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 Contents

Recipe Contents xiii

Preface xxi
About CulinarE-Companion™ xxv
About WileyPLUS Learning Space xxvi

1 The Baking Profession 3

Baking: Historical Background 4

Baking and Pastry Careers 10

2 Basic Professional Skills:

Bakeshop Math and Food Safety 15

Using Formulas 16
Measurement 19
Using Baker’s Percentages 23
Cost Calculations 28
Food Safety and Sanitation 30

3 Baking and Pastry Equipment 41

Large Equipment 42
Pans, Containers, and Molds 46
Hand Tools and Miscellaneous Equipment 49

vii

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 viii CONTENTS

4 Ingredients 53

Wheat Flour 54
Other Flours, Meals, and Starches 61
Sugars 63
Fats 66
Milk and Milk Products 70
Eggs 74
Leavening Agents 77
Gelling Agents 80
Fruits and Nuts 83
Chocolate and Cocoa 84
Salt, Spices, and Flavorings 88

5 Basic Baking Principles 93

Mixing and Gluten Development 94

The Baking Process 98
After Baking 100

6 Understanding Yeast Doughs 103

Yeast Product Types 104

The 12 Steps of Yeast Dough Production 105
Standards of Quality for Yeast Goods 114

7 Lean Yeast Doughs: Straight Doughs 117

Mixing Methods 118

Controlling Fermentation 122
Producing Handcrafted Breads 124
Makeup Techniques 140

8 Lean Yeast Doughs: Sponges,

Pre-Ferments, and Sourdoughs 155

Sponges and Other Yeast Pre-Ferments 156

Sourdough Starters 159
From Fermentation to Baking 163

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 CONTENTS ix

9 Rich Yeast Doughs 181

Sweet Dough and Rich Dough Formulas 182

Laminated Dough Formulas 188
Makeup of Rich-Dough Products 193

10 Quick Breads 211

Muffin Mixing and Production Methods 212

Biscuit Mixing and Production Methods 214

11 Doughnuts, Fritters, Pancakes,

and Waffles 229
Doughnuts and Other Fried Pastries 230
Pancakes and Waffles 242

12 Basic Syrups, Creams, and Sauces 251

Sugar Cooking 252

Basic Foams: Whipped Cream and Meringues 255
Custard Sauces 260
Dessert Sauces and Chocolate Creams 267

13 Pies 279

Pie Doughs 280

Assembly and Baking 284
Fillings 288
Standards of Quality for Pies 308

14 Pastry Basics 311

Pâte Brisée and Short Pastries 312

Puff Pastry 315
Éclair Paste 329
Strudel and Phyllo 335
Baked Meringues 341

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 x CONTENTS

15 Tarts and Special Pastries 349

Tarts and Tartlets 350

Special Pastries 359

16 Cake Mixing and Baking 373

Principles of Cake Mixing 374

Mixing High-Fat or Shortened Cakes 376
Mixing Egg-Foam Cakes 380
Cake Formula Balance 385
Scaling, Panning, and Baking 386
Standards of Quality for Cakes 389
Altitude Adjustments 391

17 Assembling and Decorating Cakes 415

Preparing Icings 416

Assembling and Icing Simple Cakes 430
Basic Decorating Techniques 434
Planning and Assembling Specialty Cakes 442
Procedures for Specialty Cakes 450

18 Cookies 475

Cookie Characteristics and Their Causes 476

Mixing Methods 477
Types and Makeup Methods 479
Panning, Baking, and Cooling 482
Standards of Quality for Cookies 483

19 Custards, Puddings, Mousses, and Soufflés 511

Range-Top Custards and Puddings 512

Baked Custards and Puddings and Steamed Desserts 515
Bavarians, Mousses, and Charlottes 525
Dessert Soufflés 541

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 CONTENTS xi

20 Frozen Desserts 545

Identifying Quality Ice Cream and Sorbet Desserts 546

Preparing Ice Creams and Sorbets 549
Preparing Still-Frozen Desserts 558

21 Fruit Desserts 567

Handling Fresh Fruits 568

Preparing Fruit Desserts 576

22 Dessert Presentation 597

Overview of Dessert Plating 598

Practical Plating Guidelines 600

23 Chocolate 625

Production and Tempering of Chocolate 626

Molding Chocolate 630
Chocolate Decorations 631
Chocolate Truffles and Confections 638

24 Marzipan, Pastillage, and Nougatine 647

Marzipan 648
Pastillage 652
Nougatine 656

25 Sugar Techniques 661

Boiling Syrups for Sugar Work 662

Spun Sugar, Caramel Decorations, and Poured Sugar 663
Pulled Sugar and Blown Sugar 669
Boiled Sugar Confections 676

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 xii CONTENTS

26 Baking for Special Diets 683

Nutritional Concerns 684

Food Allergies and Intolerances 688
Modifying Formulas for Special Needs 691

APPENDIX 1 Large-Quantity Measurements 708

APPENDIX 2 Metric Conversion Factors 733

APPENDIX 3 Decimal Equivalents of Common Fractions 734

APPENDIX 4 Approximate Volume Equivalents of Dry Foods 735

APPENDIX 5 Temperature Calculations for Yeast Doughs 736

APPENDIX 6 Egg Safety 738

Glossary 739
Bibliography 748
Recipe Index 749
Subject Index 759

ftoc.indd 12 3/22/2016 7:18:06 PM

 Recipe Contents
7 Lean Yeast Doughs: Straight Doughs
French Rye 170
Pain De Campagne (Country-Style Bread) 170
Four-Grain Bread 171
Hard Rolls 126
Prosciutto Bread 171
Vienna Bread 126
Olive Bread 172
Italian Bread 127
Basic Sourdough Starter 173
Whole Wheat Italian Bread 127
Yogurt Sour 173
Pizza 127
Apple Sour 174
French Bread (Straight Dough) 128
Rustic Sourdough Bread 175
Whole Wheat French Bread 128
White Sourdough (Mixed Fermentation) 176
Baguette 129
Fig Hazelnut Bread 177
Fougasse 129
Fig Rolls 177
Cuban Bread 129
Apple Sourdough 178
White Pan Bread 130
Whole Wheat, Rye, and Nut Sourdough 179
Whole Wheat Bread 130

