Pastry & Baking

6,123 topics in this forum

1. Chocolate & Confections Workshops/Classes Index

   By Smithy, January 9
   • 0 replies
   • 785 views
   • 
   • Smithy
   • January 9

2. eGullet Culinary Institute - Pastry & Baking

   By eG Forums Host, April 1, 2009
   • 0 replies
   • 22.2k views
   • 
   • eG Forums Host
   • April 1, 2009

3. Welcome to the Pastry & Baking Forum!

   By eG Forums Host, June 28, 2008
   • 0 replies
   • 20.9k views
   • 
   • eG Forums Host
   • June 28, 2008

4. Bake-Off Index

   By gfron1, September 18, 2007
   • 0 replies
   • 6.3k views
   • 
   • gfron1
   • September 18, 2007

5. Pastry & Baking Index

   By gfron1, September 18, 2007
   • 20 replies
   • 86.7k views
   • 
   • gfron1
   • November 29, 2007

6. Cake cutting guide chart: 28/56 servings

   By kriirk, yesterday at 04:46 AM
   • 0 replies
   • 63 views
   • 
   • kriirk
   • Yesterday at 04:46 AM

7. Deseeding 2000 Pounds Of Berries

   By DJ Silverchild, Wednesday at 07:50 PM
   • 11 replies
   • 186 views
   • 
   • pastrygirl
   • Thursday at 05:17 PM

8. What does the underside of a large paris-brest look like?

   By wannabechocolatier, July 26
   • 2 replies
   • 145 views
   • 
   • wannabechocolatier
   • Monday at 02:18 PM

9. Any experience with Cake Girls chocolate molds?

   By Douglas K, July 19
   • 4 replies
   • 137 views
   • 
   • Douglas K
   • July 24

10. Chocolate Production Times

    By DJ Silverchild, July 19
    • 6 replies
    • 136 views
    • 
    • DJ Silverchild
    • July 20

11. What size airbrush do you use for painting chocolate molds?

    By Robbie2000, July 14
    • 1 reply
    • 102 views
    • 
    • pastrygirl
    • July 15

12. Spray a mixture of alcohol and food colour directly onto chocolate, or directly into the mold?

    By CheekyChoc, June 24
    • 10 replies
    • 287 views
    • 
    • CheekyChoc
    • June 29

13. Red food coloring questions, pink pralines/praline roses

    By jedovaty, June 19
    • 20 replies
    • 423 views
    • 
    • jedovaty
    • June 23

14. gold colored cocoa butter

    By no10, June 18
    • 0 replies
    • 88 views
    • 
    • no10
    • June 18

15. Selling chocolate products online - what comes first?

    By cc.canuck, June 18
    • 11 replies
    • 327 views
    • 
    • cc.canuck
    • June 26

16. Ganache doser?

    By Dark side, June 16
    • 2 replies
    • 118 views
    • 
    • Kerry Beal
    • June 16

17. How hot is too hot to work with chocolate?

    By cc.canuck, June 9
    • 10 replies
    • 452 views
    • 
    • Douglas K
    • July 24

18. Airbrush and Spray Gun for the enthusiastic chocolate hobbyist on a budget?

    By wannabechocolatier, June 9
    • 10 replies
    • 285 views
    • 
    • Bentley
    • June 12

19. Making jelly with cocoa

    By Susanwusan, June 8
    • 5 replies
    • 194 views
    • 
    • shain
    • July 9

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

    By cteavin, June 7
    • 8 replies
    • 212 views
    • 
    • shain
    • June 8

21. Does Callebaut 811 work for molding bonbon shells?

    By wannabechocolatier, June 7
    • 19 replies
    • 427 views
    • 
    • choc.frogs
    • June 24

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

    By cteavin, June 5
    • 7 replies
    • 264 views
    • 
    • jimb0
    • June 7

23. Production volume - how many bonbons can you make? 1 2

    By Anthony C, May 26
    • 25 replies
    • 592 views
    • 
    • Jim D.
    • May 31

24. Adding buttermilk and chocolate to a chiffon recipe?

    By Nn, M.D., May 26
    • 0 replies
    • 92 views
    • 
    • Nn, M.D.
    • May 26

25. Making sugar-free sorbet?

    By henris42, May 25
    • 12 replies
    • 385 views
    • 
    • scott123
    • June 8