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Pastry & Baking

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

5,965 topics in this forum

  1. eGullet Culinary Institute - Pastry & Baking

    By eG Forums Host,
    • 0 replies
    • 20,615 views

  2. Welcome to the Pastry & Baking Forum!

    By eG Forums Host,
    • 0 replies
    • 19,394 views

  3. Pastry & Baking Index

    By gfron1,
    • 20 replies
    • 83,637 views

  4. Bake-Off Index

    By gfron1,
    • 0 replies
    • 4,779 views

  5. The Bread Topic (2016–) 1 2 3 4 63

    By DianaM,
    • 1,570 replies
    • 93,349 views

  6. Legal issues with alcohol in ganaches 1 2

    By YetiChocolates,
    • 33 replies
    • 1,363 views

  7. Minimalist No-Knead Bread Technique (Part 2) 1 2 3 4 9

    By guzzirider,
    • 218 replies
    • 6,439 views

  8. Enrobed Chocolate Separates from Ganache

    By Stan Kitson,
    • 6 replies
    • 202 views

  9. Your Daily Sweets: What Are You Making and Baking? (2017 – ) 1 2 3 4 84

    By pjm333,   
    • 2,088 replies
    • 156,546 views

  10. Chocolates with that Showroom Finish, 2012 – 1 2 3 4 36

    By punk patissier,
    • 876 replies
    • 125,655 views

  11. Confections! What did we make? (2017 – ) 1 2 3 4 23

    By kriz6912,
    • 574 replies
    • 40,395 views

  12. Feedback on new 'low entry barrier' bread kit 1 2 3 4

    By trfl,   
    • 78 replies
    • 5,112 views

  13. Easter chocolates 2020 1 2

    By Louise nadine brill,
    • 34 replies
    • 1,107 views

  14. Spraying Chocolate: Equipment, Materials, and Techniques 1 2 3 4 26

    By cakedecorator1968,
    • 648 replies
    • 133,843 views

  15. Imitation vs Natural Vanilla Extract 1 2 3

    By Beebs,
    • 50 replies
    • 4,821 views

  16. chocolate ganache question

    By Chocoguyin Pemby,
    • 7 replies
    • 322 views

  17. White spots on chocolates (ez temper?)

    By kimmiq,
    • 9 replies
    • 405 views

  18. Inverted Sugar Thread: How do you use it?

    By Matthew.Taylor,
    • 5 replies
    • 224 views

  19. Overly viscous ganache—what am I missing 1 2 3

    By Pastrypastmidnight,
    • 52 replies
    • 2,836 views

  20. Nn, M.D.'s 6-Ingredient Apple Pie

    By Nn, M.D.,   
    • 6 replies
    • 359 views

  21. Selmi Machine - Dark Chocolate Tempering Issues

    By eglies,   
    • 8 replies
    • 384 views

  22. Chocolate vibrating machines from China?

    By Chocolatemelter,   
    • 2 replies
    • 281 views

  23. Chocolate capping issues

    By kimmiq,   
    • 11 replies
    • 658 views

  24. Inclusion of Cookies in Bonbons 1 2

    By Jim D.,
    • 32 replies
    • 2,394 views

  25. Making Marmalade: Tips & Techniques 1 2 3 4

    By Jim Dixon,
    • 98 replies
    • 15,174 views
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