9
Egg Bread and Rolls 130
Soft Rolls 131 Rich Yeast Doughs
Cinnamon Bread 131
Raisin Bread 131 Sweet Roll Dough 183
100% Whole Wheat Bread 131 Rich Sweet Dough 184
Challah 132 Stollen 184
Milk Bread (Pain au Lait) 132 Babka 184
Light American Rye Bread and Rolls 133 Kugelhopf 185
Onion Rye 133 Hot Cross Buns 186
Onion Pumpernickel (Nonsour) 133 Cross Paste 186
Seven-Grain Bread 134 Baba/Savarin Dough 186
Multigrain Bread 134 Panettone 187
English Muffins 135 Brioche 188
Bagels 136 Danish Pastry Dough (Croissant-Style) 190
Olive Focaccia 137 Danish Pastry Dough (Brioche-Style) 191
Chestnut Bread 137 Croissants 192
Crumpets 138 Danish Pastry 193
Amish-Style Soft Pretzels 139 Cinnamon Sugar 193
Pita 140 Clear Glaze 194
Apricot Glaze I 194

8
Lean Yeast Doughs:
Sponges, Pre-Ferments, and Sourdoughs
French Bread (Sponge) 164
Country-Style French Bread 164
Ciabatta 165
White Pan Bread (Sponge) 166
Herb Focaccia (Sponge Method) 167
Basic Yeast Starter (Biga) 168
Rye Starter I 168
Rye Starter II 168
Old-Fashioned Rye Bread 169
Pumpernickel Bread 169
Apricot Glaze II 194
Streusel or Crumb Topping 195
Nut Streusel 195
Lemon Cheese Filling 195
Date, Prune, or Apricot Filling 195
Almond Filling I (Frangipane) 196
Almond Filling II (Frangipane) 196
Almond Cream (Crème D’amande) 196
Lemon Filling 197
Apple Compote Filling 197
Cinnamon Raisin Filling 197
Pecan Maple Filling 198
Cheese Filling 198
Hazelnut Filling 198

xiii

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 xiv RECIPE CONTENTS

Poppy Seed Filling 199 Fritter Batter I 235

Chocolate Filling 199 Fritter Batter II 236
Honey Pan Glaze (for Caramel Rolls) 199 French Doughnuts (Beignets Soufflés) 236
Beignets De Carnival 237

10 Quick Breads
Fattigman 238
Viennoise 238
Cannoli Shells 239
Biscuits I 216
Sicilian Cannoli 239
Buttermilk Biscuits 216
Ricotta Cannoli Filling 239
Cheese Biscuits 216
Jalebis 240
Currant Biscuits 216
Chinese Sesame Balls 241
Herb Biscuits 216
Pancakes and Waffles 243
Biscuits II 217
Buttermilk Pancakes and Waffles 243
Plain Muffins 218
Gaufres (French Waffles) 244
Raisin Spice Muffins 218
Crêpes 245
Blueberry Muffins 218
Chocolate Crêpes 245
Whole Wheat Muffins 218
Crêpes Suzette (Dining Room Preparation) 246
Corn Muffins 218
Crêpes Soufflés Suzette 247
Corn Cheese Muffins 218
Chocolate Soufflé Crêpes 248
Bran Muffins 218
Crêpe Gâteau with Plum Compote 249
Crumb Coffee Cake 218
Muffins (Creaming Method) 219
Chocolate Chip Muffins 219
Blueberry Muffins 219
12 Basic Syrups, Creams, and Sauces
Raisin Spice Muffins 219
Vanilla Syrup 254
Corn Bread, Muffins, or Sticks 219
Cocoa Vanilla Syrup 254
Zucchini Carrot Nut Muffins 220
Coffee Rum Syrup 255
Scones 221
Coffee Syrup 255
Cranberry Drop Scones 221
Rum Syrup 255
English Cream Scones 222
Crème Chantilly 257
Steamed Brown Bread 222
Common Meringue (French Meringue) 258
Orange Nut Bread 222
Chocolate Meringue 258
Lemon Nut Bread 222
Swiss Meringue 259
Banana Bread 223
Italian Meringue 259
Date Nut Bread 223
Crème Anglaise 261
Plum Cake 224
Chocolate Crème Anglaise 261
Almond Poppy Seed Muffins 224
Coffee Crème Anglaise 261
Lemon Poppy Seed Muffins 224
Pastry Cream (Crème Pâtissière) 263
Apple Spice Muffins 225
Deluxe Pastry Cream 263
Pumpkin Muffins 225
Pastry Cream Mousseline 263
Double Chocolate Muffins 226
Chocolate Pastry Cream 263
Gingerbread 226
Praline Pastry Cream 263
Soda Bread 227
Coffee Pastry Cream 263
Chiboust Cream 264
11 Doughnuts, Fritters, Pancakes, Chocolate Chiboust Cream 264
Coffee Chiboust Cream 264
and Waffles Praline Chiboust Cream 264
Yeast-Raised Doughnuts 232 Chiboust Cream with Raspberries 265
Ring Doughnuts 232 Chiboust Cream Flavored with Alcohol 265
Jelly-Filled Doughnuts (Bismarcks) 232 Lime or Lemon Chiboust 266
Long Johns 232 Vanilla Crème Diplomat 266
Fried Cinnamon Rolls 232 Chocolate Crème Diplomat 266
Twists 232 Chocolate Sauce I 269
Cake Doughnuts 233 Chocolate Sauce II 269
Chocolate Cake Doughnuts 233 Chocolate Fudge Sauce 269
Rich Vanilla Spice Doughnuts 234 Fruit Coulis 270
Doughnut Glaze 234 Melba Sauce 270
Honey Glaze 234 Raspberry Sauce 270

ftoc.indd 14 3/22/2016 7:18:07 PM

 RECIPE CONTENTS xv

Caramel Sauce 271 Chocolate Cream Pie Filling II 300

Hot Caramel Sauce 271 Butterscotch Cream Pie Filling 300
Clear Caramel Sauce 271 Lemon Pie Filling 300
Butterscotch Sauce 271 Coconut Cream Pie Filling 300
Caramel Cream 271 Strawberry Rhubarb Pie Filling 301
Butter Caramel 271 Strawberry Chiffon Pie Filling 304
Chocolate Ganache I 272 Strawberry Cream Chiffon Pie Filling 304
Chocolate Ganache II 272 Raspberry Chiffon Pie Filling 304
Passion Fruit Ganache 273 Pineapple Chiffon Pie Filling 304
Chocolate Mousse I 273 Chocolate Chiffon Pie Filling 305
Chocolate Mousse II 273 Chocolate Cream Chiffon Pie Filling 305
Sabayon I 274 Pumpkin Chiffon Pie Filling 305
Sabayon II 274 Pumpkin Cream Chiffon Pie Filling 305
Cold Sabayon 274 Lemon Chiffon Pie Filling 306
Zabaglione 274 Lime Chiffon Pie Filling 306
Sauce Suzette 275 Orange Chiffon Pie Filling 306
Blueberry Sauce 275 French Silk Pie Filling 307
Basil Honeydew Gelée 276
Dulce De Leche 276
Hard Sauce 277 14 Pastry Basics
Cream Sauce for Piping 277
Pâte Brisée 313

