Advanced Art of Baking and Pastry

FOREWORD viii

ACKNOWLEDGMENTS ix

ABOUT THE COMPANION WEBSITE x

1 Introduction 3

2 Bread for the Pastry Chef 21

3 Viennoiserie 65

4 Modern Pastry Techniques 95

5 Creams and Mousses 135

6 Frozen Desserts 169

7 Cake Mixing and Baking 211

8 Assembling Cakes 239

9 Tarts and Pies 297

10 Plated Desserts 345

11 Petits-Fours 397

12 Chocolates and Confections 451

13 Chocolate Work 503

14 Sugar Work 539

INDEX I-2

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• Bôlos, cozedura, revestimento com açucar e trabalhos com açucar
• Sobremesas
• Negócios da hotelaria e do catering

professional baking; baking textbook; pastry textbook; hydrocolloids for baking; pastry chef; sour starters; sugar sculpture design; emulsifiers; frozen desserts; baked custards; plated desserts; bread mixing methods; wedding cakes