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Pastry & Baking

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

6,251 topics in this forum

  1. Ganache doser?

    By Dark side,
    • 2 replies
    • 534 views

  2. Best Spray gun for commercial use , spraying chocolate mounds 1 2 3

    By spennie,
    • 59 replies
    • 16.3k views

  3. Making sugar-free sorbet?

    By henris42,
    • 12 replies
    • 2.4k views

  4. Is there a type of cookie that uses only egg yolks and no other liquids or fats?

    By cteavin,
    • 8 replies
    • 1.7k views

  5. Callebaut bittersweet chocolate viscosity

    By SweetandSnappyJen,
    • 12 replies
    • 2k views

  6. "Panade" in cookies: have you used this?

    By cteavin,
    • 7 replies
    • 997 views

  7. Chocolate bars not fully releasing

    By cc.canuck,
    • 12 replies
    • 1.3k views

  8. White marks & release marks - help!

    By understandingcocoa,
    • 12 replies
    • 2k views

  9. Production volume - how many filled chocolates can you make? 1 2

    By Anthony C,
    • 25 replies
    • 2.9k views

  10. Chocolate cake with mayonnaise 1 2

    By rajsuman,
    • 47 replies
    • 8.5k views

  11. Troubleshooting air bubbles in my soft caramel for filled chocolates!

    By ShylahSinger,   
    • 6 replies
    • 2.4k views

  12. Adding buttermilk and chocolate to a chiffon recipe?

    By Nn, M.D.,
    • 0 replies
    • 610 views

  13. Crystallizing solid pieces of chocolate/cocoa butter

    By Bentley,
    • 1 reply
    • 695 views

  14. Toffee-type inclusion for white chocolate bar

    By cc.canuck,
    • 3 replies
    • 647 views

  15. I need help figuring out my baking failures

    By Kim Shook,
    • 6 replies
    • 1.3k views

  16. Non-Airbrush Alternatives for Spraying Colored Cocoa Butter

    By Choc in London,
    • 9 replies
    • 3.7k views

  17. Need help with eclairs, please

    By Kim Shook,
    • 11 replies
    • 1.3k views

  18. Amish Friendship Bread Starter vs Sourdough Starter

    By cteavin,
    • 5 replies
    • 5.4k views

  19. Icing recipe safe at room temperature

    By Susanwusan,
    • 4 replies
    • 930 views

  20. Cooking with the Momofuku Milk Bar Cookbook 1 2 3

    By thayes1c,
    • 51 replies
    • 14.4k views

  21. Gone Missing: Boiron pate-de-fruit chart

    By PassionateAmateur,
    • 10 replies
    • 4k views

  22. Incorporating too much air during tempering

    By cc.canuck,   
    • 20 replies
    • 3.1k views

  23. I'm looking for a certain chocolate mold... 1 2

    By Bentley,
    • 37 replies
    • 3.8k views

  24. A "New" Look at No-Knead

    By weinoo,
    • 18 replies
    • 2.3k views

  25. Card Party Foods

    By lindag,
    • 5 replies
    • 1.3k views
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