13
Pâte Sablée 313
Pies Chocolate Pâte Sablée 313
Pâte Sucrée 314
Pie Dough 283 Short Dough I 314
Enriched Pie Pastry 283 Short Dough II 314
Graham Cracker Crust 284 Almond Short Dough 315
Apple Pie Filling (Canned Fruit) 292 Linzer Dough I 315
Dutch Apple Pie Filling 292 Linzer Dough II 315
Cherry Pie Filling 292 Classic Puff Pastry (Pâte Feuilletée Classique) 318
Peach Pie Filling 292 Ordinary Puff Pastry 319
Pineapple Pie Filling 292 Blitz Puff Pastry 319
Blueberry Pie Filling (Frozen Fruit) 293 Reversed Puff Pastry
Apple Pie Filling 293 (Pâte Feuilletée Inversée) 320
Cherry Pie Filling 293 Pinwheels 321
Raisin Pie Filling 293 Patty Shells 322
Fresh Apple Pie Filling I 294 Turnovers 322
Fresh Apple Pie Filling II 294 Baked Apple Dumplings 323
Apple Ginger Pie Filling 294 Cream Horns 323
Apple Pear Pie Filling 294 Napoleons 324
Apple Walnut Pie Filling 294 Fruit Tarts 325
Rhubarb Pie Filling 294 Fruit Strips 325
Peach Sour Cream Pie Filling 295 Chaussons 325
Pear Sour Cream Pie 295 Palmiers 326
Old-Fashioned Apple Pie Filling 295 Allumettes 327
Fresh Strawberry Pie Filling 296 Papillons (Butterflies, or Bow Ties) 327
Fresh Blueberry Tart Filling 296 Conversations 328
Custard Pie Filling 297 Sacristains 329
Coconut Custard Pie Filling 297 Éclair Paste or Pâte À Choux 330
Pecan Pie Filling 297 Cream Puffs 331
Maple Walnut Pie Filling 297 Éclairs 331
Pumpkin Pie Filling 298 Frozen Éclairs and Profiteroles 331
Sweet Potato Pie Filling 298 Paris-Brest 332
Squash Pie Filling 298 Choux Pastry Lattice 332
Key Lime Pie Filling 299 Paris-Brest Miniatures 333
Vanilla Cream Pie Filling 300 Pralines 334
Banana Cream Pie Filling 300 Choux Florentines 334
Chocolate Cream Pie Filling I 300 Mini Éclairs 334

ftoc.indd 15 3/22/2016 7:18:07 PM

 xvi RECIPE CONTENTS

Mini Cream Puffs 335

Popovers 335 16 Cake Mixing and Baking
Strudel Dough 336
Yellow Butter Cake 392
Apple Filling for Strudel 339
Upside-Down Cake 392
Cheese Filling for Strudel 339
Walnut Cake 392
Cream Cheese Filling for Strudel 339
Pan Spread 392
Baklava 340
Chocolate Butter Cake 392
Crisp Baked Meringues 341
Brown Sugar Spice Cake 393
Almond Meringues 342
Carrot Nut Cake 393
Japonaise Meringues 342
Banana Cake 393
Marly Sponge 343
Applesauce Cake 393
Coconut Dacquoise 343
Old-Fashioned Pound Cake 394
Hazelnut Coconut Sponge 344
Raisin Pound Cake 394
Succès 344
Chocolate Pound Cake 394
Progrès 344
Marble Pound Cake 394
Pistachio Macaroon Sponge 345
Sheet Cake for Petits Fours
Chocolate Heads 345
and Fancy Pastries 394
Meringue Chantilly 345
Fruit Cake 394
Meringue Glacée 346
Fruit Mix I (Dark) 395
Meringue Mushrooms 346
Fruit Mix II (Light) 395
Meringue Cream Cakes 346
Almond Cake for Petits Fours 395
Vacherin 347
Sacher Mix I 396

15
Sacher Mix II 396
Tarts and Special Pastries Red Velvet Cake 397
White Cake 398
Fresh Fruit Tart 352 Yellow Cake 398
Apple Tart 353 Strawberry Cake 398
Plum, Apricot, Cherry, or Peach Tart 353 Cherry Cake 398
Apple Custard Tart 353 Devil’s Food Cake 399
Lemon Tart 353 High-Ratio Pound Cake 399
Pear Almond Tart 354 Yellow Cake (Liquid Shortening) 400
Fruit Tart with Pastry Cream 354 White Cake (Liquid Shortening) 400
Frangipane Tart 354 Chocolate Cake (Liquid Shortening) 400
Fruit Tartlets 354 Genoise 401
Chocolate Tart 355 Chocolate Genoise 401
Chocolate Banana Tart 355 Sponge for Seven-Layer Cake 401
Tarte Tatin 356 Almond Sponge I 401
Pear Tarte Tatin and Peach Tarte Tatin 356 Almond Sponge II 401
Orange Brûlée Tart 357 Sponge Roll I 401
Caramelized Apple Tart with Vanilla 357 Chocolate Sponge Roll I 401
Walnut Tart 358 Genoise Mousseline 401
Linzertorte 358 Sponge Roll II (Swiss Roll) 402
Gâteau St-Honoré 360 Dobos Mix 402
Praline Millefeuille 361 Chocolate Sponge Roll II (Chocolate Swiss Roll) 402
Praline Pailletine 361 Jelly Roll Sponge 402
Apricot Pithiviers 362 Milk and Butter Sponge 403
Capucine Chocolate 363 Angel Food Cake 403
Passionata 364 Chocolate Angel Food Cake 403
Gâteau Succès 366 Coconut Macaroon Cupcakes 403
Chocolatines 366 Yellow Chiffon Cake 404
Nougatine Parisienne 367 Chocolate Chiffon Cake 404
Creole Délices 368 Orange Chiffon Cake 404
Chocolate Rum Délices 368 Chocolate Fudge Cake 405
Financiers Au Café 368 Chocolate Surprise Cake 405
Praline Cake (Pralinette) 369 Joconde Sponge Cake (Biscuit Joconde) 405
Sfogliatelle 370 Hazelnut Joconde Sponge Cake 405

