The Advanced Professional Pastry Chef

2002 Pages·2003·30.52 MB·English

by  Friberg

Table of Contents

Title Page
Copyright Page
PREFACE
Acknowledgements
CHAPTER ONE - Decorated Cakes

Formula Balance in Sponge Cakes
Sponge Cake Ingredients
Baking a Sponge Cake
Using Powdered Gelatin in Cake Fillings
Using Sheet Gelatin in Cake Fillings
Apple Wine Cake
Apricot Cream Cake
Black Currant Cake
Caramel Cake
Charente Bavarois Cake
Chestnut Puzzle Cake
Chocolate and Frangelico Mousse Cake
Chocolate Ganache Cake
Chocolate Mousse Cake with Banana
Chocolate Truffle Cake with Raspberries
Dark Chocolates Shingle Cake
Dobos Torte
Gâteau Malakoff
Gâteau Mocha Carousel
Harlequin Cake
Lemon Chiffon Cake
Mocha Cake
Opera Cake
Parisienne Chocolate Cake
Queen of Sheba Cake
Raspberry Cake
Sicilian Macaroon Cake
Strawberry Bagatelle
Strawberry Kirsch Cake
Tropical Coconut Cake

CHAPTER TWO - Wedding Cakes

Traditional Wedding Cakes of Different Cultures
Contemporary Wedding Cakes
Wedding Cake logistics
Cake Size Calculations
Wedding Cake Assembly and Decoration
Suggested Wedding Cake Combinations

CHAPTER THREE - Individual Pastries

Almond Truffles
Battenburg
Chocolate Triangles
Chocolate Coconut Tropicana Pastries
Hazelnut Nougat Slices
Macaroon Bananas
Noisette Rings
Opera Slices
Othellos
Petite Chocolate and Brandied Cherry Pastries
Petits Fours Glacés
Petits Fours Glacés with Frangipane and Apricot Filling
Petits Fours
Almond Doubles
Brandy Pretzels
Chocolate-Filled Macadamia Morsels
Hazelnut Cuts
Hazelnut Flowers
Macaroon Candies
Miniature Palm Leaves
Strawberry Hearts
Three Sisters
Viennese Petits Fours
Princess Pastries
Walnut-Orange Tartlets
CHAPTER FOUR - Plated Desserts

Baked Vanilla-Infused Pineapple with Mango-Avocado Ice Cream and
Mango Fruit Wafer
Baklava with Mascarpone Bavarian and Cherry Sauce
Blueberry Pirouettes
Caramel Boxes with Caramel-Macadamia Nut Mousse
Caramelized Apple Galette in Phyllo Dough with Kumquat Sauce
Cherry Baskets with Cherry Compote and Black Pepper Frozen Yogurt
Chèvre Cheesecake in a Cocoa-Nib Florentina Cup with Port-Poached
Pears
Chocolate-Banana Tart with Almond Ice Cream and Spun Sugar
Chocolate Bread Pudding with Cookie Citrus Rind
Chocolate Ganache Towers
Date-Stuffed Saffron-Poached Pears with Chardonnay Wine Sauce
Dessert sampling Platter
Forbidden Peach
Honey Truffle Symphony
Hot Chocolate Truffle Cake
Individual Croquembouche
Marjolaine
Mascarpone Cheesecake with Lemon Verbena Panna Cotta
Orange-Chocolate Towers with Orange Syrup and Caramel Screens
Red Banana Truffles in Phyllo Dough
Strawberries Romanoff
Strawberry Pyramids
Trio of Chocolates with Marzipan Parfait
Triple Treat
Tropical Mousse Cake
Valentine’s Day Hearts
Wild Strawberries Romanoff in Caramel Boxes

