Pastry & Baking

6,283 topics in this forum

1. Elephant ears, palmiers, palmera

   By Steb, March 24, 2010
   • 1 reply
   • 2.2k views
   • 
   • RichardJones
   • March 25, 2010

2. Irish Soda Bread

   By Porthos, March 22, 2010
   • 2 replies
   • 1.6k views
   • 
   • Porthos
   • March 23, 2010

3. Milk Chocolate Ganache

   By DeEttas, March 22, 2010
   • 2 replies
   • 3.8k views
   • 
   • stuartlikesstrudel
   • March 23, 2010

4. A day in the pastry kitchen at Le Bernardin

   By paulraphael, March 20, 2010
   • 6 replies
   • 3.8k views
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   • Lior
   • March 22, 2010

5. Starting a Commercial Location (Chocolate Shop) 1 2 3 4

   By chocoera, December 2, 2008
   • 79 replies
   • 18.7k views
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   • Kerry Beal
   • March 17, 2010

6. Pricing for Chocolates 1 2 3

   By Tweety69bird, August 31, 2005
   • 58 replies
   • 31.9k views
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   • Edward J
   • March 17, 2010

7. Icing that doesn't require a mixer

   By nakji, March 13, 2010
   • 10 replies
   • 3.5k views
   • 
   • emilyr
   • March 15, 2010

8. Brand Name vs Generic Flours?

   By Dailey, July 20, 2006
   • 24 replies
   • 8.1k views
   • 
   • scott123
   • March 15, 2010

9. Fresh Buttercream in chocolates

   By completechocolate.com, March 10, 2010
   • 7 replies
   • 2.2k views
   • 
   • Lior
   • March 11, 2010

10. [PLAN] JP Wybauw Class at French Pastry School - March 2010

    By lebowits, March 11, 2010   

    • Confections
    • 2 replies
    • 1.6k views
    • 
    • lebowits
    • March 11, 2010

11. When a Cake or Pastry recipe does not specify a type of flour, what do

    By Aloha Steve, March 10, 2010
    • 7 replies
    • 6.4k views
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    • fairfranco
    • March 11, 2010

12. Confectionary class in Wisconsin or Florida July/August 2010?

    By Lior, February 15, 2010   

    • Confections
    • 6 replies
    • 1.8k views
    • 
    • Lior
    • March 9, 2010

13. wholewheat bread

    By Lior, March 5, 2010
    • 11 replies
    • 2.2k views
    • 
    • helenjp
    • March 7, 2010

14. Creme Patisserie - consistency?

    By buffalo gal, January 12, 2010
    • 9 replies
    • 20.6k views
    • 
    • ChrisZ
    • March 6, 2010

15. Non-dairy whipped topping

    By JeanneCake, February 28, 2010
    • 9 replies
    • 7k views
    • 
    • KarenDW
    • March 4, 2010

16. truffles come out fine at home...

    By QbanCrackr, March 2, 2010
    • 11 replies
    • 1.8k views
    • 
    • QbanCrackr
    • March 3, 2010

17. Milk-based taffy

    By Darienne, March 1, 2010
    • 9 replies
    • 6.1k views
    • 
    • Darienne
    • March 2, 2010

18. hemisphere/molded mousses

    By QbanCrackr, February 20, 2010
    • 13 replies
    • 8.3k views
    • 
    • QbanCrackr
    • February 28, 2010

19. Thermomix collection 1 2 3 4 5

    By schneich, August 22, 2009
    • 111 replies
    • 31.2k views
    • 
    • A Canadian Foodie
    • February 28, 2010

20. Tempering white chocolate

    By beacheschef, February 21, 2010
    • 10 replies
    • 7.8k views
    • 
    • ChrisZ
    • February 28, 2010

21. Norman Love Technique - Black

    By Sebastian, February 9, 2010
    • 14 replies
    • 2.7k views
    • 
    • lebowits
    • February 26, 2010

22. Bread flour vs. AP flour in CCC recipe?

    By chappie, February 9, 2010
    • 16 replies
    • 5.5k views
    • 
    • paulraphael
    • February 24, 2010

23. Flavored Chocolate Bars

    By mostlylana, October 31, 2009
    • 9 replies
    • 3.3k views
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    • Lior
    • February 23, 2010

24. How do you store your molds?

    By Edward J, February 3, 2010
    • 13 replies
    • 2.8k views
    • 
    • lebowits
    • February 20, 2010

25. Chocolate Texture Sheets in the UK

    By RichardJones, February 16, 2010
    • 3 replies
    • 2.2k views
    • 
    • Edward J
    • February 16, 2010