ftoc.indd 16 3/22/2016 7:18:07 PM

 RECIPE CONTENTS xvii

Ribbon Sponge 406 Bavarian Cream Torte 458

Ladyfinger Sponge 407 Feuille D’automne 459
Ladyfinger Cookies 407 Alhambra 460
Marjolaine Sponge Cake 407 Genoise À La Confiture Framboise (Genoise
Hazelnut Sponge Cake 408 with Raspberry Filling) 461
Almond Pound Cake (Pain De Gênes) 408 Brasilia 462
Baumkuchen 409 Russian Cake 463
Almond Chocolate Sponge 410 Opera Cake 464
Chocolate Sponge Layers 410 Monte Carlo 465
Chocolate Velvet Cake (Moelleux) 411 Jelled Spiced Apricot Compote 466
Lemon Madeleines 412 Julianna 466
Chocolate and Orange Madeleines 412 Tiramisù 467
Marronier (Chestnut Cake Petits Fours) 413 Mascarpone Filling 467
Bananier 468

17 Assembling and Decorating Cakes

Caramelized Banana Slices for Bananier 468
Almond Swiss Rolls 469
Black Forest Roll 470
Poured Fondant 417
Bûche De Noël (Chocolate Christmas Roll) 470
Simple Buttercream 419
Harlequin Roll 470
Simple Buttercream with Egg Yolks or Whole Eggs 419
Mocha Roll 471
Decorator’s Buttercream or Rose Paste 419
Praline Ganache Roll 471
Cream Cheese Icing 419
Strawberry Cream Roll 471
Italian Buttercream 420
Swiss Buttercream 420
French Buttercream 421
Praline Buttercream 421
18 Cookies
Caramel Buttercream 422 Oatmeal Raisin Cookies 485
Vanilla Cream 422 Chocolate Chip Cookies 485
Light Praline Cream 422 Brown Sugar Nut Cookies 485
Cocoa Fudge Icing 423 Icebox Cookies 486
Vanilla Fudge Icing 423 Butterscotch Icebox Cookies 486
Caramel Fudge Icing 424 Nut Icebox Cookies 486
Quick White Fudge Icing I 424 Chocolate Icebox Cookies 486
Quick Chocolate Fudge Icing 424 Fancy Icebox Cookies 486
Quick White Fudge Icing II 425 Pinwheel Cookies 486
Flat Icing 425 Checkerboard Cookies 487
Royal Icing 426 Bull’s-Eye Cookies 487
Chocolate Glaçage or Sacher Glaze 427 Sugar Cookies 487
Ganache Icing (Ganache À Glacer) 427 Brown Sugar Rolled Cookies 487
Opera Glaze 428 Chocolate Rolled Cookies 487
Fruit Glaçage 428 Double Chocolate Macadamia Chunk
Cocoa Jelly 429 Cookies 488
Coffee Marble Glaze 429 Chocolate Chocolate Chunk
Black Forest Torte 451 Cookies 488
Mocha Torte 452 Almond Slices 489
Fruit Torte 452 Rich Shortbread 489
Dobos Torte 453 Basic Short Dough for Cookies 490
Seven-Layer Cake 453 Jam Tarts 490
Napoleon Gâteau 453 Almond Crescents 490
Sachertorte 454 Peanut Butter Cookies 490
Kirsch Torte 455 Snickerdoodles 491
Orange Cream Cake 455 Molasses Cookies 491
Strawberry Cake 456 Cinnamon Cookies 492
Chocolate Mousse Cake 456 Chocolate Cinnamon Cookies 492
Chocolate Ganache Torte 457 Nut Cookies 492
Abricotine 457 Speculaas 493
Almond Gâteau 458 Diamonds 493

ftoc.indd 17 3/22/2016 7:18:07 PM

 xviii RECIPE CONTENTS

Butter Tea Cookies 494 Rice Pudding 520

Fancy Tea Cookies 494 Raisin Rice Pudding 520
Chocolate Tea Cookies 494 Rice Condé 520
Sandwich-Type Cookies 494 Tapioca Pudding 520
Gingerbread Cookies 494 Cream Cheesecake 521
Gingersnaps 495 Cheesecake with Baker’s Cheese 521
Spritz Cookies 495 French Cheesecake 521
Langues De Chat 496 Christmas Pudding 523
Raisin Spice Bars 496 Steamed Blueberry Pudding 524
Lemon Wafers 497 Steamed Raisin Spice Pudding 524
Lime Wafers 497 Steamed Chocolate Almond Pudding 524
Coconut Macaroons (Meringue Type) 497 Vanilla Bavarian Cream 528
Almond Macaroons 498 Chocolate Bavarian Cream 528
Amaretti 498 White Chocolate Bavarian Cream 528
Parisian Macarons I 499 Coffee Bavarian Cream 528
Pistachio Macarons 499 Strawberry Bavarian Cream 528
Chocolate Macarons 499 Raspberry Bavarian Cream 528
Pistachio filling for Macarons 499 Liqueur Bavarian Cream 528
Parisian Macarons II 500 Praline Bavarian Cream 528
Chocolate Macaroons I 500 Diplomat Bavarian Cream 528
Coconut Macaroons (Chewy Type) 501 Orange Bavarian Cream 528
Chocolate Macaroons II 501 Charlotte Russe 528
Swiss Leckerli 501 Charlotte Royale 528
Almond Tuiles I 502 Fruit Bavarian 529
Tulipes 502 Rice Impératrice 530
Almond Tuiles II 503 Cream Cheese Bavarian 530
Sesame Tuiles 503 Icebox Cheesecake 530
Classic Brownies 504 Three-Chocolate Bavarois 531
Rich Brownies 505 Almond Cream 532
Cream Cheese Brownies 506 Passion Fruit Bavarian 532
Florentines 507 Charlotte Au Cassis 533
Biscotti 508 Passion Fruit Charlotte 533
Espresso Biscotti 508 Mousse Au Cassis
Chocolate Pecan Biscotti 509 (Blackcurrant Mousse) 534
Passion Fruit Mousse 534

