Elegant techniques for the accomplished baker and pastry chef.

A companion to the popular Professional Pastry Chef: Fundamentals of Baking and Pastry Advanced Professional Pastry Chef delivers readers to the upper echelons of pastry creation, describing advanced techniques in sugarwork, chocolate artistry, and marzipan figures.

Chef Bo Friberg also devotes chapters to the baking and business of wedding cakes, holiday favorites, modernist desserts, light desserts, and advanced decorating techniques. Great new creations to add to the repertoire of the accomplished baker and pastry chef.

Contents

1. Decorated Cakes
2. Wedding Cakes
3. Individual Pastries
4. Plated Desserts
5. Frozen Desserts
6. Light and Low-Calorie Desserts
7. Charlottes, Custards, Bavarian Creams, Mousses, Souffles
8. Modernist Desserts
9. Holiday Classics and Favorites
10. Chocolate Artistry
11. Sugarwork
12. Marzipan Modeling
13. Advanced Decorations
14. Basic Recipes

Appendix: Weights, Measures, and Yields
Index