CHAPTER FIVE - Frozen Desserts

Basic Bombe Mixture
Bombe Aboukir
Bombe Bourdaloue
Bombe Ceylon
Bombe Monarch
Coupe Bavaria
Coupe Belle Helene
Coupe Hawaii
Coupe Melba
Coupe Niçoise
Coupe Sweden
Apricot and Fig Tart with Prickly Pear Sorbet
Baked Alaska
Benedictine Soufflé Glacé
Caramel Ice Cream in a Caramel Cage
Cassata Parfait with Meringue
Cherries Jubilee
Cinnamon Semifreddo Venezia with Coffee Bean Crisps
Frozen Hazelnut Coffee Mousse
Frozen Raspberry Mousse with Meringues
Ice Cream Cake Jamaica
Lingonberry Parfait
Macadamia Nut Ice Cream in a Chocolate Tulip with Mango Coulis
Mango Ice Cream with Chiffonade of Lemon Mint and a Chocolate
Twirl
Mango Ice Cream
Meringue Glacé Leda
Oven-Braised Black Mission Figs with Honey-Vanilla Frozen Yogurt
Poached Pears with Ginger Ice Cream
Profiteroles with Vanilla Ice Cream and Hot Fudge Sauce
Saffron-Poached Pears with Almond Ice Cream and Kadaif Phyllo Nests
Tropical Surprise Packages
Vacherin with Plum Ice Cream
Wild Strawberry Parfait

CHAPTER SIX - Light and Low-Calorie Desserts

Apricot Gratin with Sabayon of Muscat Wine
Asian Pear Tart with Honey-Scented Pear Frozen Yogurt
Baked Bananas with Banana-Tofu Frozen Yogurt
Blood Orange Gratin
Caramelized Pineapple Barbados
Crepes Vienna
Dacquoise Baskets with Fresh Raspberries, Raspberry Sauce, and Mango
Coulis
Fresh Strawberries with Champagne Sabayon
Frosted Minneola Tangelo Givré with Toasted Meringue and Cookie
Citrus Rind
Fruit Salad
Fruit Valentines
Global Fresh Fruit Baskets with Feijoa Sorbet
Kardinals with Sambuca-Scented Italian Cream and Fresh Fruit
Lemon Chiffon Pouches
Low-Cholesterol Sponge Cake
Lychee Charlotte Royal
Marbled Cheesecake with Quark Cheese
Oeufs à la Neige with Caramelized Sugar Spheres
Omelet Pancake with Sauteed Star Fruit, Pomegranate Sauce, and Mango
Coulis
Pears California with Cointreau-Flavored Almond Filling
Rainbow of Summer Sorbets in a Cookie Flower
Red Currant Sorbet in Magnolia Cookie Shells
Sabayon
Salzburger Soufflé
Strawberry-Peach Yogurt Creams
Vineyard Barrels
Winter Fruit Compote in Late-Harvest Wine Syrup
Zinfandel-Poached Pears with Honey-Scented Pear Frozen Yogurt

CHAPTER SEVEN - Charlottes, Custards, Bavarian Creams, Mousses, and
Soufflés

Apple Crème Brûlée
Cappuccino Mousse with Sambuca Cream in a Chocolate Coffee Cup
Charlotte Charente
Chocolate Mousse in Ribbon Teardrops
Chocolate Rum Pudding with Chocolate May Beetles
Citrus Cream with Pink Grapefruit and Orange
Crème Brûlée Catalan
Crème Brûlée on a Caramel Spider with a Sugar Shard
Crème Caramel Nouvelle
Cupid’s Treasure Chest
Pink Lady Apple and Pear Cream with Orange Syrup and an Apple Chip
Ruby Pears with Verbena Bavarois and Port Wine Reduction
Sherry-Poached Black Mission Figs with Crème Catalan
Triple Chocolate Terrine
White Chocolate and Pistachio Mousse with Chocolate Lace
White Chocolate Neapolitan Bavarian
Wine Foam and Blackberry Bavarian Greystone
Liqueur Soufflé
Blueberry Soufflé
Pecan -Raisin Soufflé
Soufflé Rothschild