19 Custards, Puddings, Mousses, and Soufflés

Nougatine Cream 534
Praline Cream I 535
Praline Cream II 535
Blancmange, English-Style 513 Banana Mousse 535
Panna Cotta 514 L’exotique 536
Chocolate Crémeux 514 Coconut Mousse with Tropical Fruit 537
Milk Chocolate Crémeux 514 Chocolate Mousse III 537
Baked Custard 516 Chocolate Mousse IV 538
Crème Caramel 516 Milk Chocolate Mousse 538
Vanilla Pots De Crème 516 White Chocolate Mousse 538
Chocolate Pots De Crème 516 Chocolate Mousse V (with Gelatin) 538
Crème Brûlée 517 Chocolate Terrine 539
Coffee Crème Brûlée 517 Chocolate Indulgence 540
Cinnamon Crème Brûlée 517 Ganache I 541
Chocolate Crème Brûlée 517 Ganache II 541
Raspberry or Blueberry Crème Brûlée 517 Vanilla Soufflé 542
Raspberry Passion Fruit Crème Brûlée 517 Chocolate Soufflé 542
Bread and Butter Pudding 518 Lemon Soufflé 542
Brandy or Whiskey Bread Pudding 518 Liqueur Soufflé 542
Cabinet Pudding 518 Coffee Soufflé 542
Dried Cherry Bread Pudding 518 Praline Soufflé 542
Chocolate Bread Pudding 519

ftoc.indd 18 3/22/2016 7:18:07 PM

 RECIPE CONTENTS xix

20 Frozen Desserts
Banana Mousse 563
Lemon Mousse 563
Chestnut Mousse 563
Vanilla Ice Cream 550
Raspberry or Strawberry Mousse 563
Vanilla Bean Ice Cream 550
Frozen Mousse II (Syrup and Fruit Base) 563
Chocolate Ice Cream 550
Frozen Mousse III (Custard Base) 563
Cinnamon Ice Cream 550
White Chocolate Parfait with Flambéed
Coffee Ice Cream 550
Cherries 564
Carob Ice Cream 550
Iced Low-Fat Raspberry Parfait 565
Coconut Ice Cream 550

21
Caramel Ice Cream 550
Almond, Hazelnut, or Macadamia Fruit Desserts
Praline Ice Cream 550
Cheesecake Ice Cream 550 Poached Fruit (Fruit Compote) 578
Strawberry Ice Cream 550 Poached Apples, Pears, or Pineapple 578
Raspberry Swirl Ice Cream 551 Pears in Wine 578
Mango Ice Cream 551 Poached Peaches 578
Peach Ice Cream 551 Peaches in Wine 578
Gingerbread-Spice Ice Cream 551 Poached Apricots, Plums,
Lemon Ice Cream 551 or Nectarines 578
Lime Ice Cream 551 Poached Cherries 578
Sorbet 552 Poached Dried Fruit 578
Lemon or Lime Sorbet 552 Tropical Fruit Compote 578
Orange or Tangerine Sorbet 552 Fresh Fruit Salad 578
Raspberry, Strawberry, Melon, or Kiwi Sorbet 552 Fruit Salad 579
Mango Sorbet 552 Marinated Tropical Fruits 579
Pineapple Sorbet 552 Chilled Summer Fruit Soup 580
Blueberry Sorbet 552 Caramelized Pears 581
Banana Passion Fruit Sorbet 552 Caramelized Apples 581
Rhubarb Sorbet 553 Caramelized Peaches 581
White Wine or Champagne Sorbet 553 Caramelized Pineapple 581
Chocolate Sorbet 553 Caramelized Bananas 581
Mascarpone Sorbet 553 Apple Crisp 582
Honey Ice Cream 553 Peach, Cherry, or Rhubarb Crisp 582
Dulce De Leche Ice Cream 554 Fruit Cobbler 582
Bitter Chocolate Ice Cream 554 Apple Betty 583
Raspberry Frozen Yogurt 555 Apple Charlotte 583
Pistachio Gelato 555 Strawberries Romanoff 584
Coconut Sorbet 556 Gratin De Fruits Rouges (Berry Gratin) 584
Cider Apple Sorbet 556 Raspberry or Cherry Gratin 585
Coffee or Espresso Granita 556 Baked Apples Tatin-Style 586
Cassata Italienne 557 Crème Brûlée Sophia 587
Basic Bombe Mixture I 559 Figs in Port Wine 587
Syrup for Bombes 559 Caramelized Pear Charlotte 588
Basic Bombe Mixture II 560 Spiced Pineapple 589
Vanilla 560 Raspberry Jam 589
Chocolate 560 Apple Marmalade 589
Liqueur 560 Strawberry Marmalade 590
Coffee 560 Caramelized Apricots 590
Praline 560 Plum Compote 591
Fruit (Raspberry, Strawberry, Apricot, Peach, etc.) 560 Apricot Compote 591
Bombe or Parfait with Fruit 560 Apricot and Almond Compote 591
Bombe or Parfait with Nuts, Sponge Cake, Pineapple Kumquat Compote 592
or Other Ingredients 560 Kumquat Compote 592
Frozen Mousse I (Meringue Base) 562 Candied Orange or Lemon Zest 592
Liqueur Mousse 562 Apple Crisps 593
Chocolate Mousse 562 Applesauce 593
Apricot Mousse 563 Apricot Jellies (Pâte De Fruits) 594

ftoc.indd 19 3/22/2016 7:18:07 PM

 xx RECIPE CONTENTS

22 Dessert Presentation 24 Marzipan, Pastillage, and Nougatine

Chocolate Crémeux and Raspberries 607 Marzipan 649
Peach Napoleon 608 Pastillage 653
Crème Brûlée with Melon 608 Nougatine 658
Apple-Filled Brioche with Berries 609
Chilled Summer Fruit Soup with Strawberry Sorbet 610
Russian Cake with Honey Ice Cream 611 25 Sugar Techniques
Passion Fruit Charlotte 611
Spun Sugar 666
Spice Cake with Caramelized Apples 612
Caramel for Cages and Other Shapes 666
Iced Low-Fat Raspberry Parfait with Almond Macarons 612
Poured Sugar 668
Savarin with Berries 613
Pulled Sugar and Blown Sugar 670
Brownie Cherry Cheesecake Ice Cream Sandwich 614
Hard Candies 677
Steamed Chocolate Almond Pudding
Toffee 678
with Praline Ice Cream 614
Peanut Brittle 679
Trio of Fruit Sorbets 615
Soft Caramels 680
Apple Fritters with Mascarpone Sorbet 616
Chocolate Caramels 680
Angel Food Cake with Plum Compote
Nut Caramels 680
and Mascarpone Sorbet 617
Chocolate Fudge 681
Panna Cotta with Caramel and Fresh Berries 617
Vanilla Fudge 681
Raspberry Millefeuille 618
Brown Sugar Fudge 681
French Doughnuts with Pineapple 618
Peanut Butter Fudge 681
French-Toasted Challah with Cheesecake Ice Cream 619

