It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

Autorentext

FRANCISCO J. MIGOYA is currently a professor of Café Operations at The Culinary Institute of America. Trained at the Lycée d'Hôtellerie et de Tourisme in Strasbourg, France, and in Mexico City, he served as executive pastry chef at Thomas Keller's The French Laundry, Bouchon Bakery, and Bouchon in Yountville, California. He also worked as a pastry chef at Veritas and The River Café in New York City.

Klappentext

"Frozen Desserts is a fantastic tool for the pastry professional, with inventive new takes on classics, as well as great information on modern techniques. It's definitely a must-have addition to the pastry chef's personal library."
-RICHARD CAPIZZI, PASTRY CHEF at PER SE and BOUCHON BAKERY, NEW YORK CITY"This book is not only a collection of recipes, but a resource to teach the chemistry of how and why they work-a stepping stone towards the reader's own creations."
-KAREN DEMASCO

Inhalt

Acknowledgments vi

Introduction vii

Chapter 1: A Brief History of Frozen Desserts 1

Chapter 2: Ingredients 9

Chapter 3: Equipment, Machines, and Tools 31

Chapter 4: Dairy-Based Frozen Desserts 51

Chapter 5: Non-Dairy Frozen Desserts 69

Chapter 6: Aerated Still-Frozen Desserts 87

Chapter 7: Finished Items 101

Chapter 8: Base Recipes 348

Appendices 410

Average Sugar, Solids, and Acid Content of Fruit 410

Seasonal Availability of Fruit 412

Glossary 420

Bibliography 423

Internet References 424

Resources 425

Index 426