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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. Double Chocolate Mousse Bombe - refrigerated storage

    By Darienne,   
    • 1 reply
    • 816 views

  2. Advice on adding whey protein powder to breads and cakes, please.

    By cteavin,
    • 20 replies
    • 5.1k views

  3. Why are tart pans fluted?

    By chef koo,
    • 6 replies
    • 1.2k views

  4. Chefsteps gummies

    By pastryani,
    • 16 replies
    • 3.8k views

  5. Corn Syrup

    By mrose,
    • 4 replies
    • 2.5k views

  6. Ganache shelf life

    By Chocolate_touu,
    • 4 replies
    • 1k views

  7. What's inside Skittles?

    By no10,
    • 1 reply
    • 1.3k views

  8. Buying a Used Novasina Labmaster Water Activity Machine...Is This a Good Deal?

    By DomDeFranco,
    • 5 replies
    • 800 views

  9. What is your favorite dessert to make? 1 2

    By Janet Taylor,   
    • 34 replies
    • 4.6k views

  10. About 10X and other powdered sugars 1 2

    By xxchef,
    • 38 replies
    • 6.8k views

  11. Hazelnut paste ganache

    By parameda,
    • 12 replies
    • 2.1k views

  12. chocolate transfer sheets for Easter eggs

    By eglies,   
    • 8 replies
    • 1.2k views

  13. Experimenting with my Bread Machine 1 2 3 4 7

    By home-cook,   
    • 150 replies
    • 22.8k views

  14. Next step roaster for 2kg/5lb cacao/cocoa beans?

    By jedovaty,
    • 0 replies
    • 784 views

  15. Another Pate De Fruit Question again

    By DJ Silverchild,
    • 12 replies
    • 2.9k views

  16. Faster way of cleaning molds

    By Dark side,
    • 5 replies
    • 1.2k views

  17. Vanilla Beans: The Topic 1 2 3 4

    By torakris,
    • 83 replies
    • 19.2k views

  18. The Cinnamon Bun Topic 1 2 3

    By vox,
    • 68 replies
    • 17.3k views

  19. Cake Flavor Question: Opinions, Please.

    By AKS613,
    • 11 replies
    • 1.3k views

  20. Blancmange

    By Susanwusan,
    • 1 reply
    • 608 views

  21. Using dulce de leche in baking

    By Susanwusan,
    • 5 replies
    • 937 views

  22. Upside-down cake 1 2

    By torakris,   
    • 39 replies
    • 10.1k views

  23. Dried Egg Whites/Pasteurized Egg Whites for Meringues, Marshmallows, and Other Confectionary 1 2

    By Jim D.,
    • 32 replies
    • 4k views

  24. What Type of Flour is "De Farine" in French Patisserie books?

    By DomDeFranco,
    • 7 replies
    • 1.7k views

  25. Adjusting volume, baking times, and temperatures for different pan sizes

    By Anna N,
    • 16 replies
    • 4k views
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