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).

• Foreword viiiAcknowledgments ixAbout the Companion Website x1 Introduction 3Professionalism 3Food Safety 6Tools and Equipment 9Mise en Place 19Key Terms 19Questions for Review 192 Bread for the Pastry Chef 21Introduction to Bread 21Ingredients and Function 21Math 27Sour Starters 32Preferments 34Mixing Procedures 34Double Hydration 35Degrees of Mixing 35Bread Production Stages 37Key Terms 63Questions for Review 633 Viennoiserie 65Introduction to Viennoiserie 65Ingredients and Function 65Laminated Doughs 67Enriched Breads 75Puff Pastry 76Baking Puff Pastry 76Key Terms 93Questions for Review 934 Modern Pastry Techniques 95Modern Cuisine 95Basics of Modern Pastry 96Animal-Based Hydrocolloids 97Plant-Based Hydrocolloids 100Summary 133Key Terms 133Questions for Review 1335 Creams and Mousses 135Custard 135Baked Custards 142Mousse and Creams 146Key Terms 167Questions for Review 1676 Frozen Desserts 169Ingredients 169Emulsifiers and Stabilizers 177Churned Frozen Desserts 178Still Frozen Desserts 189Summary 209Key Terms 209Questions for Review 2097 Cake Mixing and Baking 211Introduction to Cakes 211Ingredients 211Main Categories 214Key Terms 237Questions for Review 2378 Assembling Cakes 239Classic Cakes 239Wedding Cakes 243Contemporary Cakes 245Glacé 251Key Terms 295Questions for Review 2959 Tarts and Pies 297Pies and Tarts 297Ingredients 297Mixing Dough 299Rolling and Lining Shell 300Classic Pies and Tarts 302Modern Tarts and Pies 303Key Terms 343Questions for Review 34310 Plated Desserts 345Presentation Approach 345Getting Started 351Key Terms 395Questions for Review 39511 Petits-Fours 397Introduction to Petits-Fours 397Sec 398Glacé 411Contemporary 423Petits-Fours Presentations 446Key Terms 449Questions for Review 44912 Chocolates and Confections 451Introduction to Chocolates and Confections 451Equipment 451Manufacturing Chocolate 453Chocolate Percentages 456Tempering Chocolate 458Chocolates 462Ganache 463Confections 486Key Terms 501Questions for Review 50113 Chocolate Work 503Introduction to Chocolate Work 503Chocolate Selection 504Garnishes 504Sculpture Design 512Techniques 520Key Terms 537Questions for Review 53714 Sugar Work 539Introduction to Sugar Work 539Cooking Sugar 540Casting Sugar 542Pulling and Blowing Sugar 548Crystalline Sugar 558Pastillage 558Sculpture Design 560Key Terms 569Questions for Review 569Index I-2

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).