26
Spiced Pineapple with Coconut Sorbet 620
Financiers with Chocolate Sauce Baking for Special Diets
and Frozen “Cappuccino” 621
Charlotte Au Cassis 621 Low-Fat Apple Honey Muffins 697
Linzer “Shortcake” with Berries 622 Low-Fat Multigrain Brown Bread 698
Poached Pear with Baklava Low-Fat Chocolate Pie 699
and Mascarpone Cream 623 Low-Fat Chocolate Pudding 699
Low-Fat Graham Cracker Pie Shell 699

23 Chocolate
No-Sugar-Added Lemon Cookies 700
No-Sugar-Added Cinnamon Cookies 700
Reduced-Sugar Apple Spice Cake 701
Dark Chocolate Truffles 641
Gluten-Free Chocolate Cake 701
Banana Truffles 641
Gluten-Free Yeast Bread 702
Orange Truffles 642
Gluten-Free Chocolate Chip Cookies 703
Rocher With Almonds 642
Gluten-Free Brownies 704
Lemon Truffles 643
Lactose-Free Crème Caramel 705
Muscadines 644
Lactose-Free Mango Coconut Ice Cream 706

ftoc.indd 20 3/22/2016 7:18:07 PM

 Preface
Professional Baking has been a widely used resource and teach-
ing tool for tens of thousands of students since it was first pub-
lished. During that time, the baking industry has evolved as
interest in artisan baking has blossomed, and Professional
Baking has changed with each new edition to keep pace with new
demands. At the same time, the art and science of teaching has
also evolved rapidly as new technological resources have become
available to instructors and students.
Electronic media, including WileyPLUS, Wiley’s online teach-
ing and learning environment, and CulinarE-CompanionTM recipe
management software, provide a wealth of resources and tools to
make the latest Professional Baking the best learning and teach-
ing text yet. This new 7th edition of the text has been reorganized to
fully integrate the print book with its electronic resources. (This
wealth of resources is described in more detail later in this
preface.)
Even with these developments, however, the focus of the
text remains, as it always has, on a solid grounding in the basics,
presented in a straightforward and easy-to-grasp style.
The goal of Professional Baking is to provide students and
working chefs with a solid theoretical and practical foundation in
baking practices, including selection of ingredients, proper mix-
ing and baking techniques, careful makeup and assembly, and
skilled and imaginative decoration and presentation. It is
designed as a primary text for use in colleges and culinary schools,
baking courses within broader food-service curricula, and on-the-
job training programs, as well as providing a solid reference for
professional bakers and pastry chefs.
Professional Baking focuses on both understanding and
performing. The practical material is supported by a systematic
presentation of basic theory and ingredient information, to
ensure that students learn not only what techniques work but
also why they work. Procedures for basic bread and pastry
doughs, cake mixes, creams, and icings form the core of the mate-
rial. Much of the text is devoted to step-by-step procedures and
production techniques. The discussion of techniques is reinforced
with straightforward formulas that allow students to develop
their skills while working with large or small quantities.
Organization of the Text
Two factors strongly influence the arrangement and organization
of Professional Baking. First is the aforementioned dual empha-
sis of the book, on both understanding and performing. It is not
enough to present readers with a collection of formulas; nor is it
sufficient to give them a freestanding summary of baking theory
and principles. These must be presented together, and the con-
nections between them made clear. In this way, when students
xxi
flast.indd 21
practice preparing specific items, their study of theory helps them
understand what they are doing, why they are doing it, and how
to achieve the best results. At the same time, each formula they
prepare helps reinforce their understanding of the basic princi-
ples. Knowledge builds upon knowledge.
The second factor revolves around the fact that most of a
baker’s activities fall naturally into two categories: (1) mixing,
baking, and/or cooking doughs, batters, fillings, creams, and
icings, and (2) assembling these elements (for example, baked
cake layers, fillings, and icings) into finished pieces. The first cat-
egory of tasks requires careful selection of ingredients, accurate
measurement, and close attention to mixing and baking proce-
dures. Naturally, most of the detailed guidelines and procedures
in this book are devoted to these kinds of tasks. The second cat-
egory, the assembly of prepared components, is less a matter of
scientific accuracy than of manual skills and artistic abilities.
The Formulas
Nearly 900 formulas and recipes are given for the most popular
breads, cakes, pastries, and desserts. These formulas have not
been selected at random, merely for the sake of having formulas
in the book. Rather, they are carefully chosen, developed, and
tested to teach and reinforce the techniques students are learn-
ing, and to strengthen their understanding of basic principles.
The goal is for students to understand and use not only the for-
mulas in this book, but any formula they encounter.
The formulas in this book are instructional; their purpose is
not only to give directions for producing baked goods but also to
provide an opportunity to practice, with specific ingredients, the
general principles being studied. Directions within formulas are
often abbreviated. For example, instead of spelling out the
straight dough method for breads in detail for each dough mixed
in this way, the book refers the student to the preceding discus-
sion of the procedure. By thinking and reviewing in this way, stu-
dents derive a stronger learning experience from their lab work.
Many formulas are followed by variations. These are actually
whole formulas given in abbreviated terms. This feature encour-
ages students to see the similarities and differences among prepa-
rations. For example, there seems little point in giving a formula
for cream pie filling in the pie chapter, a formula for custard filling
for éclairs and napoleons in the pastry chapter, and separate for-
mulas for each flavor of cream pudding in the pudding chapter,
without pointing out that these are all basically the same prepara-
tion. Skill as a baker depends on knowledge, and being able to
exercise judgment based on that knowledge, not just on following
recipes. The ability to exercise judgment is essential in all branches
of cookery but especially so in baking, where the smallest variation
3/26/2016 9:11:22 AM
 xxii PREFACE
in procedure can produce significant changes in the finished prod-
uct. The formulas in this text will help students develop good judg-
ment by requiring them to think about the relationships between
general procedures and specific products.
Media and Supplements
WileyPLUS Learning Space to Accompany
Professional Baking
A place where students can define their strengths and nurture
