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Pastry & Baking

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

6,278 topics in this forum

  1. Making my own coffee flavoring for couverture chocolate

    By DJ Silverchild,
    • 11 replies
    • 17.9k views

  2. Chocolate

    By Chocolate_touu,   
    • 3 replies
    • 1.8k views

  3. Gateau Orange Caramel - Cuisine et Vins de France

    By paul o' vendange,
    • 0 replies
    • 992 views

  4. Help needed with baking instructions

    By Katie Meadow,
    • 8 replies
    • 1.5k views

  5. Three in One Cookie Recipe

    By IndyRob,
    • 7 replies
    • 1.6k views

  6. How do you clean your polycarbonate chocolate molds BEFORE FIRST USE

    By Yoda,
    • 4 replies
    • 4.8k views

  7. Is this what happens to old, white chocolate???

    By The other Sven,
    • 2 replies
    • 1.4k views

  8. Milk Chocolate Buttercream Recipe

    By Danimal10,
    • 1 reply
    • 1.6k views

  9. Types of Ganache for Bonbons

    By InfinityCandies,
    • 5 replies
    • 2.9k views

  10. Simple icing that looks like poured concrete

    By paulraphael,
    • 16 replies
    • 3.3k views

  11. DIY Rolling Caramel Cutter

    By The other Sven,
    • 6 replies
    • 7.1k views

  12. Chocolate bloom issues😡

    By RWood,
    • 19 replies
    • 3.3k views

  13. Sicilian style pizza

    By Matthew.Taylor,   
    • 18 replies
    • 3.8k views

  14. Bread recipes for sealed bread pans?

    By Smithy,
    • 2 replies
    • 1k views

  15. Corn flour vs. Corn starch in Irish Shortbread

    By Maison Rustique,
    • 20 replies
    • 7.2k views

  16. Microwave tempering method using a melter

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

  17. Old-fashioned fudge pie

    By Susanwusan,
    • 1 reply
    • 1.1k views

  18. Inclusions in couverture

    By tralfaz,
    • 2 replies
    • 1.1k views

  19. How to flavor marshmallows?

    By JeanneCake,
    • 2 replies
    • 3.6k views

  20. Cremini (the confections, not the mushrooms)

    By Thosrich,
    • 0 replies
    • 848 views

  21. Using Greweling's fondant w/invertase as a molded chocolate

    By cc.canuck,
    • 3 replies
    • 1.5k views

  22. Enrobing/tempering machine recommendation

    By The other Sven,
    • 8 replies
    • 3.1k views

  23. When is it okay to call a baked good "fat free"?

    By cteavin,
    • 8 replies
    • 1.5k views

  24. Chocolate batons vs "normal" chocolate?

    By wannabechocolatier,
    • 2 replies
    • 1.3k views

  25. Dipping/enrobing difficulties

    By bbrizend,
    • 8 replies
    • 2.4k views
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