The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters

The Pastry Chef's Apprentice: An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters

Mitch Stamm

Language: English

Pages: 177

ISBN: 2:00111340

Format: PDF / Kindle (mobi) / ePub

For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular.

The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more.

With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level.

Featured chefs include:

— Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World
— Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy
— Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor
— Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge
— Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University
— Thomas Haas, Germany/USA
— En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago
— William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle
— Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs
— Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo
— Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts
— Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team
— Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain
— Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions
— Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group
— Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne
— Franz Ziegler, Switzerland: Author and Consultant


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to assu re that it is "i n temper." If some of the chocolate is still solid, return the bowl to the microwave for a few seconds, increasing the temperature to 91 °F (32.rC), Stir until melted. This process may be repeated , increasing the temperature to a maximum of 94 OF (34.4 °C). Do not exceed 94°F (34.4°C) or the chocolate will be unusable. • Use for molding, enrobing, decor, etc., mon itoring the temperature and adjusting as necessary. • To maintain the temper, set the bowl over a pot of

and repeat the folding motion. • Repeat until the mixtures is homogenous and lightened. THE PASTRY CHEF'S APPRENTICE BISCOTTI BY KANJIRO MOCHIZUKI Biscotti, or twice-baked cookies, have become a fixtu re of coffee shops and cafes over the last few decades. Origi nally, they were baked twice as a means of preserving them . Toasting, the second bake, imparts lingering toasty, malted notes, highlighting the natural flavors of the other ingred ients. Some retailers keep them on display until

(c) . Use the largest holes on a box grater if necessary. ~ Without packing or compacting 1.1!1 them, gently place the crumbles in the buttered and lined cake pan (d). m Place the Sbrisolona in the oven and bake until golden brown and a toothpick inserted in the cake comes out clean, approximately 30 to 40 minutes (e) . .w:t Remove from the oven and dust with ~ confectioners' sugar (f). ~ Reserve at room temperature 1.1:1 until served. Stored in an airtight contai ner, it remai ns fresh for

by pulling the ~ parchment upward and toward you, Preheat the oven to 200°F (93°C) . ~ fitted with a medium plain (round) tip. With even pressure, and using the same technique as for piping cream puffs, pipe small bulbs for the caps (m). Use a spoon to smooth out the tops, if necessary (n). With the same pressure, pipe the stems. I!'i' Lightly dust the mushroom caps ~ with cocoa prior to baki ng (0) . 1:11 Use a small amount of melted ~ chocolate to attach the stems to the caps. until the

simple syrup. I!I Use a pastry bag to pipe concentric 1:1 circles of creme Chantilly on the cake KIRSCH/CHERRY TORTE FILLING INCLUSIONS Ingredient Granulated sugar Water Tart cherries in juice Kirschwasser Red currant jelly Cornstarch U. S. Imperial Weight 5.30z Metric Weight 150g 3.50z lib, 1.6 oz O.loz Volume % cup + 1 tablespoon + 1 teaspoon 100g 1/4 cup + 3 tablespoons 500g 1 cup + 1 tablespoon + Ij4 teaspoon 1,4 cup minus 2 teaspoons 4 teaspoons 3.6g PROCEDURE top. Spoon cherry

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