their skills, WileyPLUS Learning Space transforms course content
into an online learning community. WileyPLUS Learning Space
invites students to experience learning activities, work through
self-assessment, ask questions, and share insights. As students
interact with the course content, each other, and their instructor,
WileyPLUS Learning Space creates a personalized study guide for
each student. Through collaboration, students make deeper con-
nections to the subject matter and feel part of a community.
Through a flexible course design, instructors can quickly
organize learning activities, manage student collaboration, and
customize your course—having full control over content as well
as the amount of interactivity between students.
WileyPLUS Learning Space lets the instructor:
• Assign activities and add your own materials.
• Guide your students through what’s important in the inter-
active e-textbook by easily assigning specific content.
• Set up and monitor group learning.
• Assess student engagement.
• Gain immediate insights to help inform teaching.
Defining a clear path to action, the visual reports in
WileyPLUS Learning Space help both you and your students
gauge problem areas and act on what’s most important.
Technique Videos
Detailed, engaging technique videos are available as part of the
WileyPLUS course with Professional Baking. These video clips
clearly demonstrate the essential skills and procedures students
must master to succeed in the professional bakeshop, and they
enhance, in an engaging manner, the textbook’s approach to
teaching these basic skills. They can be used for study and review
purposes to prepare for kitchen time or as a step-by-step presen-
tation of these techniques.
Math Tutor
Math Tutor whiteboard-type exercises and review are available as
part of the WileyPLUS course. These video-like segments are brief
examples of common math problems used in the bakeshop.
These videos are intended to demonstrate and reinforce bake-
shop math principles cited by instructors as the #1 issue students
struggle with in this course. These tutorials allow students to see
a variety of math exercises explained and calculated. Further,
practice exercises are included for students to use to apply and
reinforce these calculations as well.
flast.indd 22
CulinarE-Companion™ Recipe Management
Software
CulinarE-Companion™ is a web-based database of recipes from
Professional Baking. You can set up an account and have instant
access to the software, viewable from any device’s browser,
whether a laptop, desktop, tablet, or mobile device.
In addition to the recipes from the book and additional
bonus recipes, the software includes a range of useful features.
The registration code included with each copy of Professional
Baking, Seventh Edition, allows you to access this valuable asset
at no additional cost—and your account does not expire so it can
be used throughout your professional career.
Feature Highlights
• Enhanced recipe management tools: Edit, scale, view
nutritional information, convert from U.S. to metric meas-
ures and vice versa; print and share recipes. Users can also
add their own recipes and create and revise shopping lists.
• Search recipes by main ingredient, primary cooking
method, and cuisine type.
• Calculate nutritional analyses and update if an ingredient is
changed.
• My files: Organize your recipes, your images, and your vid-
eos in one location.
• Audio pronunciations: Within the extensive glossary,
CulinarE-Companion™ has over 1,000 terms with audio pro-
nunciations to make learning a snap.
• Food costing: Calculate food costs based on each ingredi-
ent’s individual cost.
• Unit conversions: Scale recipes and units of measures are
converted to the next logical unit.
• Adding new ingredients: Add new ingredients that do not
exist in CulinarE-Companion™ and they are automatically
added into the ingredient database.
• Nutritional analysis: Add ingredients to a recipe that does
not have nutritional information and select from an existing
list of ingredients with possible USDA matches so nutritional
analysis is complete.
Method Cards
As a handy reference in the kitchen, a set of six laminated Method
Cards accompanies this book. They detail mixing methods for
quick breads, cakes, cookies, and yeast doughs, as well as prepa-
ration methods for pies and pastry basics.
Additional Student and Instructor Resources
To enhance mastery of the material in Professional Baking,
Seventh Edition, the following student and instructor supple-
ments are available:
The Student Study Guide (ISBN 978-1-119-14848-7) contains
review materials, practice problems, and exercises. (Answers
to questions are included in the Instructor’s Manual.)
The Instructor’s Manual with Study Guide Solutions (available
online) includes teaching suggestions and test questions.
3/26/2016 9:11:22 AM
 PREFACE xxiii

A newly updated and revised website contains information
for the student and instructor, and is available at www.wiley.com/
college/gisslen.
PowerPoint slides are also available electronically to provide
additional support in delivering course material.
Acknowledgments
I could not have written this book without the help of a great
many people, to whom I would like to express my gratitude.
Foremost among them are the many instructors and chefs who
have corresponded with me or with my publisher over the years
since the first edition first appeared, offering criticism and sug-
gestions that have helped me improve the book. Many of them
are among the reviewers listed at the end of these acknowledg-
ments. No doubt I have inadvertently omitted some names, and
to address this oversight, I would like to thank every instructor
who has talked or written to me about this book and given me
ideas for its improvement.
In addition, I would like to offer special thanks to Jim Smith,
whose photography has been such an important part of these
texts since the first edition, and to Chefs Andy Chlebana, Rick
Forpahl, David Eisenreich, Julie Walsh, and Laurent Duchêne,
whose artistry and creativity are evident in many of the photos in
this book.
The technique videos available in WileyPLUS could not have
been accomplished so successfully without the on-air talent of Chef
Ambarush Lulay, Chef Klaus Tenbergen, Chef Melina Kelson, Chef
Lisa Brefere, and most especially, Chef Andy Chelbana. Andy’s role
in scripting, planning, executing, and ensuring each video meets the
professional kitchen standards is incalculable. Many thanks as well
to Kendall College and the College of DuPage for the gracious use of
their kitchens in the filming of many of the technique videos.
Finally, I would like to thank everyone at John Wiley and
Sons who has worked so hard on this project: James Metzger,
Wendy Ashenberg, Beth Tripmacher, Gabrielle Carrasco, Melissa
Edwards, Lynne Marsala Basche, and especially my editors,
JoAnna Turtletaub and Andrea Brescia.