• Foreword viiiAcknowledgments ixAbout the Companion Website x1 Introduction 3Professionalism 3Food Safety 6Tools and Equipment 9Mise en Place 19Key Terms 19Questions for Review 192 Bread for the Pastry Chef 21Introduction to Bread 21Ingredients and Function 21Math 27Sour Starters 32Preferments 34Mixing Procedures 34Double Hydration 35Degrees of Mixing 35Bread Production Stages 37Key Terms 63Questions for Review 633 Viennoiserie 65Introduction to Viennoiserie 65Ingredients and Function 65Laminated Doughs 67Enriched Breads 75Puff Pastry 76Baking Puff Pastry 76Key Terms 93Questions for Review 934 Modern Pastry Techniques 95Modern Cuisine 95Basics of Modern Pastry 96Animal-Based Hydrocolloids 97Plant-Based Hydrocolloids 100Summary 133Key Terms 133Questions for Review 1335 Creams and Mousses 135Custard 135Baked Custards 142Mousse and Creams 146Key Terms 167Questions for Review 1676 Frozen Desserts 169Ingredients 169Emulsifiers and Stabilizers 177Churned Frozen Desserts 178Still Frozen Desserts 189Summary 209Key Terms 209Questions for Review 2097 Cake Mixing and Baking 211Introduction to Cakes 211Ingredients 211Main Categories 214Key Terms 237Questions for Review 2378 Assembling Cakes 239Classic Cakes 239Wedding Cakes 243Contemporary Cakes 245Glacé 251Key Terms 295Questions for Review 2959 Tarts and Pies 297Pies and Tarts 297Ingredients 297Mixing Dough 299Rolling and Lining Shell 300Classic Pies and Tarts 302Modern Tarts and Pies 303Key Terms 343Questions for Review 34310 Plated Desserts 345Presentation Approach 345Getting Started 351Key Terms 395Questions for Review 39511 Petits-Fours 397Introduction to Petits-Fours 397Sec 398Glacé 411Contemporary 423Petits-Fours Presentations 446Key Terms 449Questions for Review 44912 Chocolates and Confections 451Introduction to Chocolates and Confections 451Equipment 451Manufacturing Chocolate 453Chocolate Percentages 456Tempering Chocolate 458Chocolates 462Ganache 463Confections 486Key Terms 501Questions for Review 50113 Chocolate Work 503Introduction to Chocolate Work 503Chocolate Selection 504Garnishes 504Sculpture Design 512Techniques 520Key Terms 537Questions for Review 53714 Sugar Work 539Introduction to Sugar Work 539Cooking Sugar 540Casting Sugar 542Pulling and Blowing Sugar 548Crystalline Sugar 558Pastillage 558Sculpture Design 560Key Terms 569Questions for Review 569Index I-2

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).

• Foreword viiiAcknowledgments ixAbout the Companion Website x1 Introduction 3Professionalism 3Food Safety 6Tools and Equipment 9Mise en Place 19Key Terms 19Questions for Review 192 Bread for the Pastry Chef 21Introduction to Bread 21Ingredients and Function 21Math 27Sour Starters 32Preferments 34Mixing Procedures 34Double Hydration 35Degrees of Mixing 35Bread Production Stages 37Key Terms 63Questions for Review 633 Viennoiserie 65Introduction to Viennoiserie 65Ingredients and Function 65Laminated Doughs 67Enriched Breads 75Puff Pastry 76Baking Puff Pastry 76Key Terms 93Questions for Review 934 Modern Pastry Techniques 95Modern Cuisine 95Basics of Modern Pastry 96Animal-Based Hydrocolloids 97Plant-Based Hydrocolloids 100Summary 133Key Terms 133Questions for Review 1335 Creams and Mousses 135Custard 135Baked Custards 142Mousse and Creams 146Key Terms 167Questions for Review 1676 Frozen Desserts 169Ingredients 169Emulsifiers and Stabilizers 177Churned Frozen Desserts 178Still Frozen Desserts 189Summary 209Key Terms 209Questions for Review 2097 Cake Mixing and Baking 211Introduction to Cakes 211Ingredients 211Main Categories 214Key Terms 237Questions for Review 2378 Assembling Cakes 239Classic Cakes 239Wedding Cakes 243Contemporary Cakes 245Glacé 251Key Terms 295Questions for Review 2959 Tarts and Pies 297Pies and Tarts 297Ingredients 297Mixing Dough 299Rolling and Lining Shell 300Classic Pies and Tarts 302Modern Tarts and Pies 303Key Terms 343Questions for Review 34310 Plated Desserts 345Presentation Approach 345Getting Started 351Key Terms 395Questions for Review 39511 Petits-Fours 397Introduction to Petits-Fours 397Sec 398Glacé 411Contemporary 423Petits-Fours Presentations 446Key Terms 449Questions for Review 44912 Chocolates and Confections 451Introduction to Chocolates and Confections 451Equipment 451Manufacturing Chocolate 453Chocolate Percentages 456Tempering Chocolate 458Chocolates 462Ganache 463Confections 486Key Terms 501Questions for Review 50113 Chocolate Work 503Introduction to Chocolate Work 503Chocolate Selection 504Garnishes 504Sculpture Design 512Techniques 520Key Terms 537Questions for Review 53714 Sugar Work 539Introduction to Sugar Work 539Cooking Sugar 540Casting Sugar 542Pulling and Blowing Sugar 548Crystalline Sugar 558Pastillage 558Sculpture Design 560Key Terms 569Questions for Review 569Index I-2