sugar Work 442

Introduction to Sugar Work 443

Cooking Sugar 444

Casting Sugar 446

Pulling and Blowing Sugar 451

Crystalline Sugar 458

Pastillage 459

Sculpture Design 461

Key Terms 469

Questions for Review 469

Index 470

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