Reviewers
I would like to acknowledge the fol- MARK S. COLE DAVID GIBSON MIKE JUNG
lowing instructors who contributed Del Mar College Niagara College of Applied Arts and Hennepin Technical College
to this book over seven editions by Corpus Christi, Texas Technology Brooklyn Park, Minnesota
suggesting revisions and additions. Niagara Falls, Ontario, Canada
MARTHA CRAWFORD GERRINE SCHRECK KIRBY
ROBERT L. ANDERSON Johnson & Wales University KATHRYN GORDON Southeast Community College
Des Moines Area Community College Providence, Rhode Island Art Institute of New York City Lincoln, Nebraska
Ankeny, Iowa New York, New York
CHRIS CROSTHWAITE FREDERICK GLEN KNIGHT
ANNE BALDZIKOWSKI Lane Community College KRISTEN GRISSOM The Southeast Institute of Culinary
Cabrillo College Eugene, Oregon Dayton State College Arts
Aptos, California Daytona Beach, Florida St. Augustine, Florida
RICHARD EXLEY
MARY BARTON Le Cordon Bleu College of Culinary JEAN HASSELL PAUL KREBS
Bunker Hill Community College Arts in Scottsdale Youngstown State University Schenectady County Community
Boston, Massachusetts Scottsdale, Arizona Youngstown, Ohio College

THOMAS BECKMAN Schenectady, New York

JOHN R. FARRIS IRIS A. HELVESTON
The Cooking and Hospitality Institute Lansing Community College State Department of Education JEFFREY C. LABARGE
of Chicago Lansing, Michigan Tallahassee, Florida Central Piedmont Community
Chicago, Illinois College
SUSAN FEEST NANCY A. HIGGIN
KARLA V. BOETEL Charlotte, North Carolina
Milwaukee Area Technical Art Institute of Atlanta
Des Moines Area Community College Atlanta, Georgia MARY LASORELLA
College Milwaukee, Wisconsin Cincinnati State University
ROGER HOLDEN
Ankeny, Iowa Cincinnati, Ohio
DOUGLAS FLICK Oakland Community College
ERIC BRECKOFF Johnson County Community Bloomfield Hills, Michigan FRED LEMEISZ
J. Sargeant Reynolds Community College St. Petersburg Vocational Technical
CARALYN HOUSE
College Overland Park, Kansas Institute
Wake Technical Community
Richmond, Virginia St. Petersburg, Florida
JOSEPH D. FORD College
BELINDA BROOKS New York Food and Hotel Raleigh, North Carolina LAUREL LESLIE
Kendall College Management Kapiolani Community College
GEORGE JACK
Chicago, Illinois New York, New York Honolulu, Hawaii
The Cooking and Hospitality Institute
ANDY CHLEBANA CARRIE FRANZEN of Chicago JANET LIGHTIZER
Joliet Junior College Le Cordon Bleu–Minneapolis Chicago, Illinois Newbury College
Joliet, Illinois Minneapolis, Minnesota Brookline, Massachusetts
JOANNE JACUS
JOANNE CLOUGHLY ROBERT J. GALLOWAY New York City College VALERIA S. MASON
SUNY Cobleskill Dunwoody Industrial Institute of Technology State Department of Education
Cobleskill, New York Minneapolis, Minnesota Brooklyn, New York Gainesville, Florida

flast.indd 23 3/26/2016 9:11:23 AM

 xxiv PREFACE

ELIZABETH MCGEEHAN WILLIAM H. PIFER PETER SCHOLTES DAVID VAGASKY

Central New Mexico Community Bellingham Technical College George Brown College Culinary Institute of Charleston at
College Bellingham, Washington Toronto, Ontario, Canada Trident Technical College
Albuquerque, New Mexico Charleston, South Carolina
GUNTER REHM GEORGE L. SOUTHWICK
JOHN OECHSNER Orange Coast College Ozarks Technical HOPE WALBURN
Art Institute of Atlanta Costa Mesa, California Community College The Art Institutes of Minnesota
Atlanta, Georgia Springfield, Missouri Minneapolis, Minnesota
KENT R. RIGBY
PHILIP PANZARINO Baltimore International SIMON STEVENSON F. H. WASKEY
New York City Technical College College Connecticut Culinary Institute University of Houston
Brooklyn, New York Baltimore, Maryland Suffield, Connecticut Houston, Texas

JAYNE PEARSON LOU SACKETT PATRICK SWEENEY J. WILLIAM WHITE

Manchester Community College Dauphin Country Technical Johnson County Pinellas County School System
Manchester, Connecticut School Community College St. Petersburg, Florida
Harrisburg, Pennsylvania Overland Park, Kansas
KENNETH PERRY RONALD ZABKIEWICZ
Le Cordon Bleu ANTHONY SARDINA CHRIS THIELMAN South Technical Education
Minneapolis, Minnesota Valencia Community College College of DuPage Center
Orlando, Florida Glen Ellyn, Illinois Boynton Beach, Florida
RICHARD PETRELLO
Withlacoochee Vocational–Technical KIMBERLY SCHENK ANDREA TUTUNJIAN
Center Diablo Valley College Institute of Culinary Education
Inverness, Florida Pleasant Hill, California New York, New York

Culinary Media Library Reviewers

MARCO ADORNETTO RODNEY DONNE WILLIAM JOLLY ELAINA RAVO
Zane State College George Brown College Clover Park Technical College Liaison College
Zanesville, Ohio Toronto, Ontario, Canada Lakewood, Washington Hamilton, Ontario, Canada

CHARLTON ALVARES COLLEN ENGLE JOHN KAPUSTA CHRIS THIELMAN

George Brown College Miami Culinary Institute Indiana University of Pennsylvania College of DuPage
Toronto, Ontario, Canada Miami, Florida Indiana, Pennsylvania Glen Ellyn, Illinois

ALAN BROWN ALBERT I. M. IMMING AMEDE LAMARCHE JEAN YVES VENDEVILLE

George Brown College Joliet Junior College George Brown College Savannah Technical College
Toronto, Ontario, Canada Joliet, Illinois Toronto, Ontario, Canada Savannah, Georgia

DEANE COBLER JOANNE JACUS ROBYNNE MAII CHRISTINE WALKER

Columbus State Community College New York City College of Technology Kingsborough Community College George Brown College
Columbus, Ohio Brooklyn, New York Brooklyn, New York Toronto, Ontario, Canada

flast.indd 24 3/26/2016 9:11:23 AM

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