The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

1040 Pages·2003·15.2 MB·English

by  Bo Friberg

The Professional Pastry Chef

The Professional
Pastry Chef
F O U R T H E D I T I O N
Fundamentals of Baking and Pastry
Bo Friberg
with Amy Kemp Friberg
JOHN WILEY & SONS, INC.
Charts,cake decorating designs,chocolate figurines,marzipan designs,and templates drawn and copyrighted
by Bo Friberg.
All other illustrations designed by Bo Friberg and Amy Kemp Friberg and drawn by Joyce Hasselbeck
Fowler;copyrighted by John Wiley & Sons,Inc.
Front cover photo,case cover photos,and halftones produced and copyrighted by Amos Chan.
All other color photographs produced and copyrighted by Bo Friberg with food-styling by Bo Friberg and
Amy Kemp Friberg.
This book is printed on acid-free paper. ∞
Copyright © 2002 by John Wiley & Sons,Inc.,New York.All rights reserved.
Published simultaneously in Canada.
No part of this publication may be reproduced,stored in a retrieval system or transmitted in any form or
by any means,electronic,mechanical,photocopying,recording,scanning or otherwise,except as permitted
under Sections 107 or 108 of the 1976 United States Copyright Act,without either the prior written per-
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Clearance Center,222 Rosewood Drive,Danvers,MA 01923,[phone],fax [phone].Requests
to the Publisher for permission should be addressed to the Permissions Department,John Wiley & Sons,
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http://www.wiley.com/go/permissions.
This publication is designed to provide accurate and authoritative information in regard to the subject mat-
ter covered. It is sold with the understanding that the publisher is not engaged in rendering professional
services.If professional advice or other expert assistance is required,the services of a competent profes-
sional person should be sought.
Library of Congress Cataloging-in-Publication Data
Friberg,Bo,1940–
The professional pastry chef :fundamentals of baking and pastry / Bo Friberg.-- 4th ed.
p.cm.
Includes bibliographical references and index.
ISBN-13 978-0-471-35925-8 (cloth :alk.paper)
ISBN 0-471-35925-4 (cloth :alk.paper)
1.Pastry. I.Title
TX773 .F75 2001
641.8’65--dc21
2001046952
Printed in the United States of America.
Book deisgn by Richard Oriolo
20 19 18 17 16 15 14 13
C O N T E N T S
Preface vii
Introduction xiii
Chapter 1 Mise en Place 3
Chapter 2 Basic Doughs 59
Chapter 3 Yeast Breads 89
Chapter 4 Flatbreads,Crackers,and Rolls 163
Chapter 5 Breakfast Breads and Pastries 207
Chapter 6 Cookies 259
Chapter 7 Tarts,Pies,Cobblers,and Crisps 323
Chapter 8 Tea Cakes,Pound Cakes,Muffins,and Other 383
Quick Breads
Chapter 9 Sponge Cakes and Cake Bases 429
Chapter 10 Basic Chocolate Work and Decorating 451
Techniques
Chapter 11 Decorated Cakes 485
Chapter 12 Individual Pastries 539
Chapter 13 Plated Desserts 603
Chapter 14 Ice Cream and Sorbets 711
Chapter 15 Custards,Puddings,Mousses,Charlottes,and Bavarian 755
Creams
Chapter 16 Sauces,Syrups,and Fillings 807
Appendix A:Ingredients 847
Appendix B:Equipment 937
Appendix C:Weights,Measures,and Yields 971
Index 994

P R E F A C E
In a sense,the fourth edition of The Professional Pastry Chef
began as soon as the third edition was published. Right
away I started to jot down ideas for new recipes,make
notes regarding up-to-the-minute techniques,and consider
ways in which I could improve the text. When it came
time to begin the actual revision,it became clear rather
quickly that there was more than enough material for two
books rather than one. This book,Fundamentals of Baking
and Pastry,is the first of a two-volume set.It covers all the
techniques and recipes needed to complete a basic baking
and pastry-making course.
Included here are all of my well-tested recipes for yeast
breads,decorated cakes,tea cakes,cookies,plated
desserts,ice creams,custards,sauces,fillings,and more––
all of the classics from the first three editions that have
stood the test of time. In addition,dozens of new recipes,
illustrations,templates,and color photographs have been
added to reflect the latest industry trends. For example,a
new section is dedicated to today’s popular Mediterranean-style flatbreads.Recipes for favorites
such as ciabatta and lavash address consumers’ growing demand for authentic artisan breads.
Notable is that each of the appendices––Ingredients, Equipment, and Weights, Measures,
and Yields––has been greatly expanded.The ingredient and equipment sections combined are
virtually “a book within a book”with over 1,000 and 500 entries,respectively.
Thanks to the teamwork of several people at John Wiley & Sons––publisher Rob Garber,
who went out on a limb for me more than once to support this volume;my editor Susan Wyler,
who treated the manuscript as if it were her own;Andrea Johnson,who never tired of my con-
stant changes and additions;and the art and production departments,which offered great cre-
ative ideas and made the concept a reality––this edition has a brand new look and a contempo-
rary, modular design.The recipes in each chapter are organized in a way that will make them
easier to use whether you are a student,teacher,professional chef or amateur-cooking enthusi-
ast. Among the many new design features are Chef’s Tips and informational sidebars. These,
along with the recipe introductions,point out potential challenges,give specific hints and advice,
convey general information about the ingredients used,discuss the history of the dish,or offer
an alternative presentation or usage.Subrecipes have been moved to follow a main recipe when-
ever possible to make them easier to access.
This new edition also contains innovative ideas for impressive plate presentations and
incorporates techniques that utilize the tools that are needed to produce the latest novel cre-
ations.In the six years since the third edition was published,a multitude of new equipment has
emerged in the baking and pastry field.Flexipan forms,made from special silicone-based com-
pounds,are used more and more in place of tinned steel for baking everything from cake bases,
to teacakes,madeleines and individual pastries.These pans are also used to mold custards,par-
faits and other chilled or frozen creations.While the initial cost is higher than for metal forms,
the expense is more than offset by the tremendous advantages they offer. The forms do not
require greasing before use,they are easy to keep clean,the baked or frozen products are a cinch
to unmold and,perhaps most importantly,these pans produce items that are perfectly consis-
tent in appearance.Many other tools that were once made from metal are now made from com-
posites that are heatproof, rustproof, and resistant to bacteria. Silpats (silicone baking mats),
decorating stencils, plastic strips (acetate or polyurethane), transfer sheets for use with both
chocolate and sponges,decorating combs used to create patterned sponge sheets,and,to some
degree,dough sheeters,are no longer considered specialized equipment used only in large oper-
ations,but are now a must in any establishment that wants to keep up with the latest industry
trends.These tools and others like them are discussed and utilized throughout both volumes.
Another big change in the pastry field over the past two decades is the ever increasing avail-
ability of reasonably priced imported produce, such as tropical fruits, and excellent quality
“halfway” products like frozen fruit purees, gianduja, florentina mix, praline paste, chocolate
truffle shells,and candy fillings.Other examples of new products that make our lives easier and
allow today’s pastry chefs much more creativity are food-grade coolant in an aerosol spray,
specifically designed for rapid cooling and setting of melted chocolate and hot sugar when mak-
ing decorations,and powdered gold leaf,also in aerosol form,to make precise application much
easier.
A greater number of the recipes in this edition include alternative versions that produce a
smaller yield,aptly titled “Small-Batch.”This was done in an effort to make the book accessible
to a wider range of readers and to both large and small professional operations.Recipes that do
viii
Preface