CHAPTER EIGHT - Modernist Desserts

Anise-Scented Lemon Parfait with Lemon Cookie Tumbleweeds
Baked Plantains in Gingered Meyer Lemon Syrup with Avocado-Mango
Ice Cream
Blueberry Financier with Toasted Lemon Verbena Sabayon and
Mascarpone Sherbet
Brandied Cherry Ganache Towers with Pink Champagne Aspic and
Curvy Tuile Strips
Buried Ruby Treasure
Caramel-Centered Milk Chocolate Mousse with Black Currant Sauce
Chocolate Dome Cake with Cherry Sauce and Chocolate Lace
Chocolate Marquise with Passion Fruit Parfait and a Lace Cookie
Bouquet
Cocoa Nib-White Chocolate Ice Cream with a Chocolate Lace Igloo and
Tuile Polar Bear
Coconut Ice Cream in a Red Pepper Tuile with Strawberry Salsa and
Tomatillo Lace
Espresso Chocolate Cake with Coffee-Bean Crisps
Frozen Lemon Mousse with Orange Syrup and a Tuile Spiral
Lemongrass Parfait with Green Tea Syrup, Mango Wafer Orbs, and
Macadamia Nuts
Milk Chocolate Marquise with Finger Banana Center and Red Currant
Sauce
Snowbird in a Chocolate Cage
Striped Chocolate Cups with Tuile Steam Decorations
Tarte Tatin Moderne
CHAPTER NINE

Bread Basket
Braided Stollen
Chestnut Bread
Dresdener Stollen
Lucia Buns
Panettone
Sweet Pigs’ Heads
Swedish Spice Bread (Vörtbröd)
Triestine Bread
Brandied Gingerbread Cake
Soft Gingerbread Cake
Chestnut Rum Torte
Florentine Torte
Lemon Verbena-Scented Fruitcake
Traditional Fruitcake
Panforte
Yule Logs (Bûches de Noël)
Chocolate Snow Hearts
Christmas Cookie Ornaments
Christmas Tree Pastries
Cinnamon Stars
Gingerbread Cookies
Holiday Candle Pastries
Lebkuchen Bars
Lebkuchen Hearts
Springerle
Yule Log Pastries
Bûche de Noël Slices with Pomegranate Sauce and Star Fruit
Chocolate Chalet with White Chocolate and Pistachio Pate and Bitter
Chocolate Sauce
Mont Blanc with Pomegranate Seeds and Vanilla Curly Cues
Persimmon Charlotte
Persimmon Cream Slices with Cookie Christmas Trees and Cranberry
Coulis
Persimmon Dome Cake with Gingerbread Lattice
Persimmon Pudding
Pumpkin Creme Brûlée
Traditional Gingerbread House
Santa’s Gingerbread Chalet

CHAPTER TEN - Chocolate Artistry

Chocolate Production
Making Chocolate Decorations Using the Instant-Set Method
Chocolate Cigarettes
Two-Tone Chocolate Cigarettes
Chocolate Corkscrews
Chocolate Cutouts: Squares, Rectangles, Circles, Hearts, and Triangles
Chocolate Fans
Chocolate Goblets
Marbled or Multicolored Goblets
Chocolate Lace Decorations
Chocolate Lace Igloos
Chocolate Leaves
Chocolate May Beetles
Chocolate Noodles
Chocolate Ribbons
Chocolate Shavings and Small Curled Shavings
Chocolate Shingles
Chocolate Twirls
Honeycomb Chocolate Decor
Striped Chocolate Cornets
Striped Chocolate Cups
Chocolate with Wood Grain
Marbleized Chocolate
Dark Modeling Chocolate
White Modeling Chocolate
Chocolate Roses
Piping Chocolate
Chocolate Cages
Chocolate Figurines
Chocolate Monarch Butterfly Ornaments
Decorating Plates with Piped Chocolate
Streaking
Chocolate Casting
Cocoa Painting
Hollow Chocolate Figures Using Molds
Chocolate Solution for Spraying
Cocoa Solution for Manual Spray Bottle
Branchli (Branches)
Fig Logs
Finlander Praline
Gianduja
Gianduja Bites
Hazelnut Cinnamon Ganache
Chocolate-Covered Orange Creams
Marzipan Pralines
Mimosa
Pistachio Slices
Chocolate Candy Box

CHAPTER ELEVEN - sugarwork

Equipment and Ingredients Required to Work with Sugar
Storing and Protecting finished Sugar Pieces
Boiled Sugar Basic Recipe
Boiled Sugar Method I
Boiled Sugar Method II
Fondant
Glacéed Fruit and Nuts
Gum Paste with Gum Tragacanth
Leaf Croquant
Marshmallows
Nougatine
Nougat Montélimar I
Nougat Montélimar II
Pastillage
Pâte de Fruit Lemon, Raspberry, and Strawberry Jellies
Rolled Fondant
Spun Sugar
Sugar Crystals for Decoration yield: variable
Sugar Sticks
Rock Sugar
Cast Sugar