Pastry & Baking

5,944 topics in this forum

1. eGullet Culinary Institute - Pastry & Baking

   By eG Forums Host, April 1, 2009
   • 0 replies
   • 20,370 views
   • 
   • eG Forums Host
   • April 1, 2009

2. Welcome to the Pastry & Baking Forum!

   By eG Forums Host, June 28, 2008
   • 0 replies
   • 19,154 views
   • 
   • eG Forums Host
   • June 28, 2008

3. Bake-Off Index

   By gfron1, September 18, 2007
   • 0 replies
   • 4,535 views
   • 
   • gfron1
   • September 18, 2007

4. Pastry & Baking Index

   By gfron1, September 18, 2007
   • 20 replies
   • 83,195 views
   • 
   • gfron1
   • November 29, 2007

5. Repurposing white chocolate passion fruit bon bons

   By curls, Sunday at 09:26 PM
   • 4 replies
   • 109 views
   • 
   • curls
   • Yesterday at 04:44 AM

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

   By Matthew.Taylor, Saturday at 12:42 AM
   • 0 replies
   • 66 views
   • 
   • Matthew.Taylor
   • Saturday at 12:42 AM

7. Wybauw's Pineapples

   By cslas, Thursday at 08:55 PM
   • 3 replies
   • 150 views
   • 
   • teonzo
   • Friday at 11:38 AM

8. Anyone made sugar free chocolates with Callebaut Liquor??

   By StainedShirt, February 12
   • 3 replies
   • 125 views
   • 
   • StainedShirt
   • February 12

9. Soggy Graham Cracker Crust

   By SNewman004, February 11
   • 4 replies
   • 111 views
   • 
   • SNewman004
   • 3 hours ago

10. Airbrush PSI

    By BVWells, February 11   

    • Chocolate
    • 4 replies
    • 150 views
    • 
    • Jim D.
    • Saturday at 08:56 PM

11. Basic Italian Meringue Questions

    By Cahoot, February 10
    • 8 replies
    • 173 views
    • 
    • Merry Berry
    • February 11

12. Keeping Cooked Phyllo Crisp

    By Smithy, February 10
    • 6 replies
    • 102 views
    • 
    • Smithy
    • February 10

13. How to avoid "circles" on small bar mold

    By Desiderio, February 5
    • 6 replies
    • 147 views
    • 
    • Desiderio
    • February 5

14. DIY Proofing box

    By ResearchBunny, February 5
    • 4 replies
    • 200 views
    • 
    • AlaMoi
    • February 6

15. Airbrush adapter question

    By RWood, February 4
    • 4 replies
    • 150 views
    • 
    • RWood
    • February 6

16. Swapping out cocoa from a recipe?

    By Nn, M.D., February 4
    • 1 reply
    • 130 views
    • 
    • teonzo
    • February 4

17. Selling used chocolates mold?

    By RWood, February 2
    • 2 replies
    • 129 views
    • 
    • RWood
    • February 2

18. White Pan Bread Help

    By KaffeeKlatsch, February 1
    • 5 replies
    • 174 views
    • 
    • andiesenji
    • February 3

19. Looking for a good dipping sauce for bread.

    By Matthew.Taylor, January 31
    • 18 replies
    • 380 views
    • 
    • Matthew.Taylor
    • February 2

20. Contemporary viennoiserie

    By Desiderio, January 25
    • 2 replies
    • 182 views
    • 
    • Desiderio
    • January 26

21. Preparing a batch of colored cocoa butter

    By hvea, January 23
    • 1 reply
    • 152 views
    • 
    • Pastrypastmidnight
    • January 26

22. acetate sheet for capping chocolates?

    By BobbyB, January 22
    • 11 replies
    • 374 views
    • 
    • Rajala
    • January 27

23. Pastry Cream Consistency Troubleshooting

    By Cahoot, January 22
    • 3 replies
    • 158 views
    • 
    • teonzo
    • January 22

24. Dry Bundt cake

    By DannyA, January 21
    • 4 replies
    • 207 views
    • 
    • MelissaH
    • January 26

25. Some help with Salted Caramels (caramels au beurre salé)

    By Bentley, January 21
    • 17 replies
    • 649 views
    • 
    • Jim D.
    • Thursday at 04:00 PM