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Pastry & Baking

Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

5,539 topics in this forum

  1. eGullet Culinary Institute - Pastry & Baking

    By eG Forums Host,
    • 0 replies
    • 17,268 views

  2. Welcome to the Pastry & Baking Forum!

    By eG Forums Host,
    • 0 replies
    • 16,152 views

  3. Pastry & Baking Index

    By gfron1,
    • 20 replies
    • 76,676 views

  4. Bake-Off Index

    By gfron1,
    • 0 replies
    • 1,477 views

  5. Your Daily Sweets: What Are You Making and Baking? (2017 – )

    By pjm333,   
    • 948 replies
    • 53,033 views

  6. Andrey Dubovic online classes

    By gfron1,   
    • 33 replies
    • 711 views

  7. Report: eGullet Chocolate and Confectionery Workshop 2018

    By Kerry Beal,   
    • 122 replies
    • 3,128 views

  8. The Bread Topic (2016-)

    By DianaM,
    • 624 replies
    • 38,594 views

  9. Call that a cake? This is a cake!

    By liuzhou,
    • 5 replies
    • 374 views

  10. Name that mold!

    By pastryani,
    • 62 replies
    • 5,056 views

  11. Confections! What did we make? (2017 – )

    By kriz6912,
    • 286 replies
    • 15,377 views

  12. [BBC] "New York Times thinks Yorkshire pudding is a dessert"?!?!?!

    By DiggingDogFarm,
    • 6 replies
    • 240 views

  13. Chocolate Workshop 2018 Niagara on the Lake

    By Kerry Beal,
    • 500 replies
    • 17,542 views

  14. The Savory Baking Topic

    By Anna N,
    • 185 replies
    • 17,711 views

  15. Self-leveling dark chocolate ganache?

    By Pastrypastmidnight,
    • 11 replies
    • 261 views

  16. Chocolates with that backroom finish

    By Mette,
    • 129 replies
    • 24,743 views

  17. Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)

    By minas6907,
    • 191 replies
    • 11,211 views

  18. Overly viscous ganache—what am I missing

    By Pastrypastmidnight,
    • 33 replies
    • 736 views

  19. Water Ganache

    By Desiderio,
    • 84 replies
    • 33,881 views

  20. Chocolates with that Showroom Finish, 2012 –

    By punk patissier,
    • 526 replies
    • 79,363 views

  21. Demo: Making Chocolate at Home....From Bean to Bar

    By A Patric,
    • 72 replies
    • 58,523 views

  22. I can't make Italian Meringue Buttercream (IMBC) anymore

    By AGA,
    • 3 replies
    • 198 views

  23. Baking with Myhrvold's "Modernist Bread: The Art and Science"

    By Raamo,   
    • 811 replies
    • 35,651 views

  24. Cacao butter silk, or cocoa butter silk?

    By ptw1953,
    • 13 replies
    • 214 views

  25. Potassium sorbate-free Marshmallows

    By artiesel,   
    • 10 replies
    • 242 views
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